MEAT PROCESSING METHOD USED IN SEMI-FINISHED MEAT PRODUCT MANUFACTURE Russian patent published in 2004 - IPC

FIELD: meat industry. SUBSTANCE: method involves slaughtering of livestock; boning of carcass; trimming and sorting, with boning, trimming and sorting being performed without damaging of muscular tissue bundles; preserving in marinade for 60-120 hours at temperature of from 0 to 8 C. Marinade comprises garlic, parsley, onion, parsnip, celery, lemon, black and fragrant pepper. Method further involves sterilizing product in half-open oven for 60-120 min at temperature of at least 150 C; grinding meat, fat, lard; cooling and compacting in deaeration chamber for 8-12 min with saturated lemon vapors; providing flame cleaning and hermetically sealing at temperature of at least 75 C. Method allows useful substances to be kept, said substances being natural preservatives. EFFECT: improved quality and stable, soft aroma of product.