| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves grinding receipt amount of top-grade trimmed beef and non-fat and fat trimmed pork; salting and maturing; preparing sausage farce by cutting in ground trimmed beef and pork, back pork fat, salted cooked tongues, eggs or melange, edible salt, sodium nitrite, spice and condiment; molding sausage loafs from farce; providing thermal processing and cooling thereof. Method is characterized in that trimmed beef is used in the form of frozen blocks and meat mass comprising connective and fatty tissue in an amount corresponding to that of top-grade beef produced by pressing through of cooled or fresh-killed first-grade beef meat during mechanical trimming thereof after manual trimming. Said meat mass is added in an amount of 10-55% by receipt weight of trimmed beef in farce. EFFECT: balanced selection of top and first grade raw meat and optimized processing modes allowing lower grade raw meat to be processed into raw meat with improved functional and processing properties and, accordingly, improved organoleptical and consumer qualities of finished product, and reduced production costs. 16 cl, 3 ex |
