METHOD FOR PRELIMINARY PRE-PROCESSING AND PREPARATION OF FARM ANIMAL MEAT NATIVE STEAK

摘要

FIELD: food industry.;SUBSTANCE: method involves cattle slaughtering, carcass deboning, trimming and sorting. For steak preparation one uses cooled beef and pork of best finish mature animal with bone or without it. Prepared meat pieces are immediately packed into vacuum bags and placed into 0°C ±2°C cooling room. Meat pieces are maintained during 20-24 days. Complete softening of muscular tissue begins from the 20-24^th day; the ready steak saturated taste and aroma appear. After maintenance the meat pieces are cut into 3 - 5 cm thick steaks, strewn with finely ground salt and immediately fried on both sides during 1 - 3 minutes on each side; then one performs strewing with a mixture including ground black hot pepper, white pepper, red pepper and allspice and addition of a butter portion.;EFFECT: simplification and decrease of duration of the technological cycle, improvement of quality, increase of organoleptic indices and nutritive properties of meat semi-finished products.;2 cl, 3 tbl