FIELD: food processing industry, in particular sausage production.
SUBSTANCE: claimed method includes meat raw material milling, addition of sodium nitrite and table salt in predetermined amounts and ratio; conditioning at predetermined temperature and relative humidity; production of mince containing meat raw material, eggs, milk products and flavorings. Process is carried out in two steps by using a chopping. In the first step non-fatty meat raw material is treated for 5-7 min at 3-5°C. In the second one semi-fatty meat raw material is added and obtained mixture is treated at 12-18°C to produce homogenous mince. During process mince is mixed with fluid in amount of 15-25 % based on total raw material mass, wherein not less than 1/2 of total fluid is added in the first step. Further linked sausage is formed, heated up to 70-72°C in center of formed sausage and cooled to 5-8°C in center of formed sausage to produce product with desired mass content of protein, fat and carbohydrates. Non-fatty meat raw material includes first class yak or buffalo meat, first class trimmed beef, and non-fatty trimmed pork meat in predetermined ratio. Semi-fatty meat raw material includes semi-fatty trimmed pork meat. Non-fatty and semi-fatty meat raw materials are used in predetermined ratio.
EFFECT: product with stable functional characteristics and balanced protein, fatty and amino acid composition.
19 cl, 2 ex
