Fecha de publicación: -- Fuente: WIPO "meat" A method for making uncooked smoked sausage products of poultry meat includes preparing and mincing poultry meat and back fat, addition of a bacterial preparation to the mince, forming the mince into a casing and carrying out the processes of settling, smoking. The minced meat is supplemented with soybean hydrated protein in such a ratio: dehydrated surface-frozen poultry meat, surface-frozen back fat and soybean hydrated protein correspondingly 60:30:10. The process of fermentation of sausages using a bacterial preparation and gluco-delta–lactone is carried out after the smoking process. The term of making the dried sausage products is 15 days.