METHOD FOR PRODUCTION OF COOKED-AND-SMOKED SMALL SAUSAGES OF LONG STORAGE LIFE AT ELEVATED TEMPERATURES Russian patent published in 2014 - IPC A22C11/00 A23L3/02 

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials defrosting, deboning, trimming, milling, salting, spices, garlic and casings preparation, mince preparation, small sausages moulding, settling, slight drying, frying, cooking, smoking, drying and packaging under vacuum. The small sausages are moulded into gas- and moisture-permeable casings with a diameter equal to 18-24 mm. After thermal treatment and packaging under vacuum one performs pasteurisation in water at a temperature of 74-80°C till the temperature in the small sausage centre is equal to 70°C with subsequent maintenance during 8-12 minutes at water temperature equal to 74-80°C with vacuum package preservation after pasteurisation, with subsequent cooling to a temperature equal to 0-20°C. Pasteurisation and maintenance of small sausages packaged under vacuum are performed with a steam-and-air mixture usage at a temperature of 74-80°C.

EFFECT: product storage life increase up to 30 days during storage at a temperature no higher than 20°C with preservation of quality characteristics and safety indices.

2 cl, 1 tbl, 4 ex