METHOD FOR OBTAINING WHOLE-MUSCULAR COOKED PRODUCT OF SERVICE CUTTING IN PACKAGE, IN PARTICULAR, BEEF, PORK HAM, ROLLED PORK AND BEEF AND COOKED BEEF (VERSIONS), HAM OF PORK (VERSIONS), ROLLED PORK AND BEEF (VERSIONS) OF SERVICE CUTTING IN PACKAGE, PRODUCED BY METHOD

摘要

FIELD: meat industry. SUBSTANCE: method involves separating raw meat from beef and/or hog half carcasses; preparing salt brine comprising edible salt, sodium nitrite, and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; introducing salt brine at least twice under pressure of 1,5.105-2,0.105 Pa; performing cyclic massaging in vacuum massaging apparatus for 6-16 hours at rotational speed of massaging apparatus drum of 4-8 rev/min, with temperature inside raw meat at the end of massaging process being about 6 C; providing mechanical action for 8-40 min and standing for 18-42 min in each cycle; holding raw meat outside massaging apparatus for maturation for 24-48 hours; molding; thermal processing by at least single-stage cooking with following single-stage cooling until temperature inside finished product is about 8 C; providing service cutting at temperature inside product not in the excess of 8 C into 0.7-10 mm thick slices on slicing machine equipped with disk cutter, which applies pressing force of 5-7 kg/sq. cm to product and has cutting rate of 30-50 cycles/min; laying slices in rows or in figured arrangement; packing slices in polymeric film, such as thermally formable film, or in polymeric bags; heat sealing packages. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, as a result, increased quality and biological value of finished product, reduced production cost. 68 cl, 16 ex