FEATURES OF THE PRODUCTION OF CURED SAUSAGES

Abstract

The article highlights the benefits and advantages of cured sausages. The features of the technological process of production of cured sausages are considered. The formulations and production technology of dried sausages with a reduced fat content of increased biological value are described. The advantages of using a POLYSWED protective coating are listed. The use of new methods for the production of cured sausages with the use of vegetable additives makes it possible to improve the quality of the product. Considered possibilities of using spicy-aromatic mixtures The use of spicy-aromatic mixtures allows us to produce new high-quality products with original flavors. The article examines the issues of ensuring the production of safe and high-quality sausage products. The main factors influencing the quality indicators in the production of cured sausages are highlighted. Critical control points (CCTS) in the production of cured sausages have been identified. When analyzing the stages of production of cured sausages and identifying critical control points, 4 CCTS were identified, and methods for preventing and minimizing risks were proposed.