FIELD: meat industry.
SUBSTANCE: method involves preparing raw material; preparing farce and introducing bacterial cultures therein; forming; providing thermal processing including settling and staged smoking; forming farce in natural casings having diameter less than 24 mm; providing settling during 10-15 hours at air temperature of 26±2 C and relative air humidity of 89±3%; performing three-staged smoking process with specially selected optimal heat and moisture mode; performing drying process after smoking process; using trimmed meat, belly or fat as raw meat material; using starter culture LKB-5 Art 825/10 as bacterial culture.
EFFECT: reduced process time and high organoleptical properties of ready sausage products.
4 cl, 2 ex
