RAW SMOKED AND RAW DRIED SAUSAGES PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/31 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for production of raw smoked and raw dried sausages. The method envisages meat cutting into 500-1000 g pieces, meat raw material tumbling, maintenance in salt brine, mince formulation, moulding, thermal treatment and drying of sausages. Tumbling is performed continuously during 15 minutes, at 30-40 rpm, the temperature of the raw material supplied for tumbling and the ambient room temperature being 0°C and 0°C-+2°C respectively. One adds into the tumbler sodium nitrite in an amount of 10 g per 100 kg of the raw material, sugar in an amount of 100 - 300 g, culinary salt in an amount of 0.5-1.5% of the weight of raw material loaded into the tumbler. Maintenance in salt brine is performed during 4 days.

EFFECT: invention ensures sausages drying duration reduction by 20% in comparison with traditional methods, reduction of production facilities area and energy expenditures.

2 cl, 1 tbl, 5 ex