Optimisation of process and equipment for the production of cooked and smoked sausages

 УДК 637.521.3

Teplyashin E.S., Tikhonov S.L.

Ural State Agrarian University, Ekaterinburg, Russian Federation 

Abstract The production of cooked and smoked sausages is an important task in the meat industry. The quality and efficiency of these processes determine how much it costs to produce them and how safe, tasty and competitive they are. Smoked sausages are very popular, so they need to be carefully prepared from start to finish.

Keywords: Sausages, raw materials, optimisation, production, processing 

 

 

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