UNCOOKED CURED SAUSAGES PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves boning, trimming and defatting of meat; grinding into pieces; adding salt and flavoring mixture; mixing and grinding raw meat until farce consistency is provided; regulating salt content to 5 wt%; filling casings with farce; forming sausages and providing alternating pressing and drying cycles; pressing sausages by rolling until producing of flat 2-3 mm thick strip; providing at least twice drying procedure at temperature of +(20-35) C: first drying procedure being performed for 12 hours and second drying procedure for 24 hours, with drying procedures being provided at adjustable blowing speed of from 0.5 m/s to 0.05 m/s rate with reducing air humidity of from 92 plus and minus 4% to 77 plus and minus 4%. Method allows delicacy with specific organoleptical properties to be obtained. EFFECT: intensified and simplified production process and reduced power consumption. 11 cl, 2 dwg