FIELD: meat industry.
SUBSTANCE: invention relates to meat industry, in particular, to semi-smoked sausages production. Method envisages usage of chicken fillet, manual and mechanical poultry meat, protein-and-fat emulsion, protein granules, dry milk, starch, yeast extract, sodium citrate, black pepper, nutmeg, sugar, garlic, "Saftex meat" food additives and "Subfet". One has selected quantitative ratio of ingredients.
EFFECT: invention ensures production of semi-smoked sausages without using edible salt with high organoleptic characteristics, which are stable during refrigerated storage.
1 cl, 4 tbl
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