FIELD: meat industry. SUBSTANCE: method involves preparing receipt components; providing thermal processing of raw components to readiness state; mixing; packaging in multilayer heat shrinkable polyamide vapor and gas impermeable sausage casing with number of layers ranging between 3 and 10 and diameter of casing ranging between 30 mm and 120 mm, said packaging being performed by means of sausage dosing vacuum injectors; forming feeds in transparent or colored casings for obtaining of sausage type loafs; closing loafs with metal or plastic clips at both ends and directing for sterilization, which is performed at under following conditions: heating at temperature of 50 C for 20-30 min and thermal processing at temperature of 100-120 C for 90-60 min, respectively, until sterility factor reaches 4-5 units upon cooling of ready product. EFFECT: reduced production costs owing to usage of cheap and convenient multilayer heat shrinkable polyamide vapor and gas impermeable sausage casing, improved consumer properties and optimal organoleptical and microbiological qualities of ready product during prolonged storage. 2 ex
