| 摘要 |
The innovation relates to the field of the meat industry, specifically - the production of smoked sausages. In this method, consisting of the preparation and salting of the raw material, the preparation of the sausage mass from a mixture of meat, salt and spices, the filling of the sausage mass into skin, compressing, smoking and curing, then at the time of preparing the sausage mass lactic acid pure culture is added in amounts of 0.5 - 3 kg per 100 kg mass of sausage. The addition of the lactic acid pure culture provides expediency of all basic operations of the production of smoked sausage - compressing is done in 15 - 48 hours time at a temperature of 10 - 20 degrees C, after compressing the sausage is smoked for 8 - 24 hours (sprinkled with water several times at a temperature of 30 - 45 degrees C), but the curing (drying) process goes on for 2 - 7 days.
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