SMOKED PRODUCT PREPARING METHOD

摘要

FIELD: meat industry. SUBSTANCE: method involves processing raw meat with salt brine comprising smoking preparation "Liquid smoke plus" to provide for combined salting and smoking processes; carrying out said process in cyclic processing conditions initially under high pressure of 400-600 MPa for 3 min with following processing at atmospheric pressure for 5 min, with cycle being repeated three times until complete readiness of product. EFFECT: intensified preparing of smoked product and provision for obtaining ecologically clean meat product. 5 tbl, 1 ex