FIELD: food products manufacturing technique.
SUBSTANCE: method implies partial fermentation of meat which is pretreated with sugar, preferably saccharose, thus producing sugar-containing exudate which is then thrown away. Meat of wild, domestic and aquatic animals, game and poultry, fresh river and sea fish, spawn, fish milt, shrimps are used as raw material. After sugar treatment meat is placed in a hermetically sealed container in vacuum with the pressure of 330-530 mm Hg and matured under the temperature of from 0°C to +50°C for the period from 7 days to four weeks. Flavour additives and taste intensifiers are added to the fermented meat product.
EFFECT: meat product with improved organoleptic properties.
24 cl, 23 ex, 1 tbl
