METHOD OF PRODUCING FIRST-GRADE SOUSE "KLINSKY" (VERSIONS) Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: according to first version, method involves preparing byproducts, such as deboned meat of hog heads, rumen and/or hog stomachs; providing individual cooking of hog head to half-ready state and of rumen and/or hog stomachs to softened state, with following grinding into 4-30 mm sized pieces; using cooked meat of hog head and rumen and/or hog stomachs in the ratio of 1:(0.4-0.7); mixing components for 5-10 min while adding jellied bouillon in an amount of 80.0-85.0 kg per 100 kg of unsalted raw material, and garlic, edible salt, sand sugar, spice and condiment or garlic, edible salt, complex mixture of spice and condiment, and individual spices and condiments; molding; cooking; cooling and packing ready product. According to second version, method involves preparing byproducts, such as deboned meat of hog heads, rumen and/or hog stomachs, as well as hog or ox ears; providing individual cooking of meat of hog heads to half-ready state, and of rumen and/or hog stomachs and hog and/or ox ears to softened state; cooling and grinding into 4-30 mm sized pieces, with cooked meat of hog heads, cooked rumen and/or hog stomachs and/or cooked hog and/or ox ears being used in the ratio of 1:(0.2-0.35):(0.2-0.35); mixing components for 5-10 min while adding jellied bouillon in an amount of 80.0-85.0 kg per 100 kg of unsalted raw material, as well as garlic, edible salt, sand sugar, individual spices and condiments, or garlic, edible salt, individual spices and condiments, complex spice mixture; molding; cooking; cooling and packaging ready product. EFFECT: improved quality, increased nutritive and biological value, improved organoleptical properties of ready product provided by balanced selection of raw material and optimal selection of operations and processing modes, simplified production process and reduced production costs. 24 cl, 4 ex