FIELD: meat industry. SUBSTANCE: method involves preparing raw meat in the form of 1.0-1.2 kg pieces; preliminarily solving edible salt and sand sugar in ice-water mixture for obtaining salt brine, with components being used in the following ratio, kg per 100 kg of salt brine: edible salt 19.0-21.0, sand sugar 0.9-1.1, ice-water mixture the balance; grinding garlic and onion and mixing with cracked pepper for obtaining spice-aromatic mixture; salting raw meat initially by injecting salt brine in an amount of 9-11% by weight of raw meat with the use of multiple needle injector, with temperature inside separated raw meat and temperature at outlet ends of injector needles being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; immediately after injection, rubbing raw meat with spice-aromatic mixture and placing into molds; cooking in two steps, with first step being carried out at temperature of 58-62 C and relative humidity of 98-99% for 58-62 min, and second step at temperature of 73-77 C and at the same relative humidity until temperature inside pork reaches 69-74 C; cooling in two steps, with first step involving cooling molds with pork by spraying with cold running water having temperature of 8-10 C until temperature inside pork is about 25 C; moving molds with pork into cooling chamber for further cooling in cold air flow at temperature of from 0 to 4 C until temperature inside pork is about 6 C. EFFECT: improved quality and increased biological value of finished product and reduced production cost. 12 cl, 2 ex
