METHOD OF PRODUCING LINK SAUSAGE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves grinding basic raw material produced from trimmed beef with connective and fatty tissue content of up to 6-13% in ground mass and trimmed pork; salting and maturing raw meat; preparing hog skin emulsion by holding hog skin for 1-3 days at temperature of 2.0-6.0 C in solution, comprising edible salt and part of receipt amount of phosphate used for producing of hog skin emulsion, until its mass is increased by 20-30%, with following cutting three-staged cutting of hog skin: first stage involving adding of remaining amount of phosphate and one third of process coolant and providing cutting until temperature of hog skin emulsion in cutter is 30-35 C, second stage involving adding third part of process coolant and cutting until temperature of hog skin emulsion is 20-25 C, and third stage involving adding of remaining part of process coolant and edible salt and cutting until temperature of hog skin emulsion in cutter is 4-6 C and obtaining homogeneous pasty viscous mass; preparing farce from matured raw meat, side fat, soya protein, hog skin emulsion, wheat flour, phosphate, ascorbic acid, complex phosphate-containing additive containing mixture of spices or condiments with sand sugar or glucose; adding sodium nitrite and water, and/or ice, and/or ice- water mixture while cutting; filling casing with farce and providing thermal processing by heating link sausage through at temperature of 55-65 C and relative humidity of 45-55% for 13-18 min and slight drying at the same temperature and relative humidity of 15-25% for 30-50 min; smoking at temperature of 63-70 C for 7-11 min and cooking at temperature of 69-76 C and relative humidity of 90-100% until temperature inside sausage links is 68-74 C, with following holding for 6-10 min without reducing temperature inside sausage links cooling. EFFECT: increased biological value of ready product by balanced selection of basic raw meat, stable yield and basic properties of ready product by optimized thermal processing modes. 13 cl, 2 ex