RU2366304C2 - Raw smoked sausages production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry, in particular to production of functional meat products. Method provides for production of mince out of meat material, adding of water-spirit or syrup composition infusion of vegetable material or mixture of vegetable material with sea hydrobionts as well as bacterial agent PBK-BR in quantity 0.02-0.03 wt %, amino acids mixture in quantity 0.10-0.18 wt %, zosterin in quantity 0.005-0.02 wt % and spices as taste-flavor additive. Technological modes of subsidence, thermal treatment, drying and smoke processing processes are selected.

EFFECT: method provides for increased speed of biochemical maturing of meat raw material, pathogenic micro organisms development suppression, enrichment with functionally nutrient and biologically active substances which lets to obtain products of high quality with long storage time.

8 cl, 5 ex

Description

The invention relates to the meat industry, and in particular to a technology for the production of uncooked smoked sausages. Currently, in connection with the deterioration of the environmental situation, the increase in stressful effects on humans and other adverse factors, the problem of improving the quality, safety and therapeutic properties of meat products is of great importance. In this regard, in the preparation of meat products, preference is given to the use of substances of natural origin, affecting not only the functional and technological properties of raw materials, but also having high biological and physiological activity.

A known method for the production of smoked sausages [US Pat. RF №2095990, publ. November 20, 1997], involving the preparation of minced meat (beef, lean pork, shpig) with the introduction of a bacterial mixture consisting of lactic acid bacteria of the strains of Lactobacillus plantarum, Lactobacillus plantarum casei and the strain of denitrifying Micrococcus varians, in the amount of 0.035-0.05% by weight of minced meat, filling the shell with minced meat, a precipitate for 24 hours, which can be combined with smoking, heat treatment, including smoking at 20-24 ° С and drying at 11-18 ° С in various modes until the standard moisture content in the product is reached. The disadvantage of this method is the insufficiently high biological value of meat products, due to the quantitative content of essential amino acids and the degree of their balance, as well as low flavor qualities due to the lack of components that communicate the product with these properties.

A known method of cooking raw smoked sausages [US Pat. RF №2168304, publ. 06/10/2001], providing for the crushing of ice cream raw materials, its chopping, the introduction of a multifunctional additive (premix), including essential oils and oleoresins of aromatic plants, polysaccharides, ascorbic acid and / or its salts, and / or erythorbic acid, and / or its salts, glucono-delta-lactone, and as an enhancer of taste and aroma, sodium glutamate and / or a mixture of sodium glutamate and inosinic acid, repeated cuttering, introduction of fatty raw materials, further cuttering to obtain minced meat with the necessary pattern and size s fatty raw materials, filling sheath extrusion, maturation, smoking and drying. The disadvantage of this method is the insufficiently high physiological usefulness and biological activity of the obtained raw smoked product, due to the fact that the synthetic premix used, which intensifies the maturation process of the raw smoked product and allows you to diversify its taste, does not contain functionally useful and biologically active substances.

A known method for the production of smoked sausages, described in US Pat. RF №2212158, publ. 09/20/2003, providing for the preparation of meat raw materials, the preparation of minced meat by chopping using table salt, sodium nitrite, aromatic mixture “Rodebreciner drug”, cognac or madeira and a bacterial preparation in the form of a starter culture “BACTOFERM ™ F-SC-111” , molding, heat treatment, including cake settling, smoking at 20-22 ° С in successive cycles in the “smoke-air mixture - air mixture” mode with a speed of smoke-air mixture up to 3 m / s, and air - up to 8 m / s, drying in progress ie 20-26 days. The use in the known method of starter cultures BACTOFERM, which are "fast cultures" with a fermentation temperature of 22-30 ° C and providing ripening of sausages and heat treatment in the specified temperature range, leads to the fact that at the stated temperature of 20-21 ° C, the ripening process is not fully, which leads to a deterioration in the organoleptic characteristics of the finished product (lack of pronounced taste and aroma inherent in raw smoked sausages). In addition, used in the known method gingerbread additives do not contribute to the enrichment of the finished product with functionally useful and biologically active substances.

Closest to the claimed is a method for the manufacture of smoked sausages [US Pat. RF №2246878, publ. 02/27/2005], including the preparation of minced meat with the addition of the Todikamp-Balsam flavoring additive, which is a composition of water-alcohol and honey infusions of walnuts with milk-wax ripeness with the addition of an aqueous-alcoholic extract of pollen and an aqueous solution of glycine , in an amount of 250 g per 100 kg of raw meat, heat treatment by smoking at 11-15 ° for 2-3 days and drying for 5-7 days at 11-15 ° C, air humidity 79-85 ° C, and then within 15-18 days at 8-12 ° C and humidity of 74-78%.

The use in the known method of only flavoring additives "Todicamp-balsam" in the claimed amounts does not provide sufficient acceleration of the natural ripening of smoked sausages, while their precipitation at 0 ° C for 3 days with the available number of necessary microorganisms is insufficient for the product to obtain the required organoleptic properties. To increase the shelf life of the finished product in the known method, an insufficient degree of suppression of pathogenic and putrefactive bacteria is compensated by introducing an increased amount of table salt into the minced meat as a preservative, which also affects the taste of the product. In addition, the flavoring additive used in the known method enriches the product with biologically active and other useful substances of only plant origin, as well as pollen. At the same time, flower pollen is practically not absorbed by the human body due to the characteristics of its cellular structure. To increase the assimilation of pollen, a special cryophysical fragmentation of its cell walls is necessary (under conditions of complete sealing and low humidity at - 170 ° C using a directed air stream).

The objective of the proposed method is to intensify the ripening of smoked sausages, increase their shelf life, improve organoleptic properties while increasing their physiological usefulness and biological activity by expanding the range of sources of biologically active and functionally useful substances.

The problem is solved by the method of manufacturing raw smoked sausages, which involves the preparation of minced meat from meat raw materials using a cutter with the addition of flavor additives, molding the product with subsequent sedimentation, heat treatment and drying, while, in contrast to the known method, they are introduced into the forcemeat as a flavoring additive water-alcohol or syrup composite infusion of plant material or a mixture of plant material with marine hydrobionts, the bacterial preparation PBC-BR is additionally introduced into the amount of 0.02-0.03 wt.%, a mixture of amino acids in an amount of 0.10-0.18 wt.%, zosterin in an amount of 0.05-0.020 wt.% and spices, the precipitate is carried out at 0-4 ° C in for 20-24 hours, heat treatment is carried out by holding the product at 22-26 ° C, relative humidity of 90-95%, its speed of 0.2-0.5 m / s during the day, followed by the supply of weak smoke for 4- 6 hours during the second day with a decrease in humidity to 85-90%, while on the third day they increase the flow of smoke with a decrease in temperature to 18-20 ° C, relative humidity of air to 80-83% and its speed to 0.05- 0.1 m / and continue the process until the total duration of smoke treatment is 8-12 hours, drying is carried out at 11-15 ° C, relative humidity 80-85%, its speed not less than 0.1 m / s, then at 12-16 ° C , relative humidity of 74-80% and its speed of 0.05-0.1 m / s with a total duration of 16-21 days.

Preferred when implementing the method is the use for the preparation of minced beef of the highest grade, vein pork nonfat, lump chicken meat (breast), pork brisket or spine shpig.

The problem is solved in the best way by introducing a mixture of amino acids of the following composition into the minced meat: L-leucine, L-isoleucine, L-valine, L-arginine, L-lysine, L-threonine, L-tryptophan, L-histidine, L-alanine, L-proline, L-serine, glycine.

In the particular case of the invention, water-alcohol balm "Russian Island" in the amount of 0.10-0.13 wt.% Is introduced into the forcemeat as a flavoring additive.

In another particular case of the invention, a semisweet “Antlers on honey” tincture is introduced into the forcemeat in the amount of 0.35-0.45 wt.%.

In another particular case of the invention, a syrup balm “Herbamarin fortifying” in the amount of 0.25-0.35 wt.% Is introduced into the forcemeat as a flavoring additive.

In another particular case of the invention, a syrup balm “Herbamarin cardio” in the amount of 0.20-0.30 wt.% Is introduced into the minced meat as a flavoring additive.

In yet another particular case of the invention, syrup balsam “Liver herbamarin” in the amount of 0.15-0.25 wt.% Is introduced into the forcemeat as a flavoring additive.

The method is as follows.

Stuffing is prepared in cutters designed to grind frozen meat. First, frozen meat raw materials are placed in the cutter (premium beef, low-fat pork, lumpy poultry meat), weighed in accordance with the recipe, and ground to the required minced grain. Then make per 100 kg of unsalted meat raw materials 2800-3100 g of table salt, 7-10 g of sodium nitrite, 150-300 g of granulated sugar, 140-150 g of black or white ground pepper, 40-50 g of cardamom or ground nutmeg as well as a water-alcohol or syrup infusion (in the form of a balm or tincture) of plant materials or a mixture of plant materials with marine hydrobionts, a mixture of amino acids produced by MSC Co Ltd (South Korea) as a food additive, and zosterin in the claimed amounts. Moreover, in the case of using one of the Herbamarin syrup balsams, the composition of which already includes zosterol, use the minimum amount of this drug from the claimed interval, taking into account its content in the Herbamarin. The resulting mixture is treated for several revolutions of the cutter bowl. Then make pre-restored bacterial preparation PBC-BR. Add frozen fatty meat raw materials (pork brisket, spine spine) and continue to cut until the desired size of pieces of fatty meat raw material is achieved.

The temperature of the prepared meat is maintained within the range of - 2 ° C (not higher).

The minced meat is served in a vacuum press and, after appropriate compaction and evacuation, is sent in special containers for molding by extrusion into the shell.

Ready-made sausage loaves after knitting or stapling are served for sediment, smoking and drying.

Sausages are subjected to precipitation for 20-24 hours at 0-4 ° C, relative humidity 85-90%, its speed 0.12-0.20 m / s. The end of the precipitation process is determined by the dried shell, tight-fitting sausage, when pressed, the minced meat is not pressed.

Smoking is carried out in smoking chambers or climatic chambers with automatic control and regulation of temperature, humidity and air and smoke air velocity for 3-4 days.

The first day, the sausage is kept at 22-26 ° C, relative humidity of 90-95%, its speed of 0.2-0.5 m / s. On the second day, weak smoke is supplied for 4-6 hours, the relative humidity is reduced to 85-90% while maintaining the same air velocity. On the third day, the smoke supply is increased and the further process is carried out at 18-20 ° C, relative humidity 80-83%, its speed 0.05-0.1 m / s. The total duration of the processing of sausage with smoke (within 3-4 days of smoking) is 8-12 hours.

After smoking, the sausage is dried in drying chambers at a temperature of 11-15 ° C, relative humidity of 80-85%, its speed of at least 0.1 m / s during the day. Further drying is carried out at 12-16 ° C, relative humidity of 74-80% and its speed of 0.05-0.1 m / s.

The total duration of the drying process is from 16 to 21 days (until the standard moisture content in the finished product is achieved).

In drying chambers with automatic temperature control, it is possible to carry out drying with a uniform decrease in temperature and relative humidity of the medium until the product storage parameters are reached.

The materiality of the proposed parameters of the technological scheme can be justified as follows.

At a precipitation temperature of the product below 0 ° C, conditions for chemical transformations of sodium nitrite associated with the stabilization of its color are not provided, and the thixotropic restoration of the coagulation structure of minced meat does not fully occur, which can lead to significant defects in the finished raw smoked product and a decrease in its quality.

When sediment is carried out at a temperature above 4 ° C, there is a likelihood of the development of most putrefactive microorganisms that cause spoilage of the product, a decrease in its quality and a reduction in shelf life.

In the proposed temperature range, precipitation is sharply suppressed and even the development of putrefactive microorganisms is stopped, and at the same time, selective and preferential development of those representatives of microflora that can positively affect the aroma and taste of the product, increase its quality and increase shelf life is ensured.

The selected precipitation time (20-24 h) is optimal. At a sedimentation time of less than 20 hours, biochemical processes associated with the restoration of coagulation, hydrogen, disulfide bonds of meat raw materials that have a significant effect on the change in the structural and mechanical characteristics of the product, which negatively affect its quality, do not have time to take place. Moreover, due to the fact that the use of the bacterial preparation PBK-BR allows one to intensify the necessary processes, an increase in the precipitation time of more than 24 hours is impractical, since it leads to an increase in the consumption of energy resources and occupied space.

Heat treatment of the product at temperatures below 22 ° C leads to an undesirable increase in process time. Exceeding the proposed temperature (26 ° C) can lead to protein denaturation and microbial spoilage of the product (unwanted microflora begins to develop more intensively as it approaches its optimum temperature of 36 ° C). In addition, an elevated heat treatment temperature leads to a defect called “quenching”. As a result, at elevated heat treatment temperatures, the organoleptic properties deteriorate, i.e. the quality of the product is reduced, and its shelf life is also reduced.

Exceeding the declared intervals of air humidity during heat treatment and drying leads to uneven distribution of the moisture gradient in the product, which negatively affects the quality of the finished product.

Drying at temperatures below the proposed leads to an irrational increase in time, drying at higher temperatures leads to the intensive development of undesirable microflora, as well as to overdrying the outer layer of sausage loaves, which reduces the shelf life of the product and affects its quality.

The proposed air velocities during heat treatment, including smoke treatment and drying, allow for the long-term preservation of moisture in the outer layer over the entire surface of sausage loafs, which is necessary to ensure its ductility. At higher speeds of air movement, a “hardening” defect may occur due to intensive evaporation of moisture and the formation of an upper dried layer, which can further lead to disruption of the diffusion process in the product and its deterioration; at lower speeds of air movement, the processing time is irrationally increased.

In addition, a too high air velocity during smoke supply leads to an uneven distribution of phenolic compounds in the mass of the product, giving the product a smoked taste.

When smoke is supplied during the proposed time, the product accumulates the required amount of smoke substances. With a decrease in the time of supplying smoke, the finished product acquires an insufficiently expressed taste and aroma of the smoked product, and with an increase in the time of its supply, an excessively expressed taste and aroma of smoking, overshadowing the bouquet of spices and spices, which is also a drawback and leads to a decrease in the organoleptic properties of the finished product.

Used at the initial stages of the technological process of the proposed method, a bacterial preparation of lactic organisms Lactobacillus plantarum, L. Casei, Micrococcus varians based on the psychrophilic halotolerant denitrifying strain of Paracoccus denitrificans (PBC-BR) inhibits the development of pathogenic (putrefactive) maturation and accelerates the maturation process and it accelerates the maturation process. The introduction of the bacterial preparation PBC-BR into the meat makes it possible to reduce the amount of table salt as a preservative while improving the safety of the finished product. When using it, higher tastes of raw smoked sausage and more saturated and bright shades of red color of the finished products are provided, and an increase in the amount of essential amino acids in the finished product is also observed.

Introduction to the composition of the minced meat complex of amino acids in the claimed amount allows you to increase the biological value of the resulting product by increasing the quantitative and optimization of the qualitative content of amino acids in the resulting product, as well as the degree of their balance. Part of the amino acids introduced into the composition of the forcemeat is indispensable: they are not able to be synthesized in the human body, but come only with food. Amino acids perform important functions in the metabolism of the human body and are the material for the formation of structural and protective tissues.

Zosterol is a unique pectin isolated from marine herbs of the Zosteraceae family with high adsorption properties of prolonged action. Unlike all known pectins, it has a relative resistance to the action of extracellular proteases. Zosterol exhibits antibiotic, immunomodulatory, antimutagenic, antitumor, antiulcer, antiallergenic effects, accelerates the excretion of incorporated nuclides from the body, and lowers blood cholesterol. Zosterol is an effective natural antidote; its introduction into food provides preventive health support, and also contributes to the treatment of a number of diseases of the cardiovascular system, intestinal tract, allergic disorders of various etiologies. Without affecting the taste of the finished product, it improves its functional properties.

Used in the proposed method as a flavoring additive, water-alcohol or syrup composite infusions (balms and tinctures) of plant materials, which is a rich set of healing wild herbs, roots, fruits or a mixture of this plant material with extracts and hydrolysates of marine aquatic organisms, with additives of other natural components, not only improve the taste of the resulting product, but also enrich it with a whole range of nutrients.

So, the Russky Ostrov balm contains an infusion of 30 herbs of the Ussuri taiga, blackcurrant, black chokeberry, rose hip, as well as lemon oil and honey.

Semi-sweet tincture of “Panta on honey” includes pantocrine obtained from the deer antlers, ginseng root extract, lemongrass seed, chamomile, as well as eleutherococcus extract and concentrated apple juice.

Herbamarin-type syrup balms are therapeutic and preventive drinks and contain a unique complex from the infusion of medicinal plants of the Ussuri taiga, including such well-known adaptogens as ginseng, Aralia Manchurian, Eleutherococcus, and additionally include hydrolysates of marine hydrobionts, which are a source of marine amino acids genesis, as well as preservatives, antioxidants, natural essential oils.

So, "Herbamarin cardio" is a source of flavonoids, organic acids, tannins. In addition to the infusion of medicinal plants of the Ussuri taiga, it contains hydrolysates of scallop, squid, salmon milk, crab, mussels and zosterol, obtained from zostera algae, honey with marine hydrobionts, preservative - potassium sorbate, antioxidant - ascorbic acid, taurine, natural oil .

"Herbamarin general strengthening" is a source of vitamin C, flavonoids, glycyrrhizic acid, tannins, and essential oils. In addition to the infusion of medicinal plants, it includes hydrolysates of mussels, squid, salmon milk; preservative - potassium sorbate, antioxidant - ascorbic acid, zosterin.

“Hepatic Herbamarin” is a source of natural flavonoids and essential oils. In addition to the infusion of a number of medicinal plants, it contains hydrolysates of scallop, squid, salmon milk, as well as zosterol, propolis, natural essential juniper oil, preservative and antioxidant (potassium sorbate and ascorbic acid).

So, due to its composition, used tinctures and balms help to improve the taste of raw smoked sausages, are an additional source of biologically active substances and adaptogens, other substances useful to the human body. In addition, the antioxidants contained in them, preservatives, essential oils, tannins, biologically active substances participate in the biochemical, microbiological and physico-chemical processes of ripening of smoked sausages and favorably affect their quality characteristics, ripening and shelf life.

Thus, the proposed technological scheme and the integrated use of the bacterial preparation PBC-BR, a mixture of amino acids, zosterin, as well as tinctures and balms of a composition on vegetable raw materials or on vegetable raw materials with the addition of marine hydrobionts provide for the production of raw smoked sausages with high taste qualities, with pronounced flavor a bouquet of high biological value and physiological usefulness, while reducing the ripening time and increasing the shelf life annosti products, that is the technical result of the proposed method.

Examples of specific implementation of the method

Prepare all the ingredients used. The bacterial preparation PBC-BR is preliminarily restored by dissolving one part of the preparation in 5 parts of water, cooled to 31-35 ° С boiled water, followed by exposure for 2 hours at 18-22 ° С in a pre-disinfected container. Before making the meat, raw meat and other ingredients are weighed in accordance with the recipe.

Frozen meat raw materials are put into the cutter and ground to the required size of minced meat. Salt, sodium nitrite, spices, balm or tincture of your choice, a mixture of amino acids produced by the South Korean company MSC Co Ltd (product code DEIQI9020A62) in the form of a powder, zosterin (powder) are introduced into the minced meat and processed for several turns of the bowl. Then, the reconstituted bacterial preparation PBC-BR, frozen fatty raw materials are introduced, and pieces of fatty raw materials are cutted to the required size.

Next, the resulting minced meat is processed in accordance with the process parameters selected in the claimed intervals.

Example 1

Cervelat "Olympic"

For the manufacture of cervelat "Olympic" use the following meat raw materials, wt.%:

premium beef 40 low-fat veined pork thirty spine spinal thirty.

The remaining ingredients, in wt.% In relation to raw meat:

food salt 3.0 sodium nitrite 0.01 granulated sugar 0.2 ground black pepper 0.15 cardamom 0.05 bacterial preparation PBC-BR 0,03 amino acid mixture 0.15 "Herbamarin fortifying" 0.3 zosterin 0.005.

Precipitation is carried out for 24 hours, exposure at 26 ° C, relative humidity of 90%, its speed of 0.5 m / s during the day. On the second day, humidity is reduced to 85% and weak smoke is supplied for 6 hours. On the third day, at 20 ° C, relative humidity of 83% and its speed of 0.1 m / s increase the flow of smoke. The total duration of smoke treatment is 12 hours. Drying is carried out at 15 ° C, relative humidity of 85%, its speed of 0.1 m / s, then at 16 ° C, relative humidity of 80% and its speed of 0.1 m / with a total duration of 21 days.

The moisture content of the finished product is 70%.

Example 2

Cervelat Sidimi

For the manufacture of cervelat "Sidimi" use the following meat raw materials, wt.%:

premium beef 40 low-fat veined pork twenty spine spinal 25 lump chicken meat (breast) fifteen.

The remaining ingredients, in wt.% In relation to raw meat:

food salt 2,8 sodium nitrite 0.007 granulated sugar 0.3 ground black pepper 0.14 cardamom 0.04 bacterial preparation PBC-BR 0,025 amino acid mixture 0.10 semisweet tincture "Antlers on honey" 0.4 zosterin 0.015.

The precipitation is carried out for 20 hours, exposure at 22 ° C, relative humidity 95%, its speed 0.2 m / s during the day. On the second day, humidity is reduced to 90% and weak smoke is supplied for 4 hours. On the third day, the smoke supply is increased at 18 ° C, relative humidity of 80% and its speed of 0.05 m / s. The total duration of smoke treatment is 8 hours. Drying is carried out at 11 ° C, relative humidity 80%, its speed 0.12 m / s, then at 12 ° C, relative humidity 74% and its speed 0.05 m / with a total duration of 16 days.

The moisture content of the finished product is 70%.

Example 3

Raw smoked sausage "Marble"

For the manufacture of raw smoked sausage "Marble" use the following meat raw materials, wt.%:

low-fat veined pork thirty lump chicken meat (breast) 40 pork brisket or spine spine thirty.

The remaining ingredients, in wt.% In relation to raw meat:

food salt 3,1 sodium nitrite 0.01 granulated sugar 0.2 ground white pepper 0.15 nutmeg 0.05 bacterial preparation PBC-BR 0,03 amino acid mixture 0.12 "Herbamarin Cardio" 0.25 zosterin 0.005.

Precipitation is carried out for 22 hours, exposure at 22 ° C, relative humidity 95%, its speed 0.5 m / s during the day. On the second day, humidity is reduced to 85% and weak smoke is fed for 5 hours. On the third day, the smoke supply is increased at 18 ° C, relative humidity of 80% and its speed of 0.1 m / s. The total duration of smoke treatment is 10 hours. Drying is carried out at 13 ° C, relative humidity 82%, its speed 0.1 m / s, then at 14 ° C, relative humidity 75% and its speed 0.05 m / with a total duration of 18 days.

The moisture content of the finished product is 73%.

Example 4

Cervelat "Bohemia"

For the manufacture of cervelat "Bohemia" use the following meat raw materials, wt.%:

premium beef fifty lump chicken meat (breast) 25 spine spinal 25.

The remaining ingredients, in wt.% In relation to raw meat:

food salt 3.0 sodium nitrite 0.01 granulated sugar 0.2 ground white pepper 0.15 nutmeg 0.04 bacterial preparation PBC-BR 0.02 amino acid mixture 0.14 balm "Russian island" 0.12 zosterin 0.02.

Further product processing is carried out in accordance with example 2 with a total drying time of 20 days. The moisture content of the finished product is 71%.

Example 5

Cervelat "Ussuri"

For the manufacture of cervelat "Ussuri" use the following meat raw materials, wt.%:

Chicken meat (breast) fifty Pork brisket fifty.

The remaining ingredients, in wt.% In relation to raw meat:

Edible salt 2.9 Sodium nitrite 0.0075 Granulated sugar 0.15 Ground white pepper 0.14 Nutmeg 0.05 Bacterial preparation PBC-BR 0,03 Amino Acid Blend 0.18 “Hepatic Herbamarin” 0.2 zosterin 0.005.

Further processing of the product is carried out in accordance with example 3 with a weak smoke supply for 4 hours, a smoking time of 8 hours and a total drying time of 17 days.

The moisture content of the finished product is 71%.

Claims (8)

1. A method of manufacturing uncooked smoked sausages, involving the preparation of minced meat from meat raw materials using a cutter with the addition of a flavoring additive, forming the product with subsequent sedimentation, heat treatment and drying, characterized in that water-alcohol or syrup composite infusion of vegetable is introduced into the forcemeat. raw materials or mixtures of plant materials and marine aquatic organisms, the bacterial preparation PBC-BR is additionally introduced in an amount of 0.02-0.03 wt.%, a mixture of amino acids in an amount of 0, 10-0.18 wt.%, Zosterol in an amount of 0.005-0.020 wt.% And spices, the precipitate is carried out at 0-4 ° C for 20-24 hours, heat treatment is carried out by holding the product at 22-26 ° C, relative humidity air 90-95%, its speed of 0.2-0.5 m / s during the day, followed by the supply of weak smoke for 4-6 hours during the second day with a decrease in humidity to 85-90%, while on the third day increase the flow of smoke when the temperature drops to 18-20 ° C, relative humidity to 80-83% and its speed to 0.05-0.1 m / s and continue the process until the overall smoke treatment for 8-12 hours, drying is carried out at 11-15 ° C, relative humidity 80-85%, its speed not less than 0.1 m / s, then at 12-16 ° C, relative humidity 74- 80% and its speed of 0.05-0.1 m / s with a total duration of 16-21 days. 2. The method according to claim 1, characterized in that for the preparation of minced meat, beef of the highest grade is used, non-fat veined pork, lump chicken meat (breast), pork brisket or spine shpig. 3. The method according to claim 1, characterized in that a mixture of amino acids is used, including L-leucine, L-isoleucine, L-valine, L-arginine, L-lysine, L-threonine, L-tryptophan, L-histidine, L -alanine, L-proline, L-serine, glycine. 4. The method according to claim 1, characterized in that as a flavoring additive, minced water-alcohol balm "Russian Island" is introduced in the amount of 0.10-0.13 wt.%. 5. The method according to claim 1, characterized in that as a flavoring additive, tincture of semisweet “Antlers on honey” is introduced into the forcemeat in an amount of 0.35-0.45 wt.%. 6. The method according to claim 1, characterized in that, as a flavoring additive, the syrup balm “Herbamarin restorative” in the amount of 0.25-0.35 wt.% Is introduced into the minced meat. 7. The method according to claim 1, characterized in that the syrup balm “Herbamarin cardio” in the amount of 0.20-0.30 wt.% Is introduced into the forcemeat as a flavoring additive. 8. The method according to claim 1, characterized in that, as a flavoring additive, minced syrup “Herbamarin hepatic” in the amount of 0.15-0.25 wt.% Is introduced into the minced meat.