FIELD: food industry.
SUBSTANCE: invention relates to meat industry and may be used during dried-and-cured meat products manufacture. After animal slaughtering horse meat is separated from bones and milled into pieces thickness whereof is equal to 0.3-1.0 cm while the length is equal to 0.5-2.0 cm. The time between slaughtering and chopped mince preparation is no more than 6 hours. The first slight drying is performed after ground spices and garlic addition to the mince, at a temperature of 16-18°C during 24 hours. The second slight drying is performed after food film filling with mince at a temperature of 16-18°C during 48-72 hours. The method is implemented with no pressing and smoking processes and without artificial additives usage.
EFFECT: method requires no high manufacturing and energy expenditures and ensures manufacture of a meat product with sufficient storage life.
3 ex
