FIELD: food industry.
SUBSTANCE: invention relates to the meat industry, namely the production of semi-smoked sausages. Method involves cutting, dressing and lining of raw materials, grinding, salting at temperature of 2–4 °C for 12–24 hours, making minced meat in a mixer for 8–10 minutes, filling of shells and knitting of loaves, draft at temperature of 2–4°C for 24 hours and heat treatment of loaves, including roasting, cooking, smoking, cooling and drying. At the step of making minced meat, hydrated food additive is added from a mixture of wild plants of sainfoin and clover in a ratio of 1:1 in the amount of 5.0–5.0 % per 100 kg of basic raw material.
EFFECT: method provides an optimal composition of semi-smoked sausages according to the vitamin composition to meet the daily requirement of the human body for 12½–70 % when eating 100 grams of semi-smoked sausage with a food additive from a mixture of wild plant of clover and sainfoin.
1 cl, 3 tbl
