METHOD OF OBTAINING WHOLE-MUSCULAR SMOKED AND COOKED, PORTION CUT AND PACKAGED PRODUCT, IN PARTICULAR, BEEF, BEEF BRISKET, BEEF SHOULDER, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND PORTION CUT AND PACKAGED ROLLED PORK AND SMOKED AND COOKED BEEF, BEEF BRISKET, BEEF SHOULDER PRODUCED BY METHOD, PORTION CUT AND PACKAGED GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED MEAT OF PORK PRODUCED BY METHOD

摘要

FIELD: meat industry. SUBSTANCE: preparing raw meat by separating raw meat pieces from beef and/or hog half carcasses; preparing salt brine comprising salt, phosphate-containing preparation, sodium nitrite; salting raw meat with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; salting raw meat by introducing salt brine at least twice under pressure of from 1,510⁵ Pa to 2,010⁵ Pa; cyclic massaging in vacuum massaging apparatus for 6-18 hours at rotational frequency of vacuum massaging apparatus drum of 3-8 rev/min, with temperature of raw meat at the end of massaging process not exceeding 6 C, and providing cyclic mechanical action for 8-25 min with 5-45 min stopping in each cycle; holding raw meat outside vacuum massaging apparatus for maturation for about 48 hours; molding and thermal processing in hermetically sealed thermal chamber including successive operations of slight drying at temperature of 63-67 C and relative humidity of 25-30% for 35-65 min, smoking at temperature of 76-79 C for 40-60 min and cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside ready product is 68-72 C; cooling ready product to temperature not in the excess of 10 C; providing portioned cutting of product into 100 g to 1 kg slices, with temperature inside product being not in the excess of 6 C; packing each slice in individual package. Method allows product to be protected from outer actions, chemical effects and microbiological contamination. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and improved biological value of ready product, increased storage resistance, reduced loss of moisture during storage, transportation and realization. 66 cl, 18 ex