| 摘要 |
meat industry. SUBSTANCE: method involves stripping raw meat material and providing venation and separation of lipide fraction; cutting into pieces and tendering; salting pieces in pickle and massing; packing in multilayer shrinkable film under vacuum and subjecting to shrinkage in vessel; performing premolding; cooking and cooling of ready product. Prior to stripping process, raw meat material is exposed to ultraviolet radiation from source with wavelength of 3.10-7 m, frequency of 7,5.1015-7,5.1016 Hz and quantum energy of 4.1 eV for 80-120 min. Also, at massing stage prickle containing predetermined amounts of injection mixture Frutaron, carraginan, iodobromite and water is provided together with raw meat material. Raw meat material : prickle ratio is 2.51:1 - 3.5:1. Iodobromite is preferably introduced after mixing raw meat material with other components for 4-6 min and mixing is continued for another 30-40 min interval. Massing is performed in cyclic mode under vacuum, with massing procedure being alternated with rest state, for 4-6 hours. Massing period and rest state period are 20-30 min and 10-20 min, respectively. Such method allows microbial seeding of ready product to be reduced, iodine content in ready product to be increased and organoleptic properties to be improved. EFFECT: increased efficiency and improved quality of product. 3 cl, 2 tbl |
