| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef, trimmed pork and side pork fat; salting and maturing raw meat; preparing farce by cutting matured meat with the use of sodium nitrite, wheat flour, garlic, spice and condiment; molding by filling pans with ready farce; providing thermal processing by baking; cooling and packing. Raw meat comprises first-grade and second-grade trimmed beef and meat mass produced by pressing during additional mechanical trimming of trimmed second-grade beef through perforated surface having openings of 2-3 mm diameter, with connective and fatty tissue content thereof corresponding to that of first-grade beef. Trimmed raw pork comprises 50-80 wt% of fatty tissue and up to 10 wt% of side pork fat having fat lump, and hydrated soya protein. Trimmed beef, soya protein and total amount of trimmed pork and side pork fat are used in the ratio of 1:(0.41- 0.53):(0.33-0.43). Meat mass is used in an amount of 5-55% by total weight of raw meat of trimmed beef. Method further involves preparing farce by first introducing into cutter of first and second grade trimmed beef salted with dry salt mixture, meat mass, half receipt amount of ice-water mixture, sodium nitrite solution, fresh or dry garlic, spice, condiment, and hydrated soya protein; cutting first in mixing mode, then in cutting mode for 4-6 min until farce temperature is 5-6 C; introducing into cutter trimmed pork, wheat flour and remaining part of ice-water mixture; continuing cutting in cutting mode at increased rotational speed of knives; vacuumizing bowl for 3-5 min; introducing into cutter side pork fat and edible salt in an amount of 2.45-2.55% by total weight of meat mass and side pork fat; continuing cutting process in cutting mode until obtaining fat pieces of required size and uniform distribution thereof in farce; providing three-staged baking: first stage including setting temperature of 93-96 C in thermal chamber and baking for 110-130 min, second stage including reducing temperature to 78-80 C and baking for 55-65 min, third stage including baking at temperature of 75-76 C until temperature in center of ready meat loaf is 70-72 C. EFFECT: increased biological value of finished product by balanced selection of raw meat. 13 cl, 2 ex |
