METHOD OF MANUFACTURING MEAT PRODUCT OF COOKED SAUSAGE TYPE

摘要

FIELD: meat and poultry processing industry. SUBSTANCE: method involves preparing raw meat material containing mechanically boned poultry meat; introducing dried fat-free milk; grinding and salting raw meat material; introducing moisture binding additive; preparing farce; stuffing casing with farce; binding sausage pieces enclosed in casings; providing thermal treatment including frying and cooking. Before cutting, ground beef of high grade and semifat pork are treated by mixing with salt and calcium chloride. At cutting stage mechanically boned poultry meat, edible defibrinated blood mixed with sodium nitrite and moisture binding additive - methyl cellulose are introduced in predetermined percentage amounts of components. Before introducing methyl cellulose, it is solved in water having temperature of 40 C plus and minus 2 C. Frying is performed at temperature of 90 C plus and minus 2 C for 90-100 min, cooking is carried out at temperature of 85 C plus and minus 2 C for 30-50 min. Method may be used for manufacture of cooked sausages and other meat products. Method allows balanced content of calcium and phosphor in meat product to be provided and deficiency of ballast substances and biological value of meat product to be increased. EFFECT: simplified and efficient method and improved quality of meat product. 5 tbl