FIELD: food industry.;SUBSTANCE: invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40°C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes.;EFFECT: invention ensures production of a product with high protein value with preset functional and technological properties, extended storage life combined with simplified technology of its production.;2 cl, 2 tbl, 8 ex
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机译：发明领域本发明涉及肉类工业，尤其涉及熟肉制品的生产。该方法包括在酶制剂和发酵剂培养物的存在下，对预先研磨的肉原料进行盐析（在低温下），然后进行热处理和冷却。在预先配制的时间内，在酶制剂-帝王蟹的肝胰腺中加入一定量的腌制混合物，对腌制混合物进行2或1盐腌制。相应地，在40°C的温度下分别在8和6个小时内干燥2类或1类牛肉进行热处理。冷却过程在10分钟内完成。效果：发明确保了具有预定功能和技术特性的高蛋白价值产品的生产，延长了存储寿命，并简化了生产工艺。; 2 cl，2 tbl，8 ex
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