METHOD FOR PRODUCING MEAT FOODS

摘要

The invention relates to the meat industry, in particular to methods for salting meat during meat foods manufacturing for example sausages or whole muscle products. The inventive method consists in preparing brine, activating said brine by a flow-through treatment in a tank cavitation reactor or by a batch treatment in an uncased cavitation reactor and in mixing the activated brine with a raw meat. The brine activation is carried out at a ratio between the maximum amplitude of acoustic wave pressure inside the reactor and a hydrostatic load therein ranging from 2 to 23.