Intensification of technology for raw-smoked sausages
Accelerated technology of raw-smoked sausages, differing from existing technologies by the fact, that the drying process of not whole loaves, but slices cut 2 mm thick takes place, was developed. In this case duration of the production cycle is reduced from 30-34 days to 12.5-13.5 days. Industrial testing showed that raw-smoked sausages, manufactured according to the proposed technology and packaged in vacuum, do not differ by organoleptic properties from the products made on the existing technology.