FIELD: food industry.
SUBSTANCE: invention is intended for usage in food industry for production of small-piece meat semi-products, preferably - shashlik. The method involves carcass deboning, meat trimming, sorting, injection with brine. The brine for injection contains the following ingredients (kg/100 kg of the initial meat raw material): industrially produced mixture for meat semi-products syringing - 0.75-0.85, culinary edible salt - 0.35-0.40, "Tingol-2" cucumaria extract - 0.50-1.00, water - 38.50-40.00. After syringing the meat raw material is massaged, maintained for ageing during 12-24 hours and milled. The milled raw material is mixed with taste-and-flavour food additives and maintained during 4-8 hours at a temperature of 0-4°C.
EFFECT: method ensures extension of storage life of the produced small-piece meat semi-products with simultaneous enhancement of their biological value and organoleptic indices improvement.
2 tbl, 3 ex
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