FIELD: food industry.
SUBSTANCE: method involves milling, salting during 120-180 minutes at temperature 16±2°C, drying carried out in two stages: 1 stage heat treatment is performed at 55±2°C during 85-100 min; 2 step at temperature 70±2°C for 9-12 minutes. Salting is performed in the presence of a preparation of starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus and introduced in an amount of 0.07% of the meat raw material weight.
EFFECT: production of meat products with high organoleptic indices, increase the ready product storage life, simplified process.
1 cl, 1 dwg, 6 tbl, 3 ex
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