| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves preparing raw materials including raw hog and/or ox liver, blanched hog and/or ox liver, cooked hog skin and/or cooked part of carcass between teats, connective tissue and gristles after trimming cooked pork and beef, raw blanched pork fat and cooked hog's head meat; preparing farce by cutting in preheated cutter said components used in the ratio of 1:(0.4-0.95):(0.4-0.95):(0.7-1.4): (1.3-2.1): (1.1-1.7); providing cutting in cutting mode of 300-500 g pieces of pork and/or beef raw mass, ground connective tissue and gristles after trimming of cooked pork and beef, cooked hog skin, cooked hog's head meat and sodium nitrite; introducing cooked raw material, when it has temperature of 30-45 C, and cutting for 2-3 min; adding blanched raw fat, emulsifier, flavoring spice, edible salt, bouillon having temperature of 45-50 C; continuing cutting in cutting mode for 2-3 min until obtaining homogeneous mass; adding dusting flour, pork and/or beef liver blanched and ground in grinder having discharge grid with openings of 6-8 mm diameter; cutting in mixing mode for 0.5-1.0 min until uniform distribution of blanched pork and/or beef pieces and grains of dusting flour in raw material for obtaining farce having temperature of 45-48 C; molding, thermal processing, cooling and packing of finished product. EFFECT: increased nutritive and biological value, improved organoleptical properties, including consistency, and improved texture of finished product, wider range of products and increased consumer demand. 14 cl, 2 ex |
