METHOD OF PRODUCING UNCOOKED SMOKED PORK PRODUCT, IN PARTICULAR, HAM, BREAST OF PORK, BONELESS BREAST, NECK, FILLET, FORESHANK, METHOD OF PRODUCING UNCOOKED SMOKED HAM, METHOD OF PRODUCING UNCOOKED SMOKED BREAST OF PORK, METHOD OF PRODUCING UNCOOKED SMOKED BONELESS BREAST, METHOD OF PRODUCING UNCOOKED SMOKED NECK, METHOD OF PRODUCING UNCOOKED SMOKED FILLET, METHOD OF PRODUCING UNCOOKED SMOKED FORESHANK

摘要

FIELD: meat industry. SUBSTANCE: method involves separating from hog half carcasses raw meat with pH value of about 5.8; providing dry salting of raw meat in vacuum massaging device with salt mixture comprising sodium nitrite, flavor additive and bacterial preparation by continuously mixing while rotating massaging device drum at rotational speed of 3-4 rev/min and not in the excess of 12 rev/min; massaging raw meat during cyclic rotation of drum and settling in each cycle with total cyclic massaging time within the range of 70-76 hours; holding in salt brine comprising sodium nitrite for about 8 days; pressing raw meat for about 74 hours and directing into thermal chamber for cyclic thermal processing including slight drying-smoking cycles, with air being used as working fluid for slight drying and smoke-air mixture with smoke concentration equal for all cycles or deviating by no more than plus and minus 10% being used as working fluid for smoking; upon termination of smoking process in each cycle, removing waste smoke-air mixture from thermal chamber and using fresh smoke-air mixture delivered from smoke generator. Number of cycles may be 4-8. Ratio of total smoking time and total slight drying time is 0.6-0.95. Upon termination of thermal processing, drying is carried out in drying chamber for 10-24 hours at temperature of 10-12 C, relative humidity of 70-75% and air flow speed of 0.1-0.2 m/s. EFFECT: improved quality of finished product by selecting optimized slight and final drying and smoking processes. 29 cl, 1 tbl