SAUSAGE, IN PARTICULAR, HIGH-GRADE MILK SAUSAGE (VERSIONS), EXTRA-GRADE MILK SAUSAGE (VERSIONS), MILK SAUSAGE (VERSIONS) AND METHOD OF PRODUCING THE SAME

摘要

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef having pH value of at least 6.3 and comprising about 10 wt% of connective and adipose tissue, beef meat mass comprising the same weight percent of connective and adipose tissue, and trimmed pork comprising 30-85 wt% of adipose tissue; preparing additional materials such as edible salt, sodium nitrite, spices and condiments. Beef meat mass is produced by manual trimming of cooled trimmed beef comprising 10-20 wt% of connective and adipose tissue with following pressing out through perforated surface having 2-3 mm diameter openings for mechanical additional trimming thereof. Meat mass is used in an amount making 10-55% by total weight of beef in sausage. Method further involves preparing farce from preliminarily prepared raw with the use of water or ice-water mixture by cutting; molding sausage and subjecting to thermal treatment by heating-through at temperature of 60-65 C and relative humidity of 50-55% for 15-18 min. Slight drying process is carried out at the same temperature and relative humidity of 20-25% for about 40 min. Smoking process is carried out at the same temperature for 9-12 min and cooking at temperature of 74-75 C and relative humidity of 98-99%. Sausage link is cooled so that temperature in sausage link center reaches 68-74 C. EFFECT: increased quality of ready product and reduced production costs by using low-grade raw meat. 21 cl