FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular, to production of casing-free sausages based on hydrocolloid technology from seaweed extract, fibers and stabilizers. Method for production of casing-free raw-cured sausages is characterized by that meat raw material is minced, mixed with additives, maintained, sausages are formed, on the surface of which a film-forming compound is applied. Base of the film-forming composition used is a solution of sodium alginate and a calcium chloride solution. Sausages are dried at temperature of 12–14 °C, relative air humidity 75±5 % and air speed of 0.05–0.1 m/s with reduction of moisture content from 65–70 % to 22–41 %, and cooling is carried out to temperature of 10–12 °C in uniform air flow.
EFFECT: reduced duration of sausages drying, production of a product with high biological value and preventive properties, improved digestibility.
1 cl, 5 tbl
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