METHOD FOR PREPARATION OF SMOKED AND COOKED PORK TONGUES Russian patent published in 2015 - IPC A23L1/312 A23B4/44 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and can be used for manufacturing delicatessen products of pork tongues. Prior to maintenance, the tongue is injected with brine in an amount of 30-35% of the tongue weight. After maintenance in brine, the tongue is sprinkled with a mixture of spices and, after drying up, is smoked with further cooking in one thermostat with further cooling. The brine for tongue injection and maintenance is prepared so that it contains Certin PF in an amount of 30-38 g/l, Certin OS in an amount of 3 g/l, a nitrite salt in an amount of 40 g/l; after injection, the tongue is maintained in brine during 12-24 h. Syringing is performed at the brine temperature equal to 0-4°C, with the number of punctures amounting to 14-16 and the punctures being 1.5-2 cm thick. The spicy sprinkling mixture is applied on the tongue at a ratio of 6-10 g per tongue. Smoking is performed at a temperature of 65-70°C during 10-15 min in two cycles with intermediate drying. After smoking, the tongue is cooked with hot steam at a temperature of 75-78°C until the temperature in the centre of the product is 72°C with further during for 2-3 minutes and cooling to 4-6°C. Smoking, drying and steam cooking are performed in one and the same KM Junior thermal chamber by Mauting.

EFFECT: ensuring tongue preparation process duration reduction and the product quality enhancement.

4 cl, 2 dwg, 7 tbl