| 摘要 |
FIELD: food industry, meat industry. ^ SUBSTANCE: as the main raw material one should apply pork with the signs of PSE at the quantity of 65-70% and beef of sort II or sort I with the signs of DFD at the quantity of 13-19 weight%. Pork should be chopped, syringed with protein-fatty emulsion at the quantity of 15-20% against the weight of raw material for further massing during 60-120 min. In a cutter it is necessary to cut beef for 3 min at addition of flaked ice. The stuffing should be composed out of pork and beef in a mixer at simultaneous addition of spices as black pepper, nutmeg, paprika and zira. On finishing the syringing of the stuffing into the skin the product should be kept for 48-72 h at 0-4°C. Then comes thermoprocessing up to 70-72°C inside the product followed by cooling. The innovation enables to manufacture ham of high dietary and biological value, with improved physical-chemical and structurally-mechanical characteristics, at high organoleptic properties. ^ EFFECT: higher efficiency. ^ 1 dwg, 4 tbl |
