FIELD: food-processing industry, in particular, preparing of raw cured fermented type snake meat products.
SUBSTANCE: method involves providing meat product; preparing farce using carbohydrates, spices and other functional additives; forming loafs; settling loafs; performing ripening-drying procedures; cutting product into 4-20 mm sized pieces; individually packaging; placing products into impermeable bags and providing group packaging under vacuum or in gaseous medium. Before cutting, casing may be removed, and before individual packaging, product surface may be treated with preservative such as lactulose and lysozyme mixture, said components being used in the ratio of 30-100:1 in an amount of 0.1-1% by weight of ready snake. Salting process is performed before making farce during preparing of meat product. Bacterial preparation may be also introduced into farce. Settling process may be combined with loaf pressing process. Loafs are smoked before ripening-drying processes or during these processes.
EFFECT: convenient and hygienic conditions for usage of meat snake, improved organoleptical properties and increased biological value of meat snake.
10 cl, 1 tbl, 8 ex
