FIELD: meat industry, in particular, production of semi-smoked, smoked-and-cooked sausages and fresh-smoked sausages.
SUBSTANCE: method involves preparing raw meat material and auxiliary material; grinding, salting and preparing farce; introducing smoke flavoring preparation "Liquid smoke +" into farce; filling casings with farce; settling and providing thermal processing without usage of smoke; cooling; prior to filling casings with farce, wetting casings for 10-40 min in aqueous solution of smoke flavoring preparation "Liquid smoke +" comprising 3-7% of edible salt; after cooling, applying onto resultant product layer of composition including polymeric dispersion and modifier- smoke flavoring preparation "Liquid smoke +" - in an amount of 0.1-10.0% by total weight of composition; forming protective enclosure therefrom; providing subsequent operations.
EFFECT: increased efficiency in production of ecologically safe smoked sausages obtained without usage of smoke, and prolonged keeping time.
3 ex
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