FIELD: food industry.
SUBSTANCE: invention relates to meat and processing industry, in particular, to production of smoked and cooked venison product. Method envisages production of boneless meat raw material, brine preparation, meat raw material salting by means of syringing and maintenance in brine, grating salted raw material with pepper and minced garlic, its packing into a net or blue billet or wrapping in cellophane, product settling, thermal treatment combined with smoking and cooling. One uses venison pulp produced from sacral part of carcass including pelvis part of carcass cut from short fillet part at joint of sacral vertebra with iliac bone.
EFFECT: higher organoleptic properties of boiled and smoked venison product, longer storage life.
1 cl
| Title |
Year |
Author |
Number |
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