FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular, to raw smoked sausage production. The method envisages beef and pork cutting, milling in a mincer with 2-3 mm mesh outlet holes diameter, mince preparation by way of chopping in a cutting mode till homogeneous distribution, stirring and production of mince with usage of culinary food salt, sodium nitrite, spices, kitchen herbs, cognac and "BACTOFERM" starter culture with addition of milled speck and chopping in a cutting mode till homogeneous distribution of speck pieces and mince production, moulding, thermal treatment including sausage links settling, smoking, drying and packaging. The base raw materials are represented by prime beef and combined speck in the form of pieces sized no more than 3 mm and having enhanced biological value with a preset quantity of useful micronutrients. For raw smoked sausages preparation one takes the components at a specified quantity ratio.
EFFECT: invention ensures enhancement of biological value of raw smoked sausage balanced in terms of nutritious properties and having high organoleptic indices.
4 cl, 3 ex
