FIELD: food industry.
SUBSTANCE: method involves syringing meat raw materials with brine containing a bacterial preparation, treatment in a vacuum massager, and heat treatment. As a bacterial preparation, a probiotic Bacillus subtilis of strain 534 is used in the amount of 0.5 kg per 100 l of water, the meat raw materials additionally after syringing are poured with salting brine, and the heat treatment is carried out at a temperature of 30-35°C in the cold smoking mode.
EFFECT: improving structural-mechanical and functional-technological properties of a meat product, improving quality and biological value, while improving the economy and processability of the production process.
4 tbl, 2 ex
