FIELD: food production technology.
SUBSTANCE: method provides slaughter, deboning, meat trimming, sorting, cutting meat cross-the-gram to 30-40 gram pieces, thereafter mixing with addition of components required for conservation and packing. After slaughter the meat is quickly cooled down during 13-16 hours till the temperature 0-4°C and kept at this temperature within 2 days. Mixing of grinded meat with addition of components required for conservation goes on simultaneously with massing during 10-15 minutes. Packing is performed into plastic buckets with tight caps, thereafter the meat is conserved by marinating during 12-14 hours at the temperature from +2°C to +4°C.
EFFECT: simplification and decrease of duration of technological cycle, improvement of quality, increase of organoleptical and nutritious properties of meat semi-finished products.
2 ex
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