RU2810498C1 - Method of production of sausage and sausage obtained by this method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in the production technology of various types of sausages. A method for producing sausage is proposed, which includes inspection and preparation of raw meat, after which, to prepare minced meat, raw meat is loaded into a cutter, and then additives in the form of bamboo charcoal powder are also loaded into this cutter in an amount of 50 to 1500 g per 100 kg of raw meat, salt, food additives and water, after which grinding is carried out at a knife speed of 500-1500 rpm to the size of pieces of raw meat from 5 mm to 100 mm for 3-5 minutes with periodic inclusion of reverse, then the resulting minced meat is filled with shells and loaves are formed, which are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and boiled-smoked sausages or for 24 hours for raw smoked sausages and dry-dried sausages at a temperature not exceeding 8°C, after which the loaves are sent for heat treatment, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. An alternative method for production of sausage is proposed, which includes inspection and preparation of raw meat, after which, to prepare minced meat, first 5-30% of the total volume of raw meat is ground on a grinder with a grate hole diameter of 3 to 16 mm, and the remaining 70-95% of the total volume of raw meat is crushed in a cutter with a knife speed of 500-1500 rpm to a piece size of 5 mm to 100 mm for 3-5 minutes with periodic turning on of the reverse and then unloaded from the cutter, then 5-30% of the previous amount is loaded into this cutter minced meat raw materials, as well as an additive in the form of 45-50% of the total amount of bamboo charcoal powder, after which these components are cut into a homogeneous emulsion for 2-3 minutes, then 70-95% is added to the resulting emulsion in the cutter raw meat crushed in a cutter, as well as the remaining amount of bamboo charcoal powder and salt additives, food additives and water, and knead the minced meat for 3 minutes in a vacuum, periodically turning on the reverse, then fill the shells with the resulting minced meat and form loaves that are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and boiled-smoked sausages or for 24 hours for raw smoked sausages and dry-cured sausages at a temperature not exceeding 8°C, after which the loaves are sent for heat treatment, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. Also proposed is sausage, which is obtained by the indicated methods from minced meat with large pieces of ground meat raw materials from 5 mm to 100 mm with the addition of additives in the form of bamboo charcoal powder in an amount of 50 to 1500 g per 100 kg of raw meat, salt, food additives, and water, and the resulting sausage on the cut of the loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder.

EFFECT: improved organoleptic characteristics of sausage, in particular by creating an original pattern in the form of a frame on the cut of the sausage, while simultaneously ensuring its high taste and aromatic characteristics, as well as expanding the range of this group of sausage products.

12 cl, 3 dwg, 3 ex

Description

The present invention relates to the food industry, in particular to the meat industry, and can be used in the production technology of various sausages, in particular boiled smoked sausages, raw smoked sausages, semi-smoked sausages and dry-cured sausages.

Currently, there are many known methods for producing the above sausages.

Thus, the Russian patent for invention No. 2186507, A23L 1/317, describes a method for producing boiled-smoked sausage, and the sausage obtained by this method.

The boiled-smoked sausage obtained by this method contains 2nd grade trimmed beef with a mass fraction of fatty and connective tissues of no more than 12%, trimmed pork with a mass fraction of fatty and connective tissues of no more than 60%, side fat, as well as additives: protein-based pork skin, table salt, food phosphates, ascorbic acid, sodium nitrite, sugar, smoke preparation, paprika flavoring additive, color-forming additive "Paprika", black pepper, red pepper and water or ice at a certain ratio of components.

The method for producing this boiled-smoked sausage involves grinding raw meat, mixing the lean fraction of raw meat with the addition of additives, introducing the fat fraction of raw meat and water or ice, mixing the components for 8-12 minutes. Then injecting the resulting mixture into the shells and reintroducing the smoking preparation. Drying of the bars is carried out at a temperature of 50-60 ^o C for 10-20 minutes with simultaneous treatment with a smoke-air mixture. Then frying and cooking are carried out. In this case, the bars are formed into shells with a diameter of 27-28 mm and a length of 15-20 cm.

This invention makes it possible to provide improved quality of sausage while reducing its cost, however, this sausage does not have a specific taste and original pattern on the cut of sausage with a variety of colors.

Also known is Russian patent No. 2626730, A23L 13/60 “Method for the production of enriched boiled-smoked sausage”, chosen as a prototype.

This method includes the preparation of raw meat - defrosting, cutting, deboning and trimming beef and pork, freezing lard, chopping raw meat - trimmed beef and trimmed pork on a grinder, frozen bacon on a bacon cutter, preparing minced meat in a mixer, starting with low-fat raw materials with the addition of additives : nitrite salts, sugar, spices, food phosphate, and at the final stage adding fatty raw materials and a mixture of water and ice, filling the shells and binding the loaves, sediment, primary smoking, cooking, cooling, secondary smoking, drying, while additionally introducing into the minced meat fermented rice, wheat, the preparation of which includes cleaning, washing, germination of wheat in solutions of sodium selenite and potassium iodide, drying and grinding of wheat germinated in iodine and selenium, which is hydrated with water in a ratio of 1:2 and added at the stage of minced meat preparation.

The enriched boiled-smoked sausage obtained by this method includes 1st grade trimmed beef, semi-fat trimmed pork, hydrated crushed wheat sprouted with iodine and selenium, pork lard, nitrite salt, sugar, black pepper, fresh garlic, nutmeg, food grade phosphate, rice. fermented, a mixture of water and ice.

This sausage has a low cost due to the use of plant components instead of raw meat, but it does not have a rich color and taste range, or an original pattern on the cut of the sausage.

The objective of the proposed invention is to create sausage, as well as a method for its production, which allows you to create an original pattern on the cut of each piece of sausage, depicting a frame, in the cells of which there are parts of structural pieces of meat due to the introduction of powder, preferably bamboo charcoal, into the minced meat, which ensures expansion of the range of this group of sausages.

The technical result of the invention is to improve the organoleptic characteristics of the sausage, in particular by creating an original pattern in the form of a frame on the cut of the sausage, while simultaneously ensuring its high taste and aroma characteristics.

The technical result is achieved due to the fact that in the sausage production method, which consists in inspecting the raw meat, after which the raw meat is prepared, after which, to prepare minced meat, the raw meat is loaded into a cutter, and then additives are also loaded into this cutter in the form of bamboo charcoal powder in an amount of 50 to 1500 g per 100 kg of raw meat, salt, food additives and water, after which grinding is carried out at a knife speed of 500-1500 rpm to a size of pieces of raw meat from 5 mm to 100 mm within 3-5 minutes with periodic turning on of the reverse, then the shells are filled with the resulting minced meat and loaves are formed, which are hung on sticks and frames, after which the loaves are subjected to sediment for 48 hours for semi-smoked sausages and cooked-smoked sausages or for 24 hours for uncooked smoked sausages and dry-cured sausages at a temperature not exceeding 8°C, after which the loaves are sent for heat treatment, and the resulting sausage on the cut of the loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat measuring from 5 mm to 100 mm, and The frame is made of bamboo charcoal powder.

The technical result is also achieved due to the fact that in the sausage production method, which consists in inspecting the raw meat, after which the raw meat is prepared, and then to prepare minced meat, first 5-30% of the total volume of raw meat is ground on a grinder with a diameter grid openings from 3 to 16 mm, and the remaining 70-95% of the total volume of meat raw materials is crushed in a cutter with a knife speed of 500-1500 rpm to a piece size of 5 mm to 100 mm for 3-5 minutes with periodic inclusion of reverse and then unloaded from the cutter, then 5-30% of the raw meat previously ground in a grinder is loaded into this cutter, as well as an additive in the form of 45-50% of the total amount of bamboo charcoal powder, after which these components are cut into a homogeneous emulsion within 2 -3 minutes, then 70-95% of the raw meat previously ground in the cutter is added to the resulting emulsion in the cutter, as well as the remaining amount of bamboo charcoal powder and salt additives, food additives and water, and the minced meat is kneaded for 3 minutes in a vacuum, with periodic turning on of the reverse, then the shells are filled with the resulting minced meat and loaves are formed, which are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and cooked-smoked sausages or for 24 hours for uncooked smoked sausages and dry-cured sausages at temperature not exceeding 8°C, after which the loaves are sent for heat treatment, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of powder bamboo charcoal.

It is desirable that in this method the grinding of raw meat is carried out on a grinding grinder with a hole diameter of 8 mm.

It is preferable that the methods involve heat treatment of loaves for semi-smoked sausages and boiled-smoked sausages in the form of drying and frying, smoking and cooking in universal heat chambers, while the end of the loaf cooking process is determined when the temperature in the center of each loaf reaches 72°C, after which cooling - stabilization of the loaves in the cooling chamber to a temperature of 6°C in the center of each loaf.

It is advisable that the methods involve heat treatment of loaves for raw smoked sausages and dry-cured sausages in the form of ripening and smoking in climatic chambers, after which the loaves are moved to drying chambers, where they are dried.

It is desirable that the methods use meat selected from the group containing pork, beef, poultry, rabbit meat, horse meat, buffalo meat, and venison as raw meat.

It is preferable that in the methods the grinding of raw meat is carried out in a cutter with reverse every 45-60 seconds for 10-15 seconds.

The stated technical result is also achieved due to the fact that the sausage is obtained using the above methods and contains minced meat with large pieces of ground meat raw materials from 5 mm to 100 mm with the addition of additives in the form of bamboo charcoal powder in an amount from 50 to 1500 g per 100 kg of raw meat, salt, food additives and water, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder .

It is desirable that the method uses meat selected from the group containing pork, beef, poultry, rabbit meat, horse meat, buffalo meat, and venison as raw meat.

It is preferable that in the method the sausage additionally contains milk powder in the amount of 2.0 - 2.3 kg per 100 kg of raw meat, and as salt - table salt in the amount of 0.9 - 1.0 kg per 100 kg of raw meat and salt nitrite in the amount of 0.7 - 0.8 kg per 100 kg of raw meat.

It is desirable that in the method the sausage contains as food additives substances selected from the group containing black pepper, red pepper, and food phosphates.

It is advisable that in the method the sausage contains components with the following initial ratio:

main meat raw materials, kg per 100 kg:

- chilled pork - 10

- frozen pork - 90

additives, kg per 100 kg of unsalted meat raw materials:

- bamboo charcoal powder - 0.4

- table salt - 1.0

- nitrite salt - 0.8

- milk powder - 2.3

- black peppercorns - 0.35

-food phosphates – 0.3

- red pepper - 0.1

- water - 5.0.

For a more complete disclosure of the invention, the following is a description of specific possible variants of its implementation, which are illustrated by the corresponding drawings.

Fig. 1 – appearance of a cut of boiled smoked sausage.

Fig. 2 – appearance of a cut of semi-smoked sausage.

Fig. 3 - appearance of a cut of raw smoked sausage.

When producing sausage using the method presented above, a sausage is obtained with an original pattern on the cut of this sausage, which each cut piece of this sausage has. The original drawing on the sausage cut contains an image of a frame 1 made of powder, preferably bamboo charcoal, in the cells of which there are large parts of structural pieces of meat 2 (Fig. 1-2), which improves the color and graphic range of the sausage cut, as well as high organoleptic characteristics sausages.

Using the resulting method, it is possible to produce boiled-smoked sausage, uncooked smoked sausage, semi-smoked sausage, as well as dry-cured sausage.

When producing any of the above varieties of sausage using the method presented above, the raw materials are first received, where they undergo incoming quality control, deboning and/or trimming, as well as possible freezing down to -18 ⁰ C. In this case, the raw meat can be used both chilled, and frostbitten and/or frozen.

In this case, pork, beef, poultry, rabbit meat, horse meat, buffalo meat, venison or the meat of various other wild animals can be used as meat raw materials.

At the same time, food additives are prepared, which consists of weighing spices according to the recipe.

Next, the process of preparing sausage mince is carried out, which can be carried out in several different variants of this method, for example, using a separately prepared homogeneous emulsion, or without using this emulsion.

The following are the two most advantageous options for preparing minced meat.

Option 1 for preparing minced meat without using a pre-prepared homogeneous emulsion.

With this option, all frozen meat raw materials, as well as powder, mainly bamboo charcoal, salt, food additives are loaded into the cutter, and the minced meat is kneaded for 3-5 minutes in a vacuum, with periodic turning on of the reverse every 45-60 seconds for 10 -15 seconds, after which the resulting minced meat is filled with artificial or natural, permeable or “barrier” shells and loaves are formed.

Option 2 for preparing minced meat using a pre-prepared homogeneous emulsion.

In the second, preferred option for producing minced sausage, part (5-30%) of the total volume of raw meat is ground on a grinder with a preferred grid hole diameter of 8 mm (grid sizes from 3 to 16 mm can be used).

Next, the remaining 70-95% of the raw meat is loaded into a cutter, where it is crushed for 3-5 minutes to a piece size of no more than 100 mm at a knife speed of 1000 - 1500 rpm with periodic turning on of the reverse every 45-60 seconds for 10 -15 seconds.

The resulting minced meat is unloaded from the cutter.

Next, the meat raw material, previously ground on a grinder, water and 50% of the total amount of powder, mainly bamboo charcoal, are loaded into the cutter, and everything is cut into a homogeneous emulsion. After that, the resulting homogeneous emulsion is loaded with raw meat previously crushed on a cutter, as well as the remaining amount of bamboo charcoal powder, salt, food additives, and the minced meat is kneaded for 3 minutes in a vacuum, with periodic turning on of the reverse every 45-60 seconds. for 10-15 seconds, after which the resulting minced meat is filled with artificial or natural, permeable or “barrier” shells and loaves are formed.

In this case, bamboo charcoal powder, and/or black matcha charcoal powder, or any similar charcoal powder are used as charcoal powder.

Next, the loaves are deposited, heat treated and cooled.

The formed loaves are hung on sticks and frames and subjected to precipitation for 48 hours at a temperature not exceeding 8°C.

After settling, the loaves are sent for heat treatment. Heat treatment is carried out in universal heat chambers according to the heat treatment modes adopted at the enterprise.

The end of the heat treatment process is determined when the temperature in the center of the sausage loaf reaches 72 °C, after which the sausage loaves are cooled.

As a result, sausage loaves are obtained with an original pattern on the cut of these sausages, with the image of a frame 1, in the cells of which there are large parts of structural pieces of meat 2, which are obtained by introducing coal powder into the minced meat, and coarsely grinding pre-frozen raw meat in pieces in a cutter more than 100 mm.

The following are three, most preferred, specific examples of producing various types of sausages using this method.

Example 1

Method of making boiled-smoked sausage and semi-smoked sausage.

Reception of raw materials

Upon acceptance, raw meat undergoes incoming quality control.

Cooled raw materials with a temperature in the thickness of the muscles not lower than +1.5°C and not higher than +4°C, or defrosted with a temperature not lower than +1.5°C and not higher than +4°C, are sent to deboning and/or trimming.

During the deboning process, the meat is removed from the bone and transferred to the trimmer.

During the trimming process, veins, coarse connective tissue, and excess fatty tissue are removed from raw meat to obtain the stated leanness.

Raw meat can also be supplied to the enterprise in the form of already trimmed blocks of declared leanness, and then deboning and trimming are not necessary.

Then the blocks of trimmed meat with the declared leanness and temperature are transferred to production after removing the outer packaging.

At the same time, food additives are prepared, which consists of weighing spices according to the recipe.

Preparation of raw materials

When preparing raw materials, 10 kg of the total volume of meat raw materials, which is 100 kg, is ground on a grinder with a grid hole diameter of 8 mm (it is allowed to use a grid size from 3 to 16 mm).

The remaining amount of raw meat - 90 kg - is left in pieces (as is).

Fatted, lean, coarsely chopped pork with pieces of meat of at least 100 mm is used as raw meat.

Preferably, the following is used as meat raw material per 100 kg of raw material:

- chilled lean pork, 10 kg.

- lean, frozen, trimmed pork, 90 kg.

Preparation of minced meat is carried out as follows.

At the first stage, 90 kg of frozen lean pork is loaded into the cutter, and it is crushed for 3-5 minutes to a piece size of no more than 100 mm at a knife speed of 1000 - 1500 rpm with periodic turning on of the reverse every 45-60 seconds for 10 -15 seconds.

The resulting minced meat is unloaded from the cutter.

At the second stage, 10 kg of chilled lean pork, previously chopped on a chopper, powdered milk, water and 50% of the total amount of bamboo charcoal powder are loaded into the cutter, and everything is cut into a homogeneous emulsion.

At the third stage of minced meat preparation, 90 kg of frozen pork, pre-chopped on a cutter, as well as the remaining amount of bamboo charcoal powder, salt, food additives are loaded into the resulting homogeneous emulsion, and the minced meat is kneaded for 3 minutes in a vacuum, with periodic turning on of the reverse every 45 minutes. 60 seconds for 10-15 seconds, after which the resulting minced meat is filled with artificial or natural, permeable or “barrier” shells and formed into loaves.

At the same time, for 100 kg of raw meat, 0.4 kg of bamboo charcoal powder, 1.0 kg of table salt, 0.8 kg of nitrite salt, 2.3 kg of milk powder, 0.3 kg of edible phosphates, 0.35 kg of black pepper are used , 0.1 kg red pepper and 5.0 kg water.

Loaf settling, heat treatment and cooling.

The formed loaves are hung on sticks and frames and subjected to precipitation for 48 hours at a temperature not exceeding 8°C.

After settling, the loaves are sent for heat treatment. Heat treatment is carried out in universal heat chambers according to the heat treatment modes adopted at the enterprise.

The end of the heat treatment process is determined when the temperature in the center of the loaf reaches 72°C.

Cooling (stabilization) - without showering in a cooling chamber to a temperature of 6°C in the center of the product.

Example 2

Method for making raw smoked and dry-cured sausage.

Reception of raw materials

Upon acceptance, raw meat undergoes incoming quality control.

Cooled raw materials with a temperature in the thickness of the muscles not lower than +1.5°C and not higher than +4°C, or defrosted with a temperature not lower than +1.5°C and not higher than +4°C, are sent to deboning and/or trimming.

During the deboning process, the meat is removed from the bone and transferred to the trimmer.

During the trimming process, veins, coarse connective tissue, and excess fatty tissue are removed from raw meat to obtain the stated leanness.

At the same time, food additives are prepared, which consists of weighing spices according to the recipe.

Preparation of raw materials

Then 5 kg of the total volume of raw meat is ground on a grinder with a grid hole diameter of 8 mm (grid sizes from 3 to 16 mm can be used).

The remaining 95 kg of raw meat is left in pieces (as is).

Trimmed lean pork with pieces of meat of at least 100 mm is used as raw meat.

Preferably, the following is used as meat raw material per 100 kg of raw material:

- lean, chilled, trimmed pork, 5 kg

- lean, frozen, trimmed pork, 95 kg.

Preparation of minced meat is carried out as follows.

At the first stage, 95 kg of frozen lean pork is loaded into the cutter, and it is crushed for 3-5 minutes to a piece size of no more than 100 mm at a knife speed of 1000 - 1500 rpm. per minute with periodic reverse switching on every 45-60 seconds for 10-15 seconds.

The resulting minced meat is unloaded from the cutter.

At the second stage, 5 kg of chilled lean pork, previously chopped on a chopper, powdered milk, water and 45% of the total amount of bamboo charcoal powder are loaded into the cutter, and everything is cut into a homogeneous emulsion.

At the third stage of minced meat preparation, the resulting homogeneous emulsion is loaded with frozen pork, previously crushed on a cutter, as well as the remaining amount of bamboo charcoal powder, salt, food additives, and the minced meat is kneaded for 3 minutes in a vacuum, with periodic turning on of the reverse every 45-60 seconds for 10-15 seconds, after which the resulting minced meat is filled with artificial or natural, permeable or “barrier” shells and loaves are formed.

In this case, for 100 kg of raw meat, 0.400 kg of bamboo charcoal powder, 1.400 kg of table salt, 0.800 kg of nitrite salt, 2.300 kg of milk powder, starter cultures of 0.025 kg or glucono-delta-lactone from 0.5 to 1.0 kg, sugar are used 0.10 to 0.35 kg, 0.350 kg black pepper, 0.100 kg red pepper and 5,000 kg water.

Loaf settling, heat treatment and cooling.

The formed loaves are hung on sticks and frames and subjected to precipitation for 24 hours at a temperature not exceeding 8°C.

After settling, the loaves are sent for ripening and smoking in climate chambers.

After the ripening and smoking process is completed, the product is moved to drying chambers.

The end of the drying process is determined by the achievement of the specified humidity in the product from 40% to 60%.

Example 3.

Method for making raw smoked and dry-cured sausage.

Reception of raw materials

Upon acceptance, raw meat undergoes incoming quality control.

Cooled raw materials with a temperature in the thickness of the muscles not lower than +1.5°C and not higher than +4°C, or defrosted with a temperature not lower than +1.5°C and not higher than +4°C, are sent to deboning and/or trimming.

During the deboning process, the meat is removed from the bone and transferred to the trimmer.

Then frozen blocks of trimmed meat with stated leanness and temperature.

At the same time, food additives are prepared, which consists of weighing spices according to the recipe.

Preparation of raw materials

Trimmed lean pork with pieces of meat of at least 100 mm is used as raw meat.

Preferably, 100 kg of frozen pork is used as raw meat.

Preparation of minced meat is carried out as follows.

100 kg of pre-frozen lean pork, as well as powdered milk, water, powder, preferably bamboo charcoal, salt and pre-prepared food additives are loaded into the cutter, then crushed for 3-5 minutes to a size of pieces of meat no more than 100 mm at knife speed 1000 - 1500 rpm with periodic reverse switching on every 45-60 seconds for 10-15 seconds.

The resulting minced meat is unloaded from the cutter, after which artificial or natural, permeable or “barrier” casings are filled with the resulting minced meat and loaves are formed.

In this case, for 100 kg of raw meat, 0.400 kg of bamboo charcoal powder, 1.400 kg of table salt, 0.800 kg of nitrite salt, 2.300 kg of milk powder, starter cultures of 0.025 kg or glucono-delta-lactone from 0.5 to 1.0 kg, sugar are used 0.10 to 0.35 kg, 0.350 kg black pepper, 0.100 kg red pepper and 5,000 kg water.

Loaf settling, heat treatment and cooling.

The formed loaves are hung on sticks and frames and subjected to precipitation for 24 hours at a temperature not exceeding 8°C.

After settling, the loaves are sent for ripening and smoking in climate chambers.

After the ripening and smoking process is completed, the product is moved to drying chambers.

The end of the drying process is determined by the achievement of the specified humidity in the product from 40% to 60%.

Thus, through the use of the above method of sausage production, which involves the introduction of powder into minced meat, mainly bamboo charcoal in an amount of 100 to 1000 grams per 100 kg of raw meat, as well as coarse grinding of raw meat into pieces up to 100 mm with sharp edges, it was possible to obtain a sausage with an original pattern on the cut of the sausage, with an image of the frame 1, in the cells of which there are large parts of structural pieces of meat 2, while simultaneously ensuring high flavor and aromatic characteristics of the sausage, which ensured the expansion of the range of this group of sausages.

As will be apparent to those skilled in the art, the present invention can easily be developed into other specific forms without departing from the spirit of the present invention.

However, the present embodiments are to be considered merely illustrative and not limiting, the scope of the invention being represented by the claims thereof and all possible modifications and scope of equivalence to the claims of this invention being intended to be included therein.

Claims (24)

1. A method for producing sausage, characterized by the fact that it includes inspection and preparation of raw meat, after which, to prepare minced meat, raw meat is loaded into a cutter, and then additives in the form of bamboo charcoal powder are also loaded into this cutter in an amount from 50 to 1500 g per 100 kg of raw meat, salt, food additives and water, after which grinding is carried out at a knife speed of 500-1500 rpm to the size of pieces of raw meat from 5 mm to 100 mm for 3-5 minutes with periodic inclusion of reverse, then the resulting minced meat is filled shells and form loaves, which are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and boiled-smoked sausages or for 24 hours for raw smoked sausages and dry-dried sausages at a temperature not exceeding 8 ° C, after which The loaves are sent for heat treatment, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. 2. A method of producing sausage, characterized by the fact that it includes inspection and preparation of raw meat, after which, to prepare minced meat, first 5-30% of the total volume of raw meat is ground on a grinder with a grate hole diameter of 3 to 16 mm, and the remaining 70-95 % of the total volume of meat raw materials is crushed in a cutter with a knife speed of 500-1500 rpm to a piece size of 5 mm to 100 mm for 3-5 minutes with periodic turning on of the reverse and then unloaded from the cutter, then 5- 30% of raw meat previously ground in a grinder, as well as an additive in the form of 45-50% of the total amount of bamboo charcoal powder, after which these components are cut into a homogeneous emulsion for 2-3 minutes, then 70- 95% of the raw meat previously crushed in the cutter, as well as the remaining amount of bamboo charcoal powder and salt additives, food additives and water, and the minced meat is kneaded for 3 minutes in a vacuum, with periodic inclusion of the reverse, then the resulting minced meat is filled into the shells and loaves are formed , which are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and boiled-smoked sausages or for 24 hours for raw smoked sausages and dry-cured sausages at a temperature not exceeding 8 ° C, after which the loaves are sent for heat treatment , and the resulting sausage on the cut of the loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. 3. The method according to claim 2, characterized in that the grinding of raw meat is carried out on a grinder with a grid hole diameter of 8 mm. 4. Method according to any one of paragraphs. 1, 2, characterized in that the heat treatment of loaves for semi-smoked sausages and boiled-smoked sausages is carried out in the form of drying and frying, smoking and cooking in universal heat chambers, while the end of the process of cooking loaves is determined when the temperature in the center of each loaf reaches 72 ° C, after which cooling is carried out - stabilization of the loaves in the cooling chamber to a temperature of 6°C in the center of each loaf. 5. Method according to any one of paragraphs. 1, 2, characterized in that the heat treatment of loaves for raw smoked sausages and dry-cured sausages is carried out in the form of ripening and smoking in climatic chambers, after which the loaves are moved to drying chambers, where they are dried. 6. Method according to any one of paragraphs. 1, 2, characterized in that the raw meat used is meat selected from the group containing pork, beef, poultry, rabbit meat, horse meat, buffalo meat, and venison. 7. Method according to any one of paragraphs. 1, 2, characterized in that the grinding of raw meat is carried out in a cutter with reverse every 45-60 s for 10-15 s. 8. Sausage, characterized in that it is obtained by the method according to claim 1 or 2 from minced meat with large pieces of ground meat raw materials from 5 mm to 100 mm with the addition of additives in the form of bamboo charcoal powder in an amount from 50 to 1500 g per 100 kg of raw meat, salt, food additives and water, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. 9. Sausage according to claim 8, characterized in that the raw meat used is meat selected from the group containing pork, beef, poultry, rabbit meat, horse meat, buffalo meat, and venison. 10. Sausage according to claim 8, characterized in that it additionally contains milk powder in the amount of 2.0-2.3 kg per 100 kg of raw meat, as salt - table salt in the amount of 0.9-1.0 kg per 100 kg of raw meat and nitrite salt in the amount of 0.7-0.8 kg per 100 kg of raw meat. 11. Sausage according to claim 8, characterized in that it contains, as food additives, substances selected from the group containing black pepper, red pepper, and food phosphates. 12. Sausage according to claim 8, characterized in that it contains components in the following initial ratio: main meat raw materials, kg per 100 kg: - chilled pork - 10 - frozen pork - 90 additives, kg per 100 kg of unsalted meat raw materials: - bamboo charcoal powder - 0.4 - table salt - 1.0 - nitrite salt - 0.8 - milk powder - 2.3 - black peppercorns - 0.35 - food phosphates – 0.3 - red pepper - 0.1 - water - 5.0.