FIELD: meat processing industry, in particular production of dry smocked products.
SUBSTANCE: meat is sliced to produce rasher of 0.5-10 cm in diameter, layered into pickling container together with pickling mixture, premolded and pickled for 1-5 days. Said pickling mixture contains table salt, garlic, milled red and black pepper bay leaf, four mean onions per 1 kg of meat. After pickling remainder meat rashers are placed in one layer on meshy pallet with distance of 2-5 mm between thereof and held in vacuum chamber. Then meat is smocked with smoke wherein 200 g of sugar per 1 kg of wood scabs is added and dried, finish product is formed and pre-packed. Technological conditions are selected according to desired kind of target product.
EFFECT: accelerated method for production of meat foodstuff with improved quality.
4 cl, 2 ex
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