RAW SMOKED SAUSAGE WITH USAGE OF MULTIPURPOSE FUNCTIONAL MODULE AND SAUSAGE PRODUCTION METHOD Russian patent published in 2013 - IPC A22C11/00 A23L1/317 

FIELD: food industry.

SUBSTANCE: inventions relate to meat industry, in particular, to the technology for production of hard sausages such as raw smoked semi-dry and dry ones. During raw smoked sausages production one adds into the mince systems a multipurpose functional module including a starter culture, glucono-delta-lactone and a carbohydrate component represented by lactulose-containing preparation "Lael". In the process of mince preparation the components are taken at the specified quantity ratio. The sausages settling is performed during 24 hours at a temperature of 4-8°C and relative air humidity equal to 92-95%. Smoking is performed during 7 days with gradual reduction of temperature from 24°C to 15°C and relative air humidity equal to 90% - 80% without air flow. During the first 3-5 days the linked sausage is dried at a temperature of 13±2°C and relative air humidity equal to 82±3%. Further drying is performed at a temperature of 11±2°C and relative air humidity equal to 77±3% till the standard moisture content is reached.

EFFECT: inventions ensure reduced periods of ageing of raw smoked sausages with high organoleptic, functional-and-technological, structural-and-mechanical and colour characteristics and extended storage life.

2 cl, 1 dwg