METHOD OF PRODUCING CHEESE LINK SAUSAGE AND TOP-GRADE LINK CHEESE SAUSAGE "KLINSKYE" 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 below 12.0 wt% or mixture of first and second grade trimmed beef with total connective and fatty tissue content in ground mass of 10.0-12.5 wt% and their ratio per 100 kg trimmed beef, wt%, of from (71.4:28.6) to (53.6-46.4); salting and maturating raw meat; preparing side or sausage fat and/or cheek with preliminarily salted and maturated fat trimmed pork having fat tissue content of 50-85% used in an amount of up to 10% by weight of side or sausage fat and cheek; preparing sausage farce by cutting raw meat with the use of water, and/or ice, sodium nitrite solution, phosphate, ascorbic acid, sand sugar or glucose and spice or complex phosphate-containing additive comprising mixture of condiments; adding garlic, wheat flour, and hard cheese introduced in an amount of 15.5-27.6% by weight of raw meat of trimmed beef; filling casings with farce; providing thermal processing by heating sausage links at temperature of 60-65 C and relative humidity of 50-55% for 13-17 min, slight drying at the same temperature and relative humidity of 20-25% for 35-45 min, smoking at temperature of 65-70 C with smoke-air mixture supplied transverse to longitudinal axis of sausage link; setting moisture content of smoke- air mixture at third part of smoking time 2.0-2.5 times higher than that of slight drying mode; cooking sausage links 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 ; holding for 6-8 min without reducing temperature inside sausage links; cooling sausage links. EFFECT: increased biological value of ready product by balanced selection of basic materials and optimized preparing and thermal processing of raw meat and stable yield of ready products. 16 cl, 8 ex