Production of fresh cooked salt meat from warm, freshly slaughtered meat

摘要

Production of cooked salt meat from pork, beef, veal, lamb or poultry meat involves injecting the warm meat, directly after cutting, with a brine containing 70.0 l water, 30.0 kg ice, 15.3 kg nitrite, 1.2 kg phosphate and 7.5 kg injection agent. The injection agent comprises 2.54-3.21, ideally 1.09% maltodextrin, dextrose, 0.67-0.91, ideally 0.79% cooking salt, 0.61-0.85, ideally 0.73% flavour enhancer and 0.42-0.54, ideally 0.48% sodium ascorbate. The brine at -2 to -10 deg C is injected in an amount of 17-23 wt.% with respect to the raw meat. The meat is then brought to 10-20 deg C in a 'presser' and to a temperature of -4 to +6 deg C by massaging in a cold tumbler for 3-6 hours. Also claimed is cooked meat produced in this way.