METHOD OF PRODUCING SOLID MUSCULAR RAW SMOKED MEAT FOODS Russian patent published in 2001 - IPC

FIELD: meat industry. SUBSTANCE: method involves injecting brine into raw meat material. Brine contains pickling substances, bacterial preparation of lactic acid microorganisms and aqueous-alcoholic infusion with ethyl alcohol content of 35-45%, prepared from specific grasses or from composition thereof used in an amount of 0.15-0.5 wt% of raw material. Aqueous alcoholic infusions are basil or balsam-type bitter infusions. Upon injecting brine, raw material is subjected to cyclic massaging, rubbing with salting mixture, holding in pressed state till the moment free liquid releasing process has stopped, with following washing, slight drying, smoking and drying. EFFECT: improved organoleptical properties, increased yield and improved sanitary and hygienic safety of ready product. 3 cl, 1 tbl