FIELD: meat industry.
SUBSTANCE: method for processing meat intended for roasting is proposed, in which, before heat treatment, the meat is smeared with a sauce of three components: a spicy-aromatic composition in the form of lemon juice, drinking water and humic acid, while humic, or fulvic, or hymatomelanic acid is used as humic acid, and the spice-aromatic composition is mixed with drinking water and humic acid in a ratio of 10:100:0.5 parts, respectively.
EFFECT: improved organoleptic characteristics of the finished product, making it possible to produce portioned semi-finished products from meat raw materials of increased rigidity, for example, the shoulder part of beef, increasing the yield of the finished product, reducing the time spent on preparing semi-finished products for heat treatment.
1 cl, 2 tbl, 9 ex
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