FIELD: meat industry. SUBSTANCE: method involves preparing farce; introducing flavor additive facilitating maturation process and color and flavor additives indicators of finished product. Flavor additive is aminoacetic acid, glycine, and licorice root extract at the ratio of 1:6.6 in the mixture and in an amount of at least 0.23%. EFFECT: intensified sausage maturation process, reduced production cost by reduced process cycle and increased sanitary and hygienic safety.
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