FIELD: food industry.
SUBSTANCE: method includes allocating meat raw material with a layer of fat not thicker than 2.0 cm from the hip part of chilled or frozen half-carcasses, salting the meat raw material by means of syringing with salting brine consisting of a mixture of table food salt, dried garlic and red pepper, massaging and baking. The meat raw material after massaging is syringed with a synbiotic by means of a multi-needle syringe in an amount of 4.5% of the raw material weight, with the subsequent holding for 1.5 hours. The synbiotic is represented by a combination of the prebiotic inulin and the probiotic Bifidobacterium at the ratio of 1:2, with the addition of milk at the ratio of synbiotic: milk 2:3.
EFFECT: obtaining cold baked pork with improved structural-mechanical and functional-technological properties.
2 cl, 4 tbl, 2 ex
