METHOD FOR WHOLE MUSCLE MEAT PRODUCTS SALTING Russian patent published in 2020 - IPC A23B4/15 A23L13/70 

FIELD: meat industry.

SUBSTANCE: invention is related to meat industry and can be used for production of meat products from whole muscle raw materials. Method involves preparation of raw material by extraction of whole pieces of meat, preparation of salting brine using nitrite salt, addition of recipe ingredients, activation of brine by its flow treatment in ultrasonic cavitation reactor creating ultrasonic field with capacity for liquid medium up to 12–15 W/cm². Prepared meat pieces are prepared by brine prepared meat pieces, after that raw material is held in salting brine for 2–3 hours with further massage in vacuum-massager for 3 hours at rate of rotation of drum of vacuum-massager 6–8 rpm by cycles, alternating rotation and rest, wherein mechanical exposure is carried out for 12–15 minutes and rest for 25–30 minutes in each cycle. Massaged raw meat material is unloaded from the vacuum massager and held in salting brine for 3 to 6 hours and then delivered for heat treatment into a thermal chamber. Nitritic salt in amount of 3.0–3.5 kg is used per 100 l of salting brine, recipe ingredients – 5.0–6.0 kg and the rest – water.

EFFECT: higher quality and biological value of the ready product due to improved structural-mechanical and functional-technological properties of meat raw materials.

1 cl, 3 tbl, 1 ex