The invention relates to a process of tenderizing pork and beef which reduces the time for meat preparation from 18...20 days to 6...7 days, to be used for preparing traditional meat products. According to the invention, the process consists of the stages of mechanical tenderizing by vertical cyclic dynamic pressing, wet-salting for 48 h in a brine solution, meat drying at a temperature of 18...20°C, for 24 h, hot-smoking at a temperature of 130°C, for 4...6 h, followed by cold-smoking at 18...20°C, for 2...3 days, to result in a meat with tenderness, succulence, consistency and a quality texture.
展开▼
