| 摘要 |
FIELD: meat industry, in particular, method for salting of meat in the process of manufacture of meat products, such as sausages or products from whole muscular raw material. ^ SUBSTANCE: method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased. ^ EFFECT: reduced content of flavor additives, decreased salting time, provision for keeping of traditional taste and appearance and improved quality of ready product. ^ 7 cl, 2 tbl, 3 ex |
