| 摘要 |
FIELD: meat industry. SUBSTANCE: method involves separating raw meat with 1.0-1.5 cm thick lard layer of coxofemoral part of cooled or frozen hog half carcasses; preparing salt brine with the use of edible salt; salting by injection of salt brine with the use of multiple needle injector, with temperature inside separated raw meat and temperature of salt brine at needle openings outlet ends being equal or differing by no more than 1 C within temperature range of 1-4 C; introducing salt brine into raw meat in an amount of 4.0-25.0% by weight of raw meat; after injection, applying to raw meat spice mixture comprising edible salt, fresh ground garlic and red cracked pepper; providing thermal processing in thermal chamber of raw meat placed with lard part up onto trays oiled with pork fat by heating through with hot air supplied at flow speed of 3-5 m/s and temperature of 115-125 C for 55-65 min; cooking at temperature of 74-76 C and air-steam mixture flow speed of 3-5 m/s until temperature inside ham reaches 64-66 C; providing double staged baking: first stage involves baking with hot air at temperature of 155-165 C in thermal chamber and hot air flow speed of 1-2 m/s until temperature inside ham reaches 69-71 C and second stage involves baking at temperature of 118-122 C in thermal chamber and the same hot air flow speed until temperature inside ham reaches 75-78 C; holding baked ham for 5-7 min with temperature inside ham being maintained at the same level; cooling ham in cooling chambers at temperature of 0-6 C until temperature inside ham reaches value not in the excess of 8 C; packaging. EFFECT: improved structural-mechanical and functional-processing properties and, accordingly, increased quality and biological value of finished product, and reduced production costs. 13 cl, 1 tbl |
