METHOD FOR PRODUCING TOP-GRADE RUSSIAN COOKED SAUSAGE AND TOP-GRADE RUSSIAN COOKED SAUSAGE PRODUCED BY SAID METHOD

摘要

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed semi-fat pork, spine lard, top-grade trimmed beef and meat mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef produced from first-grade manually trimmed beef obtained by grinding in grinder with discharge grid having diameter of openings of 16-22 mm, with following mechanical trimming by pressing through perforated surface with openings of 2-3 mm size; preparing meat farce, with trimmed semi-fat pork, trimmed top-grade beef and meat mass being used in the ratio of 1: (0.86-1.94): (0.12-1.25); grinding top-grade beef and trimmed semi-fat pork and cutting spine lard into strips and freezing; salting raw meat and mixing it with meat mass, spine lard, garlic, spice and condiment to obtain meat farce for preparing Russian cooked sausage; molding meat farce for obtaining sausage loafs; providing thermal processing in general-purpose thermal chamber by succession of operations including primary slight drying in said chamber at temperature of 76 C, relative humidity of 20-25% for 80-90 min, smoking with smoke-and-air mixture at temperature of 70-74 C for 20-30 min, secondary slight drying at temperature and relative humidity corresponding to said parameters of primary slight drying procedure until temperature inside sausage loaf is 62-63 C; cooking at temperature of 70-76 C and relative humidity of 98-99% until temperature inside sausage loaf is 68-72 C; cooling until temperature inside sausage loaf is 0-6 C. EFFECT: stabile functional-processing properties of lower-grade raw meat by selecting optimal mechanical and thermal processing modes and, accordingly, increased nutritive qualities of finished product. 23 cl, 5 ex