METHOD OF MAKING A LOIN BY THE KIROVOHRAD METHOD

摘要

A method of making a loin provides for preparing a raw material, salting, massaging and heat treatment. The boneless meat of the back part of pork sides with a thickness of the subcutaneous fat layer is no more than 4 cm is used as the raw material. The salting is carried out by forcing a brine in an amount of 23-25% to the mass of the non-salted raw material. The massaging is carried out by forcing in the brine for 13-15 hours. The heat treatment is carried out by means of the subsequent realization of the processes of roasting, drying, smoking and boiling, with the roasting made at a temperature of 67-68 DEGREE C and an air moisture of 40%, drying at a temperature of 69-70 DEGREE C and an air moisture of 25% for 10 minutes, smoking at a temperature of 71-72 DEGREE C for 7 minutes, boiling at a temperature of 76-77 DEGREE C and an air moisture of 99%.