| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to methods for cooked pork products manufacture. The method envisages pork salting, thermal treatment and cooling. Thermal treatment is performed in two stages. At the first stage the product is cooked during 1-3 hours (20-25 minutes per 1 kg of weight) at the water temperature equal to 85-90°C in the moment of the product loading till the temperature in the bulk is equal to 55°C. At the second stage one performs maintenance at the temperature in the product bulk equal to 55°C and at the water temperature equal to 65-70°C during 6.5-19.5 h (130-135 minutes per 1 kg of weight).EFFECT: method ensures increase of the product yield and enhancement of its organoleptic characteristics, increase of biological value of the product due to reduction of destructive modifications of amino acids and vitamins and mineral substances losses reduction.1 tbl, 1 ex |
