FIELD: food production process.
SUBSTANCE: method provides for preparation of meat raw material, its mincing using mincer with holes diametre 16-25 mm, salting of minced raw material by its periodic massing during 4-12 hours in vacuum masseur with addition of brine containing salt, sugar, sodium nitrite and bacterial preparation PBK-BP, hydrolyzate of sea hydrobionts of commercial species and water-alcohol or syrup composite infusion of vegetable raw materials and sea hydrobionts as balsams or infusions. Method is performed at certain massing, salting, smoking and drying regimes.
EFFECT: high taste properties, increased biological value and physiological value, increased storage time.
8 cl, 5 ex
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