Cooked sausages production method

FIELD: food industry.

SUBSTANCE: method envisages raw materials handling, cooling, deboning and trimming, milling, salting, propionate bacteria concentrate introduction, mince preparation, sausage links moulding, settling and thermal treatment. At the stage of mince preparation one introduces a mixture of rosemary and coriander extracts at a ratio of 1:1. In the process of salting one introduces Lactobacillus casei starter; the propionate bacteria concentrate is represented by BK-Uglich-PRO.

EFFECT: production of cooked sausage with high organoleptic indices, biological and nutritive value and probiotic properties which is recommended both for mass and preventive alimentation of people.

3 tbl

 

The invention relates to meat industry and may be used in the production of sausages.

The known method of production of boiled chicken sausages, including the Ambassador of meat hens, chickens and broiler chickens, grinding, meat grinding the resulting meat with spices and components that form the color of the finished product, filling membranes and binding of the loaves, their heat treatment, as components that form the color of the finished product, used sodium nitrate in the amount of 4-6 g per 100 kg of meat together with the concentrate of Jerusalem artichoke 3-5% by weight of meat, based on the dry substance content in it, and the introduction of the concentrate of Jerusalem artichoke is carried out in the form of an extract with a solids content of 35-40% or dry concentrate with a solids content of 85-90% [RF Patent №2474125, A23C 23/00, A23C 19/08].

The disadvantage of this method is low organoleptic characteristics and lack of probiotic properties of cooked sausages.

The closest in technical essence to the proposed method is a method of production of cooked sausages, providing for the cutting of the carcasses, chilling, deboning and trimming raw materials, grinding, salting, cooking meat according to the recipe, forming sausage baguettes, binding, sediment and thermal treatment of the loaves, in the process Pozo�and injected concentrate propionic acid bacteria Propionibacterium shermanii KM-186 in the amount of 2-3 units. activity and meal of pine nuts at the rate of 5-7% per 100 kg of basic raw materials, the duration of the Ambassador is 8-9 hours [RF Patent №2336757, A23C 23/00, A23C 19/08].

The disadvantage of this method is low organoleptic characteristics, nutritional and biological value, the absence of probiotic properties of the finished product.

The technical result is to improve organoleptic characteristics, nutritional and biological value, the presence of probiotic properties of cooked sausages.

The technical result is achieved in that in the method of production of cooked sausages, providing for the cutting of the carcasses, chilling, deboning and trimming raw materials, grinding, the Ambassador, the introduction of concentrate propionic acid bacteria by cooking the stuffing, molding meat loaves, draught and heat treatment of the loaves, at the stage of cooking meat make a mixture of rosemary, coriander in a ratio of 1:1, in the process of Ambassador make sourdough Lactobacillus casei, in the quality of concentrate propionic acid bacteria used Bq-Uglich-PRO.

Introduction to the proposed method of production of boiled sausages mixture of extracts of rosemary and coriander in a 1:1 ratio increases the nutritional and biological value and organoleptic characteristics of the product. Rosemary extract contains alkaloids, tannins, rosemary and ur�olowu acid, prevents the development of streptococci, staphylococci, yeasts and Escherichia coli, e is a natural preservative for foods, in addition, possesses antioxidant qualities, helps to improve digestion and increase the secretion of gastric juice. Extract of coriander contains dalmatinova acid, cineole and linoleic acid, essential oils, organic fiber, macro - and microelement, tannin is a natural preservative for food products.

Introduction to the method of production of boiled sausages bacterial concentrate Bq-Uglich-PRO containing propionic acid bacteria Propionibacterium fruedenreichii subsp shermanii with a content of 1·1011SOME 1 cm3this gives the product with probiotic properties. Bacterial concentrate Bq-Uglich-PRO provide high specific concentration of microbial cells. Propionic acid bacteria Propionibacterium fruedenreichii subsp shermanii with a content of 1·1011SOME 1 cm3improve intestinal digestion, restore impaired intestinal motility person, ie give the probiotic properties of cooked sausage.

Introduction to the proposed method of production of boiled sausages sourdough Lactobacillus casei improves organoleptic characteristics of the product. Due to the proteolytic activity of the leaven of the destruction occurs the proteins in the meat that took�provides water binding ability of meat, improves the consistency of cooked sausages.

Table 1 shows the formulation of the proposed boiled sausage.

Table 1
Recipes for boiled sausage
IngredientsFormulation per 100 kg
123
Raw meat - beef5040-
Raw meat - pork2015-
Raw meat - chicken--60
Fat58-
Fat, raw chicken--8
The egg melange254
The powdered whole cow's milk254
Bacterial concentrate Bq-Uglich-PRO0,0002of 0.00040,0005
Sourdough Lactobacillus caseiof 0.000020,000030,00004
Salt222
A mixture of extracts of rosemary and coriander in a ratio of 1:1564
Waterelseelseelse

Method of production of boiled sausage is as follows.

Spend cutting the meat carcasses, deboning, trimming. Next, the raw meat is ground to a particle size of from 16 to 25 mm. the Crushed raw meat mixed with salt sodium food, make a bacterial concentrate Bq-Uglich-PRO and sourdough Lactobacillus casei, stand for 8 hours. Then send the raw meat in the cutter for cooking meat. Add RA�her prepared mixture of extracts of rosemary and coriander.

A mixture of extracts prepared as follows. Extracts prepared separately. Take 50 grams of dried ingredients: rosemary, coriander, add 1000 ml of water at a temperature of 70-75°C, incubated in a water bath at a temperature of 60-75°C for 50 minutes, filtered, cooled, mixed in a 1:1 ratio. A mixture of extracts is ready for further use.

Also add in the cutter melange egg, powdered whole cow's milk and water. Process the meat cutter in the 5 minutes. 30-40 with before the end of the meat grinding process in the cutter make lard or fat, raw chicken, pre-shredded into pieces the size of 8-10 mm. Further filling of the shell on hydraulic syringes at a pressure that ensures the density of the loaves. Then knit loaves, conduct sediment for 4 hours at 4°C, is roasted at a temperature of 120°C for 80 minutes, cook at 85°C for 80 minutes, cooled to a temperature in the center of baton 8-12°C.

Table 2 shows the organoleptic characteristics of cooked sausages produced by the proposed method.

Table 2
Sensory characteristics of cooked sausages
Parameter name Feature
Recipe 1Recipe 2Recipe 3
Appearancethe loaves with a clean, dry surface
Appearance and color on the cutstuffing pink, finely divided, uniform
Smell and tastepleasant, typical of cooked sausage, flavored with spices, without foreign taste and odor, moderately salty
Consistencygentle, elastic

The organoleptic analysis of the indicators shows that cooked sausage has a high organoleptic characteristics.

Table 3 presents the physico-chemical and microbiological characteristics of cooked sausages produced by the proposed method.

Table 3
Physico-chemical and microbiological characteristics of cooked sausages
Indicator nameRecipe 1Re�aptura 2 Recipe 3
Mass fraction of protein, %19,8±0,518,0±0,519,0±0,5
Mass fraction of fat, %12,5±0,511,9±0,512,0±0,5
Mass fraction of lactose, %2,0±0,22,0±0,22,0±0,2
Mass fraction of moisture, %for 63.161,060,1
Mass fraction of sodium chloride,%, not more than2,42,42,4
The total number of micro-MOU CFU/g2,0·1032,2·1032,8·103

Analysis of physico-chemical and microbiological indicators shows that cooked sausage has a high biological and nutritional value, probiotic properties.

A test batch of sausages claimed method were made, studied and passed the tasting in Central educational research laboratory AGR�RNO-technological research VPO state agrarian University n. a. P. A. Stolypin.

Analysis and tasting showed that cooked sausage produced by the proposed method has a high organoleptic characteristics, biological and nutritional value, probiotic properties due to the use of a mixture of extracts of rosemary and coriander in a 1:1 ratio, probiotic properties of bacterial concentrate Bq-Uglich-PRO containing propionic acid bacteria Propionibacterium fruedenreichii subsp shermanii with a content of 1·1011SOME 1 cm3.

Cooked sausage produced according to the inventive method, it is recommended both for mass and for preventive nutrition.

Sources of information taken into account when drawing up the proposal

1. Patent No. 2474125, A23C 23/00, A23C 19/08.

2. Patent No. 2336757, A23C 23/00, A23C 19/08 (prototype).

Method of production of cooked sausages, providing for the cutting, cooling, deboning and trimming raw materials, grinding, the Ambassador, the introduction of concentrate propionic acid bacteria by cooking the stuffing, molding meat loaf, draught and heat treatment of the dial, characterized in that at the stage of cooking meat make a mixture of extracts of rosemary and coriander in a ratio of 1:1, in the process of Ambassador make sourdough Lactobacillus casei, in the quality of concentrate propionic acid bacteria used Bq-Uglich-PRO.



 

Same patents:

FIELD: food industry.

SUBSTANCE: base raw materials for the semi-product manufacture are represented by white and red broiler meat, mechanically deboned meat, chicken eggs, wheat flour bread, cow milk, fresh bulb onions and bread crumbs. The semi-products contain spices, food culinary salt, black and white pepper as well as vegetal origin protein represented by pea meal or linseed floor or oatmeal. The semi-product components are taken at the specified quantity ratio.

EFFECT: products have pronounced health-improving effect on the human organism and are intended for daily systematic consumption.

1 ex

FIELD: food industry.

SUBSTANCE: method involves meat raw material preparation, milling, scalding, addition of a vegetal component, moulding with a jellying composition pouring and cooling. The jellying composition in the ready product is present in an amount of 35-50%. The jellying composition contains the following components: "Crystal" jellying complex food additive - 12-15 wt %, "Unicons" preserving agent - 0.05-0.1 wt %, drinking water - balance. "Crystal" jellying complex food additive is preliminarily dissolved in drinking water under continuous stirring conditions at a temperature of 80°C; the produced mixture is cooled to 55-60°C.

EFFECT: jellied meat product storage life increase.

3 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: meat mince production method involves mixing of second grade trimmed beef, trimmed fat pork, pork skin emulsion, eggs and melange, hydrated soya bean protein, a vegetal additive of milled, extruded and hydrated seeds of gymnospermous pumpkin, "Lactumin" biologically active additive, onions, spices and water. One has selected a quantitative ratio of the ingredients.

EFFECT: method allows to simplify the technology, expand the range of meat minces for functional purpose meat products preparation, increase biological value and organoleptic indices of the ready products.

1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: method envisages poultry meat milling, mince composing with introduction of pepper, salt, barberries, cumin and sauteed onions, mince stirring and wrapping in preliminarily treated fresh or brined Chinese cabbage leaves. The semi-product components are taken at the specified ratio.

EFFECT: production of chopped poultry meat semi-products with increased nutritive and biological value and good accessibility.

2 dwg, 3 ex

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry during meat products production. The method envisages meat raw materials milling, food fibres preparation including moistening and fermentative cellulose activity treatment, introduction of components as per the recipe for meat mince formulation, stirring and final thermal treatment. The food fibres are represented by wheat cellulose hydrated at a ratio of 1:5. Fermentative treatment is performed at room temperature with 0.1% solution of Celloviridin G20Kh enzyme during 20 minutes and acoustic treatment during the initial 5 minutes from fermentation commencement at 200 Hz frequency, exposure intensity being 72-75 dB, with further inactivation of the enzyme at 100°C during 5-10 minutes. Xanthan gum at a ratio of (gum: water) equal to 1:15 is additionally introduced.

EFFECT: method ensures improvement of quality of manufactured meat products with stable properties as well as such products enrichment with target physiologically active components.

4 ex

FIELD: food industry.

SUBSTANCE: method envisages the cooked sausage product preparation and food casing ingredients procurement. The sausage product has diameter equal to 10-40 mm and is 20 200 mm long. After cooling, casing is removed from the cooked sausage product with a wooden stick inserted along its axis to a depth of 40-70% relative to the product length, the stick width equal to 5-50% of the length relative to the casing diameter; the stick length is determined depending on the depth of penetration into the product (so that to exceed the latter by 50-120 mm) while the stick thickness is 1 - 5 mm. The sausage product with a stick is dipped into dough (consisting of melange, wheat flour, maize or rice flour, culinary salt, sugar and water), with the stick part projecting outside the sausage product is dipped into dough to a depth not in excess of 10 mm. The sausage product on stick dipped in dough is submerged into 110 - 150°C sunflower, olive, rapeseed or cottonseed oil and maintained for 3-7 min. The stick part projecting outside the sausage product and uncovered with dough is not submerged in oil. Then the sausage product is taken out of the bath and cooled at a temperature of 0 - +10°C, air flow rate equal to 1-5 m/cm, until temperature inside the product centre is no more than +10°C.

EFFECT: production of a ready product with good organoleptic and microbiological indices.

2 cl, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till weight increases by 150%, bulb onions, quince and basil greens cutting, mutton chopping, mixing with bulb onions, rice, basil greens, salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, tolma, quince, dried apricots, pumpkin seeds extraction cake, tomato paste and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed first grade beef, nutria meat, dry estragon, seasonings and spices with addition of salted mid-back speck and pieces of preliminarily salted and cooked beef tongues; then one performs sausage links moulding, settling, thermal treatment and cooling. At the first stage, beef tongues are cooked in water or meat broth during a time ensuring the possibility of skinning; then beef tongue skin is removed. At the second stage, into the produced meat broth where beef tongues were cooked, one introduces food culinary salt, sugar sand and sodium nitrite solution; beef tongues are additionally cooked in the broth till readiness. Mid-back speck is milled in a mincer with 2-3 mm diameter outlet holes. One manually moulds sausage links placing Cellophane cellulose film onto the table; the film is covered with a mince layer, then a quarter or a half of the tongue cut along is placed in the middle; then the sausage with mince is rolled up in the form of a link and placed into Extra elastic sausage mesh. The sausage goods ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological values, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely, to a method for production of mince sausage goods, in particular, nutria meat Vienna sausages for children alimentation. The method envisages recipe components preparation, meat raw materials milling, salting, mince preparation, linked Vienna sausage moulding, thermal treatment by way of heating at a temperature of 60-65°C and relative humidity equal to 50-55% during 15-18 minutes, slight drying at the same temperature and relative humidity equal to 20-25% during no more than 40 minutes, smoking at a temperature of 65-70°C during 7-9 minutes, cooking at a temperature of 74-76°C and relative humidity equal to 98-99% till temperature in the links bulk is equal to 68-74°C and cooling. The Vienna sausages contain trimmed first grade beef, hydrated egg powder, culinary food salt, sodium nitrite, seasonings and spices. Additional components include water or an ice-water mixture. Auxiliary raw materials are represented by nutria meat (in an amount of 25-35% of the total quantity of the meat raw materials) milled into particles sized 15-20 mm and purslane greens blanched and minced. The prebiotic is represented by "Lactobel -ED"; the stabiliser is represented by Geleon 179M multifunctional food additive. The components are taken at the specified quantity ratio.

EFFECT: invention ensures production of Vienna sausages with increased nutritive and biological value, high organoleptic indices and taste gamut.

5 cl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat mincing, rice and red hot pepper mixing and frying in fat, the listed components mixing with CO2- extract of pyrolysis wood to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with broth and maintenance for swelling, the pumpkin cake mixing with broth, tomato puree, sugar and salt to produce a sauce, the cabbage rolls and the sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for semi-smoked sausage manufacture. The method envisages meat raw material milling in a mincer with 16-25 mm diameter holes, mince preparation, casing filling with mince and links thermal treatment. The semi-product sausage formula additionally includes bioactivated wheat grains (in an amount of 10 wt % of unsalted raw material) obtained by way of wheat grains soaking in water during 22 hours at room temperature.

EFFECT: method ensures increase of content of B group vitamins lacking in human alimentation and content of cellulose promoting the human organism detoxication and cholesterol level decrease.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to devices for sausage products production. The cartridge of suspension elements (such as loops supplied in the direction of supply into the clipper for attachment to sausage elements during their production) contains a carrier tape having an upper and a lower surface and two parallel longitudinal edges and a certain number of suspension elements attached to the upper or the lower surface of the carrier tape at least equal intervals; the carrier tape with the suspension elements attached thereto rolled up. The suspension elements cartridge has at least one mark (M) attached to the carrier tape at the preset distance from its end with the information on such mark (M) used for the clipper control. The mark (M) contains information concerning the number of suspension elements remaining on the carrier tape after the mark (M) in the supply direction.

EFFECT: improvement of the sausage products production device.

12 cl, 2 dwg

FIELD: machine building.

SUBSTANCE: invention can be used for manufacture of sausage-shaped products containing fluid filling material. A clipping machine includes a clipping device designed for installation and closing of at least one closing clamp on the rear end of the filled tubular cover and a clipping machine control unit. The clipping machine is provided with a sensor measuring elongation length of a tubular envelope drawn off the filler tube and a sensor measuring movement of filler material at supply to the tubular envelope. Based on the ratio between elongation length of the tubular envelope and movement of the filler material, the control unit shapes a control signal for action on the clipping machine.

EFFECT: invention ensures minimum losses of filler in case of damage to the envelope at its being filled.

12 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during sausage products manufacture. The method envisages meat raw material milling, salting and maturating, salted meat raw material milling, mince preparation, injection, links knitting, frying, cooking and cooling. At a stage of mince preparation one introduces a binding component represented by a mixture of amaranth flour and water at a ratio of 1:2.5. Amaranth flour quantity accounts for 1-3% of the mince weight.

EFFECT: method ensures high organoleptic indices of cooked sausage, manufacture of a product with high nutritive and biological value and preventive properties.

3 tbl

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed first grade beef, nutria meat, dry estragon, seasonings and spices with addition of salted mid-back speck and pieces of preliminarily salted and cooked beef tongues; then one performs sausage links moulding, settling, thermal treatment and cooling. At the first stage, beef tongues are cooked in water or meat broth during a time ensuring the possibility of skinning; then beef tongue skin is removed. At the second stage, into the produced meat broth where beef tongues were cooked, one introduces food culinary salt, sugar sand and sodium nitrite solution; beef tongues are additionally cooked in the broth till readiness. Mid-back speck is milled in a mincer with 2-3 mm diameter outlet holes. One manually moulds sausage links placing Cellophane cellulose film onto the table; the film is covered with a mince layer, then a quarter or a half of the tongue cut along is placed in the middle; then the sausage with mince is rolled up in the form of a link and placed into Extra elastic sausage mesh. The sausage goods ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological values, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed prime grade beef, nutria meat, marjoram, seasonings and spices with addition of salted mid-back pork speck pieces into the mince, sausage links moulding, thermal treatment and cooling. The filling is represented by avocado. Sausage links are moulded manually into collagen casing that is placed into the press-mould; meat mince and the filling are uniformly distributed thereon; then the sausage with mince is wrapped; the sausage link has a mosaic cross-section appearance. The sausage ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological value, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry and may be used during cooked sausage products manufacture. The method includes meat raw material acceptance, cleaning, cut-up, deboning, trimming, milling and salting, sausage mince preparing with introduction of a vegetal protein component, moulding, cooking and cooling. The meat raw material is represented by 1st grade trimmed beef and semi-fat trimmed pork. The vegetal protein component is represented by sprouted lentils with protein content up to 35% in sprouted grains and up to 47% - in sprouts. Fresh cucumbers and carrot powder are additionally used a vitamin and mineralising enriching agent.

EFFECT: ensuring increase of food and biological value with preservation of high taste and aroma properties as well as cooked sausage enrichment with easily digestible vegetal proteins and vitamins.

Displacer // 2526650

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for separation and clamping of a sleeve-shaped package filled with material being packed. The clip applier is intended for separation and closure of a tubular packaging casing containing a filler material such as sausage mince. The clip applier contains at least one first and at least one second pair (30, 35) of displacing elements positioned axially one after another relative to the package axis (A). Each pair (30, 35) contains an upper and a lower displacing elements (32, 34, 36, 38). Each pair (30, 35) of displacing elements is capable of linear reversive motion within the first and the second planes from the opened position, wherein the displacing elements (32, 34, 36, 38) are maximally distanced from each other, into the second position wherein the displacing elements (32, 34, 36, 38) are at the minimum distance from each other. The first linear guide(40) contains at least one first and at least one second guiding rods (55, 65) for guiding two pairs of displacing elements (30, 35) within the first and the second planes during their linear movement from the opened position into the closed one. The first and the second guiding rods (55, 65) are positioned within a plane that is parallel to the first and the second planes of the first and the second pairs of displacing elements (30, 35).

EFFECT: ensuring reduction of the space occupant, convenient accommodation on auxiliary equipment.

20 cl, 21 dwg

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to cooked-and-smoked sausage production. The cooked-and-smoked sausage is produced by a method envisaging trimmed prime beef preparation, beef salting, mincing, nutria meat milling into particles sized 15-20 mm, preparation of beef mince, nutria meat, spices and seasonings, sausage links moulding, settling and thermal treatment in the specified modes. One additionally introduces "Lactobel-ED" prebiotic into the mince; the stabiliser is represented by Geleon 179M multifunctional food additive. The cooked-and-smoked sausage ingredients are selected at the specified quantity ratio.

EFFECT: invention ensures manufacture of a high quality product with stable organoleptic indices due to balanced selection of initial raw materials, technological operations and modes of their performance.

1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: method envisages preparation of meat raw stock, additives, condiments, spices and materials, mince preparation, sausage links moulding, settling, smoking, drying and packaging of the products. Settling is performed during 24 hours at a temperature of 4-8°C and relative air humidity equal to 92-95%. Smoking is performed during 7 days with the temperature within the range from 22-24°C to 15-16°C and relative air humidity equal to 91% - 80% without air flow. The sausage link is dried at a temperature of 13±2°C and relative air humidity equal to 82±3% during 3-5 days with further drying performed at a temperature of 11±2°C and relative air humidity equal to 77±3%. In the process of mince formulation a starter culture and demineralised whey are introduced.

EFFECT: production of raw smoked sausages with reduced ageing time, high organoleptic, functional-and-technological, structural-and-mechanical and colour characteristics and extended storage life.

2 cl, 1 dwg

FIELD: meat industry, in particular, sausage production.

SUBSTANCE: method involves preparing farce; introducing food additive such as protein emulsion; forming; providing thermal processing and cooling ready product. Protein emulsion is produced from trimmed beef meat preliminarily frozen to temperature of from -7°C to -8°C by initially chopping thereof by means of chopper; grinding trimmed meat in cutter while constantly mixing to temperature of 7°C and simultaneously adding 4 wt% of edible salt, 0.6 wt% of phosphates and 45-50 wt% of ice to mass of raw meat material; grinding mixture in cutter while constantly mixing to temperature of 12-13°C and adding 45-50 wt% of ice to raw meat material; cooling ready emulsion to temperature of 1-2°C before introducing it into farce. Emulsion is used in an amount of 30-35% by weight of farce.

EFFECT: improved consistency and structure of farce, increased percentage of raw meat material in farce, and reduced manufacture costs of ready product.

Up!