MODERN TECHNOLOGICAL FEATURES OF MAKING SAUSAGE PRODUCTS WITH SMOKING WITH WET SMOKE AT HIGH TEMPERATURES

Abstract

The features of the modern technological process of making smoked sausage products are studied. In industrial conditions was carried out the adjustment of optimum modes of heat treatment of raw smoked sausages with Smoking with wet smoke at high temperatures was carried out. Studies of quality and safety indicators of manufactured samples were conducted. On the basis of the conducted research, a standard technological instruction is being developed for the production of raw smoked sausage products according to the technical conditions.