| 摘要 |
FIELD: meat industry. SUBSTANCE: according to first version, meat product comprises trimmed beef, trimmed semi-fatty pork, wheat flour, edible phosphates, functional mixture Copromix 1, edible salt, sand sugar, sodium nitrite, cracked black pepper, cracked coriander, fresh garlic, with mentioned components being used in predetermined ratio. According to second version, meat product comprises trimmed beef, trimmed semi-fatty pork, wheat flour, functional mixture Copromix 2, edible salt, sodium nitrite, Premix 13, with said components being used in predetermined ratio. Method involves preparing and salting raw meat; preparing farce in cutter while introducing functional mixture Copromix 1 or Copromix 2, which is preliminarily hydrated in water or water-ice mixture; simultaneously grinding mixture in cutter and adding flavor additives; stuffing farce in casings and subjecting resultant sausage loafs to thermal processing. EFFECT: improved quality and wider range of cooked sausage products, efficient use of raw meat and reduced production costs. 12 cl, 4 tbl, 12 ex |
