METHOD OF SALTING MEAT PRODUCTS Russian patent published in 2003 - IPC

FIELD: meat industry, in particular, tumbler salting method. SUBSTANCE: method involves injecting multiple-component salt brine with following mechanical cyclic tumbling processing for 10-12 hours in 40-min active phase and 20-min rest phase mode, with active phase tumbling being performed during first 60 min tumbling at increased rotational speed of drum (12-16 rev/min) within the range set by manufacturer, tumbling for period of from 60 min to 180 min being performed at mean rotational speed of drum (10- 12 rev/min) and following tumbling salting (from 180 min) being performed at minimal rotational speed of tumbler (4- 6 rev/min). Each active phase of tumbling cycle (after resting period) is started with tumbler drum having rotational speed of 4-6 rev/min and operating for 1-2 min. Method allows quality of meat product to be improved due to changing processes of displacement of meat charge during different tumbling periods and formation of stagnation zones in drum to be avoided and, as a result, power consumption to be reduced. EFFECT: simplified method and increased quality of meat product salting process. 1 dwg, 2 ex