FIELD: meat industry, in particular, thermal processing of meat products such as sausages.
SUBSTANCE: method involves stepped heating of sausage loafs in vibration field of liquid medium; holding at each step and cooling in vibration field of coolant; selecting vibration field frequency within the range of 1-50 Hz and amplitude within the range of 0.5-100 mm; using heated liquid medium at least twice.
EFFECT: substantially reduced power consumption for thermal processing of sausages, with continuity of casing and structure of sausage mass in loaf being kept.
2 cl, 1 dwg
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