| 摘要 |
FIELD: food- processing industry, in particular, production of semi-smoked sausages. SUBSTANCE: method involves preparing receipt components such as raw meat of trimmed beef comprising connective and fatty tissue in an amount not in the excess of 12 wt%, non-fat and fat trimmed pork, hydrated soya protein, edible salt, sodium nitrite solution, fresh ground garlic, spice and condiment; grinding trimmed beef in grinder having discharge grid with openings of 2-3 mm diameter; providing staged preparing of farce including: first stage of introducing into cutter of at least half part of ground trimmed beef while adding ice in an amount of at least 15% of receipt amount of raw meat, edible salt, sodium nitrite solution, fresh ground garlic, spice and condiment, hydrated soya protein and cutting in cutting mode for 6-8 min, second stage of introducing remaining part of ground trimmed beef, 400-600 g pieces of non-fat and fat trimmed pork and cutting in mixing mode for 2-3 revolution of cutter bowl, and third stage of grinding farce mass, which had been previously produced in cutter, in other cutter having discharge grid with diameter of openings of 8-13 mm; molding farce for producing sausage loafs having length of no more than 20 cm and diameter of 22-24 mm; settling; thermal processing and cooling. EFFECT: balanced selection of raw meat and optimal reprocessing modes providing obtaining of high-grade finished product. 10 cl, 2 ex |
