FIELD: meat processing industry.
SUBSTANCE: invention relates to meat-processing industry and may be used for production of whole-piece smoked-baked products of high-quality marbled beef. Method provides for dry aging of beef in semi-carcasses or quarters for 21 days at temperature 0–4 °C and relative humidity of 74–76 %, extraction of raw material in one piece from the breast, cleaning from surface fat, raw materials rubbing with a mixture of sea salt and pepper, smoking and baking at a constant temperature of 95–98 °C in an open chamber for 12 hours, cooling in air.
EFFECT: enabling enhancement of nutritive value of the ready product, improvement of its structural-and-mechanical and organoleptic indices, and reduction of the technological process duration.
1 cl, 1 ex
