METHOD FOR PRODUCING HIGH-GRADE COOKED DOCTOR SAUSAGE AND HIGH-GRADE COOKED DOCTOR SAUSAGE PRODUCED BY METHOD

摘要

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from trimmed semi-fat pork, high-grade trimmed beef, and meat mass containing connective and fatty tissue in an amount corresponding to that of high-grade trimmed beef produced from manually trimmed first- grade beef by grinding it in grinder having openings of 16-25 mm diameter, with following additional mechanical trimming through perforated surface having openings of 2-3 mm diameter, with trimmed semi-fat pork, trimmed high- grade beef and meat mass being used in the ratio of 1:(0.13-0.34):(0.02-0.22); salting raw meat material; cutting in vacuum cutter while adding eggs or melange, milk, sodium nitrite, coolant, spice and condiment to obtain farce for producing cooked doctor sausage of required consistency; molding sausage loafs; providing thermal treatment in general-purpose thermal chamber by successive slight drying at temperature of 76-78 C in thermal chamber and relative humidity of 20-25% for 80-90 min; smoking with smoke-air mixture at temperature of 70-74 C for 20-30 min; providing repeated slight drying at temperature and relative humidity corresponding to said parameters of primary slight drying process, with repeated slight drying process being conducted 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 until temperature inside sausage loaf is 0-6 C. EFFECT: provision for obtaining high- quality finished product with stable functional-processing properties while using basic raw meat of lower quality, improved processibility by setting optimal mechanical and thermal processing modes. 18 cl, 5 ex