FIELD: meat industry, in particular, process for producing of cooked sausage.
SUBSTANCE: method involves preparing first-grade trimmed beef and trimmed semi-fat pork; providing separate grinding of beef and pork in grinder having diameter of grid openings of 2-3 mm; salting; introducing additives, spices and condiments; providing ripening during 6-12 hours at temperature of 4 C; grinding trimmed non-fat pork in grinder having diameter of grid openings of 10-16 mm; salting while adding color-and-flavor additives; providing ripening during 6-12 hours at temperature of about 4 C; mixing raw meat material with receipt components in cutter; forming sausage loafs; cooking and cooling.
EFFECT: simplified process for producing of stuffed sausages and improved organoleptical properties of product.
8 cl, 3 ex
