METHOD OF MANUFACTURING SPECIALITY FROM FERMENTED MEAT Russian patent published in 1995 - IPC

FIELD: meat industry. SUBSTANCE: method involves salting raw material in the presence of enzyme preparation of edible pepsin, with second- grade beef, one-grade beef, first-grade horse meat, second- grade horse meat or one-grade horse meat, nonfat mutton being used as raw material; forming in hog skin, which is preliminarily cured for 60-72 hours in brine containing 0.10-0.12% of enzyme preparation of edible pepsin. Forming is effectuated by wrapping raw material in hog skin so that fat-containing layer is disposed at outer side. EFFECT: high quality of product. 2 cl, 1 tbl