FIELD: food industry.
SUBSTANCE: invention relates to meat-processing industry, in particular, to production of sausages with a bacterial preparation usage as well as to a sausage produced by the said method. The method involves pork skin blanching, cooling with subsequent freezing, frozen low-fat pork and beef mincing, the blanched pork skin milling in a cutter with addition of moisture as per the formula, the minced low-fat pork and beef, a phosphate, a bacterial preparation, back fat, a complex taste-and-flavour additive, starch and a salt loading into the cutter , the produced mass moulding into the casing and settling; then the product is subjected to intensive cooling till the fermentation process termination. The salt is represented by a nitrite salt or sodium nitrite and culinary salt. In the method one specially selects a combination of a phosphate and a bacterial preparation based on a mixture of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus cultures. The ingredients are selected at the specified quantity ratio.
EFFECT: method ensures high quality sausage products range extension, the product maturation process acceleration, high organoleptic indices stable during long storage.
14 cl, 3 ex
