FIELD: meat industry, in particular, process for producing of uncooked smoked products from beef and pork using starter culture of microorganisms.
SUBSTANCE: method involves injecting raw meat material with brine in an amount of 7-10%; providing salting, ripening, molding and thermal processing. Injection solution contains sand sugar as hydrocarbon component and Lactobacillus bulgaricus and Staphylococcus camosus as starter cultures of microorganisms. Salting process is provided by rubbing with brine mixture containing edible salt and sodium nitrite in an amount of 3% by weight of raw meat material. Fermentation process is carried out at temperature of 30-35 C during 6-8 hours. During ripening process, raw material is additionally pressed.
EFFECT: intensified salting of raw meat material for producing of uncooked smoked meat products, and reduced production costs.
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