Fecha de publicación: -- Fuente: WIPO "meat" A method of making air-and-sun dried and smoked sausage products includes preparing raw meat, chopping the raw material adding table salt and a sodium nitrite solution, filling the casings with the minced meat, shrinking, smoking and drying. At the chopping stage the composition of the minced meat is supplemented with a composite additive for the air-and-sun dried and smoked sausages comprising, mass %:
ground red pepper
2.1-2.5
essential oils mixture
0.21-0.24
glucose
23.5-26.7
ascorbic acid
3.5-4.0
glucono-delta-lactone
47.1-53.3
sodium glutamate
11.8-13.3
bacterial preparation comprising lactic acid microorganisms and a denitrifying micrococcus
5.9-6.7,
in an amount of 0.8% from the weight of the raw meat material. The processes of shrinking, smoking and drying is carried out in a climate chamber within a temperature range from +22±2 °С to +11±2 °С, relative humidity from 92±3% to 77±3% and an air velocity from 0.2 to 0.05 m/s. Optimally chosen temperature and moisture parameters of the ripening process ensure the favourable conditions for accelerated development of lactic acid microbial flora of the bacterial preparation and allow directly affect lowering the acidity of the minced meat. Using the invention will allow to intensify the technological process of making the air-and-sun dried and smoked sausages from 30-40 to 18-20 day and to obtain the product having the resilient consistency, a saturated red colour, a distinct essential oils aroma and an air-and-sunshine drying aroma.