METHOD FOR MANUFACTURE OF RAW DRIED SAUSAGE KUMYKSKAYA

摘要

FIELD: food industry.SUBSTANCE: invention is related to meat industry and may be used during raw dried sausages manufacture. One performs beef deboning, trimming and milling in a mincer with 2.5-3.5 diameter holes and addition of beef and mutton fat into the mince and proceeds with stirring during 5-6 minutes; then dill and caraway seeds, black pepper, milled bulb onions are added; the mass is stirred during 4-5 minutes. Milk whey is added into the mince to quickly reduce pH value to 5.1-5.5.Prepared mince is stuffed into casings, sausage is pricked and settled. Drying is performed in two stages: the first stage is performed at a temperature of 11-15°C and relative air humidity equal to 82%; the second stage is performed at a temperature of 10-12°C and relative air humidity equal to 75%.EFFECT: invention reduces the technological production duration to 8 days, prolongs storage life without usage of chemical preserving agents and enhances quality of the ready product.