FIELD: food products.
SUBSTANCE: invention relates to meat industry, namely to production of poultry raw smoked delicacy products. The method provides for preparing of meat materials, its massing with brine, maturation. If needed, the product is formed and breathed, slightly dried, smoked and dried. The method is performed under certain technological modes. Bacterial agent of Lactobacillus plantarum, L. casei, Micrococcus varians is additionally added to the brine in quantity 0.03-0.05% of raw material mass as well as natrium lactate in quantity 0.1-0.3% and/or natrium eritorbate in quantity of not more than 0.07% of raw materials mass and also dietary supplement is added. Brine used in quantity not less than 6% of raw materials mass. Following substances can be used as dietary supplement: bifidus- and lactobacteria culture, "Cognac rose hips" liqueur, "Mutpine fold'" liqueur or balsam syrup "Bracing herbamarin" in certain ratio.
EFFECT: high sanitary and hygienic safety of finished product with simultaneous increase of its taste qualities, biological value and physiological utility.
12 cl, 12 ex
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