FIELD: food industry.
SUBSTANCE: one performs half-carcasses butchering into joints, collecting brisket-and-rib part of the pork carcass with ribs (brisket). One preliminary prepares syringing brine into the composition whereof one introduces a pectin extract of citron melon, water, culinary food salt, sugar and sodium nitrite. Meat raw material is syringed with the brine in an amount of no more than 15% of the meat raw material weight. The syringed joints are put into the vessel, poured with the salting brine containing water, food salt, sugar and sodium nitrite in an amount of 40-50% of the raw material weight. The meat raw material is maintained at a temperature of 2-4°C during 24 hours for ageing with subsequent washing in warm water. The meat semi-products thermal treatment is performed in a "smoking-baking" mode at a temperature of 85-95°C during 6-7 hours; the ready brisket is cooled till the temperature in the bulk is no higher than 0-8°C, packaged and put into the container.
EFFECT: obtainment of pork brisket ready for consumption, with improved organoleptic indices and increased content of pectins allowing to increase antioxidant, anticancer, immunomodulatory and detoxicant properties of the organism as well as accelerate the process of meat raw material ageing and increase the ready product yield.
2 tbl, 3 ex
