METHOD OF PRODUCING TOP-GRADE LINK SAUSAGE "BAVARIAN PO-KLINSKY" Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves grinding basic raw meat produced from trimmed sausage beef with connective and fatty tissue content of 10-12 wt%, trimmed sausage pork with fatty tissue content of 50-60 wt%; salting and maturing of raw meat; preparing protein stabilizer from mixture of hog skin and hydrated soya protein by holding hog skin for 1-3 days at temperature of 2.0-6.0 C in solution containing edible salt and part of receipt amount of phosphate used for producing of hog skin emulsion until hog skin mass is increased by 20-30%; providing three- staged cutting of hog skin: first stage including adding remaining part of phosphate, hydrated soya protein and one third part of process coolant and cutting until temperature in cutter is 30-35 C, second stage including adding third part of coolant and cutting until temperature in cutter is 25-30 C and third stage including adding remaining part of coolant and edible salt and cutting until temperature in cutter is 4-6 C and homogeneous pasty viscous mass is produced; preparing farce from matured raw meat with the use of cheek, wheat flour, phosphate, sand sugar or glucose, ascorbic acid and spices of complex phosphate-containing additive, preferably of "Almi" company; introducing sodium nitrite, and water, and/or ice-water mixture, and/or individually water and ice; filling casings with farce; providing thermal processing of link sausage by heating of sausage links at temperature of 60-65 C and relative humidity of 60-65% for 15-18 min; slight drying at the same temperature and relative humidity of 20-25% for 20-22 min; smoking at temperature of 68-72 C for 15-18 min and cooking at temperature of 74-76 C and relative humidity of 99-100% for 15-20 min until temperature inside sausage links is 68-74 C, with following holding for 6-10 min without reducing temperature inside sausage links; cooling of sausage links. EFFECT: increased biological value of ready product by balanced selection of basic raw material and optimized raw meat preparing and processing mode, and stable yield of ready product. 11 cl, 2 ex