IMPROVEMENT OF BOILED SAUSAGE PRODUCTION TECHNOLOGIES

Abstract

The article discusses the improvement of technologies for the production of boiled sausages. The production technology of boiled sausages depends on many aspects that affect the quality of the final product. One of the main factors affecting the quality of boiled sausages is the quality of the raw materials used. The most promising areas of improvement of technologies for the production of boiled sausages are considered. Consumers are paying more and more attention to the composition of products, preferring natural ingredients. The forecast of the development of technologies for the production of boiled sausages is given. In the future, we can expect further development and introduction of new technologies in the production of boiled sausages. Trends in the development of technologies for the production of boiled sausages have been identified. In the future, we can expect the emergence of new types of sausage products using alternative protein sources. Sausage manufacturers are already successfully applying new technologies to improve the quality of their products and increase production efficiency. The improvement of boiled sausage production technologies requires an integrated approach, including improving the quality of raw materials, optimizing production processes, quality control and the introduction of modern technologies.