FIELD: meat industry. SUBSTANCE: method involves treating sausage casing with 2-% solution of natural bischofite in two stages: at first stage, providing primary treatment of casing by soaking it at production stage for 15-20 min or by dipping formed sausage sticks for 10-15 min into solution; at second stage, providing secondary treatment with mentioned solution 9-10 days after primary treatment by spraying sausage sticks for 10 s. Method allows sausage product free of mold for guaranteed storage time, including transportation time and ready product realization time, to be produced. EFFECT: increased efficiency and improved quality of sausage product. 4 ex
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