FIELD: food industry. SUBSTANCE: salting and preparing of sausage meat are carried out simultaneously. Sodium nitrite is added, its quantity being 1.2-1.4 g per 100 kg of unsalted raw materials. Simultaneously dye being prepared of slaughtering animals blood is added, its quantity being 2.3-2.5 kg per 100 kg of unsalted raw materials. EFFECT: improves efficiency of the method.
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