| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves trimming and mincing raw meat in mincer; salting by mixing with dry edible salt in mixer; providing maturation at temperature of 0-6 C; preparing farce by cutting with the use of protein preparation, spices and condiments, garlic, ice-water mixture, sodium nitrite; charging farce into casings; providing thermal treatment of sausage links with following cooling thereof. Raw meat comprises cooled or defrosted trimmed beef with 10-12 wt% of connective and adipose tissue, meat mass having appropriate weight percent of connective and adipose tissue and produced by mechanical additional trimming of second-grade beef through perforated surface with 2-3 mm diameter openings after manual trimming and mincing in mincer having outlet grid with openings of 16-25 mm diameter, trimmed pork with 60 wt% of adipose tissue, and hydrated soya protein, said components being used in the ratio of 1:(0.10-1.23):(1.34-2.65):(0.6-1.33). Trimmed beef and trimmed pork are individually minced in mincer having outlet grid with openings of 3-5 mm diameter and individually salted and matured for one day. Cutting process is carried out in three stages: first stage involves charging trimmed beef, meat mass, edible salt at the rate of 2.0-2.15% by weight of meat mass, hydrated soya protein, sodium nitrite solution, half of receipt portion of ice-water mixture, garlic, spice, condiment and phosphate-containing preparation and mixing said components for 1-2 min; second stage involves cutting in cutting mode until temperature in cutter reaches 5-6 C, while introducing trimmed pork, ascorbic acid, wheat flour and remaining part of ice-water mixture and continuing cutting process for 1-2 min; third stage involves cutting in cutting mode while vacuumizing cutter bowl at knives rotational speed exceeding that of knives in second stage cutter by 2.0-2.5 times, with total cutting time at three stages being 8-11 min. EFFECT: increased quality of ready product, reduced production cost by using lower grade meat material and imparting high-grade qualities thereto due to processes employed. 12 cl, 3 ex |
