FIELD: food industry.
SUBSTANCE: method involves preparation of meat for processing by cutting of meat pieces from beef and/or pork sides, their further curing by wet method with pumping of brine into muscular tissue in the amount of maximum 10% of meat raw material weight, laying of pumped pieces into a vessel and maturing in a curing chamber at a temperature of 0-4°C during 2-3 hours with further heat treatment in baking-smoking mode at a temperature of 85-95°C during 6-7 hours, cooling of finished products down to the product internal temperature of maximum 0-8°C. The brine composition contains solution of Protepsin with standard proteolitic activity of 100 units/g, butcher blood plasma, common edible salt and water.
EFFECT: invention improves structurally-mechanical and functional-technological properties of meat raw materials, thus improves quality and biological value of finished product at simultaneous growth of output, profitability and manufacturability with reduced time for raw material curing.
3 ex
