| 摘要 |
FIELD: meat industry. SUBSTANCE: according to first version, method involves preparing raw meat of manually trimmed beef comprising connective and fatty tissue in an amount required by receipt and raw beef mass with the same amount of connective and fatty tissue, with beef meat mass being produced from manually trimmed cooled beef containing no more than 20 wt% of connective and fatty tissue; mechanically trimming meat mass by grinding in grinder having discharge grid with openings of 16-20 mm diameter; using meat mass in an amount of 10-52% by weight of raw beef meat in farce; grinding beef and mixing with prepared raw meat mass for obtaining meat farce. According to second version, method involves preparing raw meat of manually trimmed pork, beef comprising connective and fatty tissue in an amount required by receipt, and beef meat mass with the same amount of connective and fatty tissue, said beef meat mass being produced from manually trimmed cooled beef containing no more than 20 wt% of connective and fatty tissue; mechanically trimming meat mass by grinding in grinder having discharge grid with openings of 16-25 mm diameter; pressing through perforated surface having 2-3 mm sized openings, meat mass being used in an amount of 10-55% by weight of raw meat of beef in farce; grinding beef and pork and mixing with meat mass for obtaining meat farce. Method allows production costs to be reduced by using lower grade meat along with higher grade meat and obtaining high-quality farce due to optimized processing operations and modes. EFFECT: improved organoleptical and consumer properties of finished product. 25 cl, 5 ex |
