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METHOD FOR PRODUCING MEAT FARCE, MEAT FARCE PRODUCED BY METHOD, AND MEAT FARCE FOR PRODUCING TOP-GRADE COOKED DOCTOR SAUSAGE OBTAINED BY SAID METHOD (VERSIONS)
METHOD FOR PRODUCING MEAT FARCE, MEAT FARCE PRODUCED BY METHOD, AND MEAT FARCE FOR PRODUCING TOP-GRADE COOKED DOCTOR SAUSAGE OBTAINED BY SAID METHOD (VERSIONS)
FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from trimmed semifat pork, top-grade trimmed beef and meat mass with connective and fatty tissue content corresponding to that of top- grade beef obtained from manually trimmed first-grade beef by mincing thereof in mincer with discharge grid having openings of 16-25 mm diameter, with following additional mechanical trimming by pressing through perforated surface with openings of 2-3 mm diameter; using semifat pork, top-grade beef and meat mass for producing meat farce in the ratio of 1:(0.13-0.34):(0.02-0.22); mincing top-grade beef and semifat pork; salting raw meat and mixing with spices and condiments to obtain farce. Method allows lower grade raw meat to be used as part of basic raw meat for producing top-grade product by processing it so as to obtain raw meat with improved functional-processing properties. EFFECT: improved quality, increased organoleptical and consumer properties of finished product, reduced production costs by using lower grade raw meat and optimized processes and modes in accordance with qualities of used raw meat. 28 cl, 5 ex
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