FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed semi-fat pork, trimmed first-grade beef, and meat mass having connective and fatty tissue content corresponding to that of first-grade beef and produced from manually trimmed second-grade beef by grinding in grinder having discharge grid with openings of 16-25 mm diameter, with following additional mechanical trimming by pressing through perforated surface having 2-3 mm sized openings; using trimmed semi-fat pork, first-grade trimmed beef and meat mass in the ratio of 1:(0.26-0.54):(0.02-0.35); salting raw meat; cutting in vacuum cutter while adding eggs or melange, milk, sodium nitrite, coolant, spice and condiment until farce of required consistency is obtained; molding sausage loafs; providing thermal processing in general-purpose thermal chamber by succession of operations including slight drying at temperature of 76-78 C in thermal chamber, relative humidity of 20-25% for 80-90 min, smoking with the use of smoke-air mixture at temperature of 70-74 C for 20-30 min, repeated slight drying at temperature and relative humidity corresponding to said parameters of first slight drying process until temperature inside sausage loaf center is 62-63 C; cooking at temperature of 70-76 C, relative humidity of 98-99% until temperature inside sausage loaf center is 68-72 C; cooling sausage loafs until temperature inside loaf center is 0-6 C. Method allows lower grade raw meat to be used along with higher grade raw meat. EFFECT: improved quality, attractive general appearance and stable functional-processing properties of ready product provided by balanced selection of basic raw meat and optimal selection of operations and processing modes, and reduced production cost. 19 cl
