METHOD FOR PREPARATION OF SMOKED-AND-COOKED PRODUCT "MUGUDAYSKAYA FOAL MEAT" Russian patent published in 2015 - IPC A23L1/31 

FIELD: food industry.

SUBSTANCE: method envisages meat raw stock preparation by way of isolation of the breast-and-round juncture that is injected with brine and maintained for 3-4 days at a temperature of 2-4°C, removed from the brine and soaked in water with temperature not in excess of 20°C during 2-3 h, then washed with 20-30°C water and laid in a single layer on a rack for 1 h for water to drain off. The link with the product is hung on the hanging stand in the chamber with temperature equal to 4-5°C and maintained for 12-24 h and then hung on a frame and rolled into the smoking chamber for primary smoking at a temperature of 80-100°C during 1-4 h. After smoking, the product is cooked with steam at a temperature of 80-85°C; total cooking duration is determined from the ratio of 55 min per 1 kg of the product weight; cooking is discontinued when the temperature inside the product bulk has reached 72°C. Then one performs secondary smoking at a temperature of 40-50°C during 10-24 h; then the product is cooled in the chamber at a temperature of 0-6°C until the temperature inside the product bulk is no more than 15°C.

EFFECT: enhancement of the ready product taste quality, food and biological value.