СПОСОБ ПРОИЗВОДСТВА ВАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

摘要

FIELD: food-processing industry. ^ SUBSTANCE: method involves providing finely dispersed grinding of raw meat material; mixing with special additives; injecting ready mixture into casing; performing thermal processing; cooling; preparing ready product for commercialization. Raw meat material is ground in frozen state by performing microcutting and layer-by-layer cutting-off of intracellular ice and intercellular ice with meat layer with the use of tool having high rotational velocity, said tool being formed as brush with bundles of piles capable of elastic straightening. ^ EFFECT: improved quality of ready product, provision for utilization of whole raw material of slaughter animals, reduced time for obtaining of sausage products and decreased consumption of power.