| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves trimming raw meat and separating from cooled or defrosted hog half carcasses pieces of back and loin muscles of 0.8-1.0 kg with surface lard 0.5-1.0 cm thick layer, and pieces of up to 2.5 kg from brisket-and-rib part with 20-25% flesh lump; preparing salt brine and injecting into raw meat by means of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C and injection of salt brine being carried out at least twice under pressure of from 1,5.105 Pa to 2,0.105 Pa; providing individual vacuum massaging of back and loin pieces, as well as pieces from brisket-and-rib part at rotational speed of massaging apparatus drum of 6-8 rev/min and vacuum extent of 80-85%, with back and loin pieces of meat being processed in vacuum massaging apparatus for 8-10 hours at alternating cycles including mechanical actions for 8-12 min and standing for 15-25 min, and pieces of brisket-and-rib meat being processed in vacuum massaging apparatus for 6-8 hours also in alternating cycles including 8-12 min mechanical actions and 5-6 min standing time; holding raw meat for maturation at temperature of 2-4 C for about 24 hours; imparting rectangular shape to matured brisket-and-rib part; cutting along larger side and interrupting cutting process at distance of 1.0-1.5 cm from end of said piece; opening said piece along cut, laying pieces of back and loin muscles onto opened brisket-and-rib piece and embracing laid back and loin pieces with edges of opened brisket-and-rib piece; fixing and wrapping in cellophane film for producing loaf; subjecting resultant loaf to thermal processing involving succession of slight drying, smoking, cooking and cooling processes. EFFECT: improved structural- mechanical and functional-processing properties of raw meat and, as a result, increased quality and biological value of finished product, and reduced production cost. 10 cl, 2 tbl, 4 ex |
