METHOD FOR PRODUCTION OF DELICACY WHOLE MUSCLE BAKED PRODUCTS Russian patent published in 2017 - IPC A23L13/00 A23L13/70 

FIELD: food industry.

SUBSTANCE: method involves preparation of meat for processing by cutting of meat pieces from beef and/or pork sides and with the help of injection brine, further curing by wet method with pumping of brine in the amount of maximum 10% of meat raw material weight, processing in a tumbler at 20 rpm for 60 minutes with further heat treatment in baking mode at a temperature of 120-150°C during 3-5 hours up to product internal temperature equal to 72°C, cooling of finished products down to the product internal temperature of maximum 0-8°C. The brine to be pumped contains electroactivated blood plasma with protein weight fraction of 6%, common edible salt, sugar, Biofos 90, carraginane GPI, sodium nitrate, sodium erythorbate, water. Finished products are packed and laid in containers.

EFFECT: improved structural-mechanical and functional-technological properties of meat raw materials, improved quality and biological value of finished product at simultaneous growth of output, profitability and manufacturability with reduced time for raw material curing.

2 dwg, 3 ex