FIELD: food processing industry, in particular sausage production.
SUBSTANCE: claimed method includes meat raw material milling, addition of 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 sodium nitrite in predetermined amount is added and 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, wherein not less than 1/2 of total fluid is added in the first step. Further linked sausage is formed, and subjected to heat treatment and cooling 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 with fat content of 30-50 %. Non-fatty and semi-fatty meat raw materials are used in predetermined ratio. End product is obtained with yield of 108-112 % based on non-salted raw material mass.
EFFECT: product with stable functional characteristics and balanced protein, fatty and amino acid composition.
