| 摘要 |
FIELD: food-processing industry, in particular, methods for producing of meat food from whole stag carcass. ^ SUBSTANCE: method involves providing three-staged thermal processing of meat in cooking apparatuses under excessive pressure, first stage including acting upon fresh-killed meat by impact pressure of (5-7)*105 Pa for 3-5 hours, second stage including relieving pressure and heating meat to temperature of 90°C, and third stage including increasing pressure to (5-7)*105 Pa and cooking at temperature of 130-150°C for 3-4 hours. Before charging of cooking apparatus with meat, whole carcass is cut transverse to muscle length into 6-8 cm long pieces. At second stage, salt, fat and water are added. ^ EFFECT: elimination of losses of valuable raw material, reduced processing time beginning from slaughtering to realization time, and improved quality of product. ^ 2 cl, 4 tbl, 4 ex |
