FIELD: food industry.
SUBSTANCE: following is proposed: a baked pork product made from whole muscle pork marinated in brine followed by baking, where pork neck pulp is used as whole muscle pork, with a mass ratio of pork neck pulp: brine equal to 100:21.75, and the said brine is prepared from the alkaline fraction of electrochemically activated water, table salt, edible phosphate, maltodextrin and raw orange pomace puree, with the following ratio of the initial components of the brine, parts by weight: 15 of alkaline fraction of electrochemically activated water; 5.0 of puree from raw orange pomace; 1.5 of table salt; 0.2 of food grade phosphate; 0.05 of maltodextrin.
EFFECT: invention improves the nutritional value of the product and expands the range of baked products.
1 cl, 2 tbl
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