| 摘要 |
FIELD: meat industry, in particular, preparing of smoked semi-finished meat products. ^ SUBSTANCE: method involves defrosting raw material; cutting into pieces in accordance with range; placing meat pieces in rows into basket; dusting with salting mixture; placing in vats; pouring brine in the ratio 1:1 and holding at temperature of 4 C; after dripping of brine, performing smoking in thermal units at temperature of 90-100 C using finely dispersed aerosol of smoke flavoring aromatizer "Liquid smoke" during 30-50 min until temperature within muscles thickness of meat product reaches value not in the excess of 60 C; cooling and freezing semi-finished product, with meat of various kinds of livestock and poultry being used as raw meat material; before processing with spices, introducing 1-2%-solution of collase enzyme into meat pieces in an amount of 1-1.5% by weight of product, followed by massaging. During smoking procedure, thermal unit is vacuumized within pressure range of 0.1-10 mm of mercury. ^ EFFECT: provision for storing of smoked semi-finished product in frozen state without introducing of stabilizers, and improved gustatory properties of ready product. ^ 5 cl, 6 ex |
