METHOD FOR PRODUCING DRY SAUSAGE FROM BIRD MEAT Russian patent published in 1998 - IPC

FIELD: meat industry. SUBSTANCE: method involves using chicken or turkey meat and adding lard in an amount of 15-35%. Dry sausage manufacture process is divided into two stages: cold stage including holding (dehydration), salting and maturing (settling) of meat or farce; warm stage including dehydration of farce during smoking and drying of sausage loafs. First stage is conducted at temperature of - 4 C to + 4 C for 2-5 days at relative humidity of 85-95%; second stage of smoking and drying is conducted for 10-17 days at relative humidity of 82-88% and air flow rate of 0.1-1.0 m/s. Upon termination of second stage, sausage is ready for consumption and is fit for prolonged storage. Optimum process control allows organoleptical properties of sausage to be improved. EFFECT: increased efficiency and improved quality of product. 1 tbl, 5 ex