PRODUCTION METHOD OF SMOKED SAUSAGES USING ENZYME PREPARATION AND RAW MATERIALS WITH HIGH CONTENT OF CONNECTIVE TISSUE Russian patent published in 2010 - IPC A23L1/317 A23L1/314 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry, in particular to production of sausage products. Method includes meat raw material procurement, cut-up, vein separation, deboning, cutting, grouting salting and maturing, mince preparation, filling casings with mince. Raw material of I and II grade is used for injecting. When salting, it is injected 0.9-1.1% of collagenase solution with standard proteolytic activity 70 unit/g in quantity 1 g on 1000 g of raw material or 0.01-0.03% of the solution of protepsin with standard proteolytic activity 100 unit/g in quantity 0,01 g on 1000 g of raw material. Raw material is matured under temperature 4°C during 4 -5 hours.

EFFECT: invention improves organoleptic properties, quality of end product, grade of raw material and also intensify process of its maturing.

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