| 摘要 |
The invention relates to the food industry, in particular to the production process for meat products and can be mainly used for producing dried smoked long stored meat products by means of an accelerated production process. The inventive method consists in preparing raw meat by deboning, trimming and cutting it into pieces weighing 0.1 to 0.3 kg, salting the such prepared raw meat using 3.0-3.8 kg of cooking salt per 100 kg of raw meat, stirring said meat and conditioning it at a temperature of 14-24 DEG C during 2-5 hours, preparing a stuffing-meat by chopping the meat conditioned in a brine solution and in stirring said meat, adding powdered spices, garlic and calcium nitrate. Said method also involves the following steps: a non compact and regular filling of a casing with the stuffing, shaping of the filled casing in the form of a strip of 0.3-1.2 cm thick, drying at a temperature of 10 to 35 DEG C during 4-7 hours, smoking at a temperature of 60-70 DEG C and a relative air humidity of 50-77 % during 2-8 hours and a redrying at a temperature of 10 to 35 DEG C during 4-7 hours. Only beef, or additionally pork, poultry meat, mutton, horse meat and rabbit meat or a combination thereof is used as raw meat. During the mixing of the prepared stuffing, grated hard cheese can be added thereto in a quantity equal to or less than 20 % of the mass of raw meat. The inventive method substantially reduces the time of the production process of a meat product, thereby reducing the production cost and energy consumption and increasing the storage period thereof at positive ambient temperatures. |
