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

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef and trimmed pork; grinding; salting and maturing raw meat; preparing farce from matured raw meat with the use of side fat, soya protein, wheat flour by cutting while adding into farce sodium nitrite, water and/or ice; filling casings with farce; providing thermal processing of link sausage by slight drying, smoking and cooking, with following cooling of link sausage; using trimmed beef with total connective and fatty tissue content of 6-13% in ground mass and additionally using hog skin emulsion preliminarily prepared 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 hog skin emulsion, until hog skin mass is increased by 20-30%; providing three- staged cutting of hog skin: first stage involving adding of remaining part of phosphate and one third part of process coolant and cutting until temperature of hog skin emulsion is 30-35 C, second stage involving adding one third part of process coolant and cutting until temperature of emulsion is 25-30 C, and third stage involving adding remaining part of process coolant and edible salt and cutting until temperature of emulsion is 4-6 C and pasty homogeneous viscous mass is produce; additionally using phosphate, ascorbic acid and complex phosphate-containing additive or condiments with sand sugar or glucose; heating link sausage through at temperature of 55-65 C and relative humidity of 45-55% for 13-18 min; providing slight drying at the same temperature and relative humidity of 15- 25% for 30-50 min; smoking at temperature of 63-70 C and relative humidity of 15-25% for 7-11 min; cooking at temperature of 69-75 C and relative humidity of 90-100% until temperature inside sausage links is 68-74 C; holding for 6-10 min without reducing temperature inside sausage links. EFFECT: increased biological value of ready product by balanced selection of basic raw meat, stable yield and basic properties of product by optimized processing mode. 13 cl, 2 ex