METHOD FOR PRODUCTION OF BOILED HAM IN CASING Russian patent published in 2016 - IPC A23L13/40 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely to production of boiled ham in casing. Pork meat with signs PSE in amount of 35.66-37.0 and second grade beef or grade with signs DFD in amount of 42.0-45.4 are separately cutted at first on the cutter to pieces with weight max. 50 g. Milled pork and beef are taken in amount of not less than 20% each and additionally minced with holes of diameter 9-12 mm, then raw material is cyclically massaged. During massage salt, sugar, sodium nitrite, milled black pepper, nutmeg and moisture in the form of flaked ice, are added with preliminarily prepared bacterial preparation Bio Carna Ferment SCI containing a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus in amount of 10⁷-10⁸ cl/cm³. Mince is stuffed into casing, settled and subjected to thermal treatment, which includes preliminary drying of product with subsequent roasting, boiling and cooling. Technological modes are properly selected.

EFFECT: reduced duration of technological process, obtaining ham high quality product with extended storage life, increased output of finished product.

1 cl, 1 dwg, 1 tbl, 3 ex