FIELD: meat industry. SUBSTANCE: method involves processing meat of sternocostal part of beef and pork skin with fat thickness not more 1 cm by brine and marinade. Then product is subjected to common massaging in a massager at duration of rotation stages equalling 30 min, and quiescent stages, equalling 20 min, and total quantity of rotations is 5-5.5 thou. revolutions. After it, method includes forming, facing inner surface of forms by pork skin, and sprinkling with spices. Heat treatment is conducted up to temperature of 76-78 C in the product center for 65-70 min per 1 kg of mass. Components for brine and marinade are taken in determined ratio. The meat product includes the following components: meat of sternocostal part of beef, pork skin with fat thickness not more 1 cm, common salt, sodium nitrite, granulated sugar or glucose, food phosphates, ascorbic acid, black pepper, Jamaica pepper, laurel and water at definite ratio of components. The invention gives the prepared product from whole meat increased assimilability, creation of lamination on cut, increased softness of consistency with simultaneous creation of such a density which excludes splitting of prepared breast at cutting. Improved in the product are a color range and its stability, and also tastiness and adhesiveness. EFFECT: prolonged storage life of product without microbial spoilage. 3 cl, 3 tbl, 5 ex
| Title |
Year |
Author |
Number |
| METHOD OF PRODUCING COOKED-AND-SMOKED SAUSAGE AND COOKED-AND-SMOKED SAUSAGE PREPARED ACCORDING TO SAID METHOD |
2000 |
- Lisitsyn A.B.
- Gutnik B.E.
- Malikova V.I.
- Shaboldina O.V.
|
RU2186507C2 |
| COOKED BEEF (VERSIONS), COOKED ROLLED BEEF AND METHOD FOR PRODUCING COOKED PRODUCT FROM BEEF, IN PARTICULAR, OF COOKED BEEF AND ROLLED BEEF |
2002 |
|
RU2208952C1 |
| METHOD FOR PRODUCING WHOLE-MUSCLE COOKED AND SLICED PACKAGED PRODUCT, IN PARTICULAR, BEEF, PORK HAM, PORK ROLL, BEEF ROLL, AND SLICED AND PACKAGED COOKED BEEF (VERSIONS), PORK HAM (VERSIONS), BEEF ROLL AND PORK ROLL (VERSIONS) PRODUCED BY SAME METHOD |
2002 |
|
RU2208351C1 |
| METHOD FOR OBTAINING WHOLE-MUSCULAR COOKED PRODUCT OF SERVICE CUTTING IN PACKAGE, IN PARTICULAR, BEEF, PORK HAM, ROLLED PORK AND BEEF AND COOKED BEEF (VERSIONS), HAM OF PORK (VERSIONS), ROLLED PORK AND BEEF (VERSIONS) OF SERVICE CUTTING IN PACKAGE, PRODUCED BY METHOD |
2002 |
|
RU2208955C1 |
| METHOD OF OBTAINING WHOLE-MUSCULAR SMOKED AND COOKED, PORTION CUT AND PACKAGED PRODUCT, IN PARTICULAR, BEEF, BEEF BRISKET, BEEF SHOULDER, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND PORTION CUT AND PACKAGED ROLLED PORK AND SMOKED AND COOKED BEEF, BEEF BRISKET, BEEF SHOULDER PRODUCED BY METHOD, PORTION CUT AND PACKAGED GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED MEAT OF PORK PRODUCED BY METHOD |
2002 |
|
RU2211620C1 |
| METHOD FOR PRODUCING WHOLE-MUSCULAR SMOKED AND COOKED PRODUCT OF SERVICE CUTTING IN PACKAGE, IN PARTICULAR, BEEF, BRISKET BEEF, SPADE BEEF, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED PORK, AND SMOKED AND COOKED BEEF, BRISKET BEEF, SPADE BEEF OF SERVICE CUTTING IN PACKAGE PRODUCED BY SAID METHOD, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED PORK OF SERVICE CUTTING IN PACKAGE PRODUCED BY SAID METHOD |
2002 |
|
RU2208973C1 |
| GENERAL-PURPOSE MULTIFUNCTIONAL FOOD ADDITIVE COMPOSITION FOR INJECTING INTO DELICACY WHOLE-MUSCULAR MEAT PRODUCTS OR BY-PRODUCTS |
2002 |
- Andreenkov V.A.
- Alekhina L.V.
- Sanatova I.V.
- Samchenko G.N.
- Alekseev Ju.N.
|
RU2208987C1 |
| BEEF SPICY HAM |
1995 |
- Ljubchenko V.I.
- Lisitsyn A.B.
- Gutnik B.E.
- Malikova V.I.
|
RU2080088C1 |
| MEAT PRODUCT (VERSIONS) AND METHOD OF PRODUCING THE SAME |
2000 |
- Lisitsyn A.B.
- Gutnik B.E.
- Anisimova I.G.
- Smirnov M.N.
- Ikach Mikhajlo
|
RU2208347C2 |
| METHOD OF PREPARING TEXTURIZER FOR PRODUCTION OF MEAT PRODUCTS AND TEXTURIZER PREPARED BY SAID METHOD |
2000 |
- Lisitsyn A.B.
- Gutnik B.E.
- Ljubchenko V.I.
- Malikova V.I.
- Shoboldina O.V.
|
RU2184465C2 |
