FIELD: food industry.
SUBSTANCE: method envisages ample sprinkling of semi-product with salt. Salting is carried out at an air temperature of 1-5 °C and 80-90 % relative humidity for at least three days. Salt residues are removed with running water. Semi-finished product is suspended for at least two days at air temperature 25-30 °C and at least two days at air temperature 3-6 °C. Drying of semi-finished product is performed with slow change of temperature from 3-6 °C to 15-17 °C and slow change of relative humidity from 80-90 % to 70-75 % for not less than forty days. Drying of semi-finished product is carried out at temperature of 8-10 °C and relative air humidity of 70-75 % for at least four months. All technological processes are accompanied by emission of acoustic waves in frequency range from 2×101 Hz to 5×104 Hz with intensity at distance of 1 m from radiator of not less than 250 W/m2.
EFFECT: invention ensures reduction of duration of technological processes.
1 cl, 9 dwg, 1 ex
