FIELD: biotechnology, meat industry.
SUBSTANCE: the present innovation deals with manufacturing beef products including: preparation of raw material, preparation of brine supplemented with enzymatic preparation, syringing, massing or keeping in brine, forming, boiling, smoking and cooling. As enzymatic preparation one should apply enzymatic preparation of Serratia proteamaculans-94 strain and bacterial preparation PB-MP, moreover, preparations should be supplemented into the brine in rehydrated form at 1:4 ratio, correspondingly. The innovation enables to rationally use meat raw material, widen the assortment of produced meat products of improved palatability, simplify production process and increase economic efficiency.
EFFECT: higher efficiency of manufacturing.
2 ex, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF COOKED-AND-SMOKED BEEF PRODUCT | 2011 |
|
RU2473247C1 |
| METHOD FOR PRODUCING OF MEAT SNAKE | 2005 |
|
RU2300899C1 |
| METHOD FOR PRODUCTION OF SMOKED-BAKED BEEF BREAST | 2020 |
|
RU2735424C1 |
| METHOD FOR PREPARING SALTED AND COOKED PRODUCT FROM BEEF | 1999 |
|
RU2147204C1 |
| METHOD OF PRODUCING SOLID MUSCULAR RAW SMOKED MEAT FOODS | 2000 |
|
RU2171064C1 |
| METHOD FOR PRODUCING OF SMOKED-COOKED BEEF PRODUCTS | 2002 |
|
RU2222226C2 |
| METHOD FOR PRODUCTION OF RAW SMOKED MARAL MEAT GOODS | 2014 |
|
RU2552065C1 |
| SMOKED-COOKED AND DUSTED BEEF "KLINSKAYA" AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2207029C1 |
| SMOKED-COOKED SHOULDER "KLINSKAYA" OF DUSTED BEEF AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2208355C1 |
| SMOKED AND COOKED BEEF "KLINSKAYA" AND METHOD OF PRODUCING THE SAME | 2002 |
|
RU2211623C1 |
