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

FIELD: meat industry. SUBSTANCE: method involves grinding basic raw meat produced from mixture of trimmed sausage beef and second-grade trimmed beef with total content in ground meat of connective and fatty tissue of 13-19 wt% and ratio thereof per 100 kg of trimmed beef of from (87.5- 12.5) wt% to (12.5-87.5) wt% and trimmed pork; salting and maturing raw meat; preparing hog skin emulsion by holding it 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 emulsion until hog skin mass is increased by 20-30%; providing three-staged cutting of hog skin: first stage including adding remaining part of receipt amount of phosphate and one third part of process coolant and cutting until temperature of emulsion in cutter is 30-35 C, second stage including adding third part of coolant and cutting until temperature of emulsion in cutter is 20-25 C, and third stage including adding remaining part of coolant and edible salt and cutting until temperature of emulsion in cutter is 4-6 C and homogeneous pasty viscous mass is obtained; preparing farce from matured raw meat, side fat, soya protein, ready hog skin emulsion, wheat flour, phosphate, sand sugar or glucose, ascorbic acid and condiment, with complex phosphate-containing additive including mixture of spices being used instead of sand sugar or glucose; adding sodium nitrite and water, and/or ice, and/or ice- water mixture during cutting process; filling sausage casings with farce; providing thermal processing of sausage links, with following holding for 6-10 min without reducing temperature inside sausage links; cooling sausage links. EFFECT: increased biological value of ready product by balanced selection of basic raw components and optimized preparing and processing modes, and stable yield. 12 cl, 2 ex