COOKED BAKED HAM, COOKED BAKED LOIN, COOKED BAKED BRISKET, COOKED BAKED SHANK, COOKED BAKED SPADE AND METHOD FOR PRODUCING COOKED BAKED PORK PRODUCT, IN PARTICULAR, HAM, LOIN, BRISKET, SHANK, SPADE

摘要

FIELD: meat industry. SUBSTANCE: method involves separating raw meat pieces from hog half carcasses; preparing salt brine; salting raw meat by injecting salt brine with the use of multiple-needle injector at least twice under pressure of from 1,510⁵ Pa to 2,010⁵ Pa, with amount of salt brine making 10.0-35.0% by weight of raw meat and temperature inside separated raw meat and temperature of salt brine at injector outlet opening ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; providing cyclic massaging in vacuum massaging apparatus; holding for maturation outside vacuum massaging apparatus; providing thermal processing by two-staged cooking: first stage involving cooking at temperature of 58-62 C and relative humidity of 98-99% for 55-60 min and second stage involving cooking at temperature of 74-75 C and the same relative humidity until temperature inside resultant product is 64-66 C; baking product at temperature of 180-185 C until temperature inside product is 68-72 C; cooling until temperature inside product is 6-8 C; packing. EFFECT: improved structural-mechanical properties of raw meat and, accordingly, improved quality and biological value of finished product, and reduced production cost. 34 cl, 1 tbl