FIELD: food industry.
SUBSTANCE: pieces of fat with skin weighing from 1.0 to 2 kg with the total weight of 50-60 kg are laid with the skin down to the bottom in oblong vessels, poured with water 1.5-2 centimeters above the skin thickness, brought to a boil and boiled for 5-7 minutes. The fat is taken out of the vessels, allowed to be cooled, and bristles are mechanically removed by "shaving" them with a sharp knife. Saline solution is prepared in terms of 20 kg of salt per 100 l of water. In the prepared saline solution of room temperature, the pieces of fat are laid, which are preliminarily cut with a knife to the skin in a criss-cross, pressed down with a load and held in the solution for 3 days. The pieces of fat are taken out of the solution, and the solution is allowed to drain, each piece is uniformly covered with pepper-garlic mixture of black ground pepper and fresh crushed garlic, and each piece is placed in a vacuum package.
EFFECT: preserving fat from spoilage, increasing the volume of salted fat production with a very simple technology with high taste qualities.
1 cl
