FIELD: food industry.
SUBSTANCE: proposed is a method for producing dry sausage, involving the preparation of minced meat with the introduction of a biologically active additive thereto, shaping the product followed by settling, conducting heat treatment, and drying. Momordica extract is introduced to the minced meat as a biologically active flavouring additive, in the form of an aqueous brew or a 40% water-alcohol infusion of momordica leaves and stems in fresh, dried, or frozen form.
EFFECT: preservation of a complex of biologically active substances in the finished product, simplification of production, and improvement in the organoleptic properties of the product.
1 cl, 2 tbl, 2 ex
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