FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of brisket of hog carcass; preparing salt brine with the use of edible salt, sodium nitrite and phosphate-containing preparation; salting raw meat by injecting salt brine 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; providing cyclic massaging of brisket in vacuum massaging apparatus for 7-9 hours; holding for maturation outside vacuum massaging apparatus at temperature of 0-4 C for 22-24 hours; cutting brisket into plates; preparing filler in the form of cooked sausage farce, which must be ready by the time brisket is cut into plates; using trimmed pork, as well as top-grade trimmed cooled beef or beef in the form of frozen blocks, and meat mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef for preparing filler; producing meat mass by pressing through perforated surface having 2-3 mm sized openings for additional mechanical trimming of first-grade cooled manually trimmed beef; using meat mass in an amount of 10-55% by total receipt weight of trimmed beef; laying filler onto brisket plates; connecting edges; wrapping in cellophane; placing in molds; slightly pressing and subjecting to thermal processing by two-staged cooking in hermetically sealed thermal chamber: first stage being carried out at temperature of 58-62 C for 55-65 min and second stage at temperature of 76-78 C until temperature inside rolled pork is 68-72 C; cooling and packaging cooked rolled pork. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and biological value of ready product, and reduced production cost. 17 cl, 2 ex, 1 tbl
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