| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed non-fat pork, back fat, top-grade trimmed beef, as well as meat mass containing connective and fatty tissue in an amount corresponding to that of top-grade trimmed beef produced from first-grade manually trimmed beef by grinding it in grinder having discharge grid with openings of 16-25 mm size; providing additional mechanical trimming thereof through perforated surface with openings of 2-3 mm diameter, with amounts of trimmed non-fat port, top-grade trimmed beef, meat mass for producing meat farce being used in the ratio of 1:(0.39-0.79):(0.07-0.54); grinding top-grade trimmed beef and trimmed non-fat pork; salting raw meat and mixing with meat mass and ground back fat, spice and condiment for producing meat farce; molding farce for producing sausage loafs; providing thermal processing of sausage loafs in general-purpose thermal chamber by slight drying for 80-90 min at temperature of 76-78 C and relative humidity of 20-25% in thermal chamber; smoking with smoke-air mixture at temperature of 70-74 C for 20-30 min; repeated slight drying at temperature and relative humidity corresponding to said parameters of primary slight drying process, with repeated slight drying process being performed until temperature inside sausage loaf is 62-63 C; cooking at temperature of 70-76 C and relative humidity of 98-99% until temperature inside sausage loaf is 68-72 C; cooling sausage loafs to temperature inside sausage loaf of 0-6 C. EFFECT: provision for obtaining high-quality finished product with stable functional-processing properties while using raw meat material of lower grade, and increased processibility by setting optimal mechanical and thermal processing modes. 22 cl, 5 ex |
