SECOND-GRADE COOKED SAUSAGE FOR TEA AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves trimming raw meat and separating trimmed sausage beef with connective and fatty tissue content below 12wt% or mixture of first and second trimmed beef with total connective and fatty tissue content below 12 wt%, semi-fat trimmed pork with fatty tissue content of 30-50 wt%; preparing farce by cutting matured trimmed beef and semi-fat trimmed pork and adding sausage pork fat, hydrated soya protein, phosphate, sodium nitrite, garlic, wheat flour, sand sugar, spice and condiment, with trimmed beef, trimmed semi-fat pork, sausage pork fat and hydrated soya protein being used in the ratio of 1:(0.07-0.17):(0.4-0.53): (0.62-0.77); cutting and molding sausage loafs; providing thermal processing and cooling for obtaining ready cooked sausage for tea. EFFECT: improved and stable properties of ready product, reduced processing time and power consumption. 13 cl, 4 ex