Method of production of smoked and grilled pork product, mainly pastrami, loin, neck, loin, brisket, method for the production of smoked and roasted pastrami pork and pastrami, obtained in this way, the method of production of smoked and roasted loin of pork and loin, obtained in this way, the method of production of smoked and grilled neck of pork and neck, obtained in this way, the method of production of smoked and roasted loin of pork and beef, obtained in this way, the method of production of smoked and roasted loin of pork and brisket, obtained in this way

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of smoked and grilled pork products. Method of production of smoked and grilled pork product, mainly pastrami, loin, neck, loin, brisket, provides for the allocation of raw meat from the fresh or thawed pork carcass, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105to 2,0105PA, keeping raw meat to maturation at a temperature of from 0 to 4oC for no more than what odnushku for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure smoked baked product from pork achieved when the camera temperature for 3 to 5 minutes, cooled and packaged obtained smoked baked product from pork. The described method are the final products of pork - smoked-baked pastrami, smoked baked loin, smoked baked neck, smoked baked tenderloin and smoked baked bacon. The invention allows to improve the structural-mechanical and functional and technological properties of raw meat and thus to improve the quality and biological value of the finished product while improving the efficiency and adaptability of the production process. 11 C. and 30 C.p. f-crystals.

The invention relates to meat processing industry, in particular to a method of production of smoked and grilled pork product, breastroke and pastrami, obtained by this method, the method of production of smoked and roasted loin and loin obtained by this method, the method of production of smoked and roasted neck and neck obtained by this method, the method of production of smoked and roasted loin and filey obtained by this method, and method of production of smoked and roasted brisket and brisket obtained by this method.

Known methods of production of smoked and grilled pork products, providing for the allocation of raw meat from different parts of the pork carcass, Ambassador of raw meat, his heat mode Smoking-baking, cooling and packaging (see, for example, Horns, I. A. Handbook technologist sausage production. M. , 1993, S. 356-363 or Zharinov, A. I. and other Short courses on the basics of modern meat processing technology, organized by company Protein technologies international USA, ch. II. Cut and restructured meat products. OJSC Westergeest, M., 1997, S. 141-144).

However, the known methods are not effective enough, because it does not provide a uniform distribution of brine in raw meat, which negatively affects the quality of the manufactured product, and TakeProfit smoked baked product from pork, mainly pastrami, loin, neck, loin, brisket, and as part of the method of production of smoked and roasted pastrami pork, method of production of smoked and roasted loin of pork, the method of production of smoked and grilled neck of pork, the method of production of smoked and roasted loin of pork, the method of production of smoked and roasted loin of pork, and the products obtained by these methods is to improve the quality of the manufactured products, improve their organoleptic properties while improving the efficiency of the process of the Ambassador and the reduction of time of heat treatment.

The task in terms of method of production of smoked and grilled pork product, mainly pastrami, loin, neck, loin, brisket, is solved due to the fact that it provides for the allocation of raw meat from the fresh or thawed pork carcass, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and temperature shall I not more than 1oIn the temperature range from 1oWith up to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105PA to 2,0105PA, keeping raw meat to maturation at a temperature of from 0oto 4oC for not more than 48 hours, the heat treatment in the mode of Smoking is baking, in which a sealed chambers initially producing drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure smoked baked product from pork achieved when the camera temperature for 3-5 min, cooled and packaged obtained smoked baked product from pork.

The described method are the end product of pork, mainly kopchenov-baked bacon.

To prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 2,8-8,8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Or to prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 570,0-2300,0 g fosfatsoderjasimi drug "Almanac super" and additionally 370,0-850.0 g of sugar, 120,0-280,0 g of ascorbic acid, 60,0-140.0 g of soda food and lovedance mixture of rest, provided the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

It is expedient in the production of smoked and grilled pork product from chilled meat material selected raw meat to sprecavati at a temperature in its mass, is equal to 2oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oWith, and in the production of smoked and grilled pork product of thawed raw meat, respectively when Tempe-massager cycles with mechanical impact and sludge for a period of not more than 10 h with vacuum at the speed of rotation of the drum vacuum massager at least 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oC, and the massaging is recommended to be performed at a temperature in the area of vacuum massager is not higher than 2oC2oWith each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of the vacuum 80-90%.

After keeping raw meat can RUB with a mixture of spices.

The task in terms of method of production of smoked and roasted pastrami pork is solved due to the fact that it provides for the allocation of raw meat from muscle, intermuscular fat, adjacent to the cervical and the first four thoracic vertebrae pork carcass with the removal of coarse tendons and alignment of the edges, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4is similar raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105PA to 2,0105PA, after which the raw meat is placed in a curing brine, which is used in a quantity amounting to 40-50% by weight of raw meat, and kept in a curing brine no more than 24 hours, and then raw meat laid out on a grid to allow curing brine and keep it on maturing within 8 to 10 hours at a temperature of not higher than 3oWith, followed by rubbing them with a mixture of spices, followed by a heat treatment in a hermetically sealed chambers by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, smoked at a temperature of 76-78oC and relative humidity not more than 30% within 40-60 minutes, baking at a temperature of 80-88oTo the temperature in the interior of pastrami 68-72oWith subsequent exposure pastrami when reached in the chamber temperature for 3-5 min, cooled and packaged.

In the manufacture of smoked and roasted pastrami pork recommended raw meat to select pieces of 0.9 to 1.0 kg, and after keeping at maturation to plascoat on a rectangular plate with a thickness of 2-3 cm, as a mixture of spices for Nati(92,0-93,0): (7,0-8,0), the mixture is used in a quantity amounting to 2,6-2,8% by weight of plates of raw meat.

In the production of pastrami to prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 2.8 to 7.5 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Or in the production of pastrami to prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 570,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 370,0-850.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

According to the claimed method are smoked-baked pastrami, which is the third object of the invention.

Pastrami smoked baked, obtained by the above method, may contain components in the following ratio, kg per 100 kg is also, g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Ground black pepper - 180,0 - 220,0

Fresh garlic chopped - 2420,0 - 2580,0

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1000,0 - 1500,0

Also pastrami smoked baked may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat with intermuscular fat from the neck part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 130,0 - 170,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Ground black pepper - 180,0 - 220,0

Fresh garlic chopped - 2420,0 - 2580,0

Fosfatsoderjasimi drug "Almanac super - 200,0 - 460,0

The task in terms of method of production of smoked and roasted loin of pork is solved due to the fact that the method involves the selection of raw meat in the form of the dorso-lumbar muscles with surface layer of back fat thickness not more than 0.5 cm from pork carcass into a chilled or frozen state, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside E. curing brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105PA to 2,0105PA, massaging in a vacuum massager cycles with mechanical impact and sludge for a period of not more than 10 h with vacuum at the speed of rotation of the drum vacuum massager at least 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oC, and the kneading is carried out at a temperature in the area of vacuum massager is not higher than 2oC2oWith each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of the vacuum 80-90%, and after massaging raw meat kept on maturation at a temperature of not more than 3oC for 24-48 h, and then conducting heat treatment in the mode of Smoking is baking, in which a sealed chambers first by drying within 40-60 min of drug, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure of smoked and roasted loin of pork when reached in the chamber temperature for 3-5 min, cooled and packaged.

The loin should be produced from pieces of raw meat weight up to 1.5 kg, of rectangular shape, of a thickness not exceeding 6 see

To prepare 100 l of curing brine in the production of carbonate recommended 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 3,8-8,8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat, or to prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 710,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance is given loin smoked baked, which is the fifth object of the invention.

Loin smoked baked, obtained by the claimed method may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Fosfatsoderjasimi drug "Almanac super - 250,0 - 460,0

Or loin smoked baked may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0

The task in terms of method of production of smoked and grilled neck of pork is solved due to the fact that the method involves the selection of raw meat from muscle, intermuscular fat, adjacent to the cervical and the first four thoracic vertebrae pork carcass with the removal of the GRU is eve sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105PA to 2,0105PA, massaging in a vacuum massager cycles with mechanical impact and sludge for a period of not more than 10 h with vacuum at the speed of rotation of the drum vacuum massager at least 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oC, and the kneading is carried out at a temperature in the area of vacuum massager is not higher than 2oC2oWith each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager set equal to 0.6 is the 3oC for 24-48 h, and then conducting heat treatment in the mode of Smoking is baking, in which a sealed chambers first by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure of smoked and grilled neck of pork when reached in the chamber temperature for 3-5 min, cooled and packaged.

Neck smoked baked recommended of pieces of raw meat mass to 1.0 kg, rectangular shape, thickness of 10-12 cm to prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 2.8 to 7.5 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat. Or to prepare 100 l of curing brine is sodium, and as fosfatsoderjasimi drug use 570,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

According to the claimed method are neck smoked baked, which is the seventh object of the invention.

The neck is smoked baked, obtained by the above method, may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

Neck muscle intermuscular fat from pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Fosfatsoderjasimi drug "Almanac super - 200,0 - 460,0

Or neck smoked baked may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

Neck muscle intermuscular fat from pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI the cha is solved by the method involves selection from pork carcass meat materials in the form of the dorso-lumbar muscles, cut along the line location of the spinous processes of the spine with the surface layer of back fat thickness not greater than 0.5 cm, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105PA to 2,0105PA, massaging in a vacuum massager cycles with mechanical impact and sludge for 9-10 h with vacuum at the speed of rotation of the drum vacuum massager 6-8 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oSince, p is SUP>With each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of the vacuum 80-90%, and after massaging raw meat kept on maturation at a temperature of not more than 4oC for no more than 45 hours, and then raw meat Packed into a shell with a fixing and conducting heat treatment in the mode of Smoking is baking, in which a sealed chambers first by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure of smoked and roasted loin of pork when reached in the chamber temperature for 3-5 min, cooled and packaged.

The tenderloin is recommended to be made from pieces of raw meat mass to 1.0 kg, rectangular shape, of a thickness not more than 6 cm, and to prepare 100 l of curing brine eeparate use of 3.8 to 8.8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture the rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat. Or to prepare 100 l of curing brine in the production of the loin smoked baked can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 710,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

So get the tenderloin smoked baked, which is a ninth object of the invention.

The tenderloin smoked baked, obtained by the claimed method may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Fosfatsoderjasimi drug "Almanac super - 250,0 - 460,0

Or beef smoked-baked Snecma muscle from pork carcass with a surface layer of back fat thickness not more than 0.5 cm 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0

The task in terms of method of production of smoked and roasted loin of pork is solved due to the fact that the method involves the selection of raw meat from gregoriobarros part of the pork carcass with layers and prirezu meat to 25%, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105PA to 2,0105PA, after which the raw meat is rubbed with a mixture of spices, and then conducting heat treatment in hermeticity at a temperature of 76-78oC and relative humidity not more than 30% within 40-60 minutes, baking at a temperature of 80-88oWith up to a temperature in the thickness of the brisket 68-72oWith subsequent exposure of the breast when reached in the chamber temperature for 3-5 min, cooled and packaged.

In the production of brisket smoked baked as the spice mixture for polishing, it is preferable to use a mixture of garlic, fresh or dried minced and ground black pepper, in amounts, respectively, 76,0-77,0% and 23.0-24.0% of or 45,0-46,0% and 54.0 per-55,0%, and the mixture recommended quantity constituting 2,6-2,8% by weight of raw meat.

To prepare 100 l of curing brine in the production of brisket smoked baked can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 3,8-8,8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat, or to prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 710,0-2300,0 g FOS is acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

According to the claimed method are brisket smoked baked, which is an eleventh object of the invention.

Brisket smoked baked, obtained by the above method, may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat in the form of gregoriobarros part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Ground black pepper - 280,0 - 320,0

Fresh garlic chopped - 900,0 - 1100,0

or

The dry powdered garlic - 230,0 - 260,0

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0

Or brisket smoked baked may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat in the form of gregoriobarros part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Ground black pepper - 280,0 - 320,0

Fresh garlic chopped - 900,0 - 110460,0

The technical result provided by the present set of features, is to improve the structural-mechanical and functional and technological properties of raw meat and thereby improve the quality and biological value of the finished product while improving the efficiency and adaptability of the production process, due to the fact that:

- the optimal method of Ambassador and its conditions, introducing a curing brine inside in raw meat at almost equal to the temperature of the brine and meat materials in conjunction with the conditions of the massaging with vacuum and maturation increase the solubility of proteins aktomiozinovogo fraction and an increase in the degree of hydration myofibrillary proteins, which leads to an increase in the number of adsorption-related moisture and thereby to increase the water-binding capacity of meat raw materials, providing improvement in the finished product qualitative and organoleptic characteristics;

- identified optimal parameters for carrying out the heat treatment, are interrelated with the proposed conditions of Ambassador, provide in turn as improving the quality gotovost and vitamins, and improving the efficiency of the production process.

Thus obtained according to the invention ready smoked baked pork products meet the highest hygienic requirements.

Used in the production of smoked and grilled pork products drugs: fosfatsoderjasimi drug "Almanac super" and fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" are known (see the Directory of food ingredients "Ingredients", 119 S. presented at the exhibition "Meat industry", held March 12-15, 2002 at the premises of the Central exhibition hall "Manege").

Received the ultimate smoked baked pork products - smoked baked pastrami, smoked baked loin, smoked baked neck, smoked baked tenderloin and smoked baked brisket are illustrated by the following examples, which, however, do not cover, and even more and do not limit the entire amount of the claims of the proposed invention.

Example 1

For the production of pastrami smoked baked in feedstock use of chilled pork. Cook raw meat - allocate raw meat with intermuscular fat from the neck part of the pork carcass.

Lenogo meat raw materials:

Raw meat with intermuscular fat from the neck part of the pork carcass - 100,0

and g:

Salt - 2500,0

Sodium nitrite - 7,5

Ground black pepper - 200,0

Fresh garlic chopped - 2500,0

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1250,0

Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 7,1 kg sodium nitrite - 21,4 g, fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 3.6 kg and lovedance mixture rest.

Ambassador of raw meat spend inside multineedle syringe followed by soak it in the brine of the same composition at a temperature of 0oC.

Curing brine prepared with a temperature of -1oAnd the molding carried out immediately after preparation of curing brine. Ambassador raw meat is carried out at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, are equal and equal to 2oC. When the molding curing brine is injected twice under pressure 1,5105PA. For spray Masna is Jania sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

For excerpts of raw meat in the curing brine of the same composition used curing brine, taken in the quantity constituting 42% of the mass of raw meat, and aged in curing brine carried out for 22 hours.

After soaking in brine raw meat laid out on a grid to allow curing brine and keep it on maturing within 8 hours at a temperature of 3oC.

Then produce plastovane on a rectangular plate, after which the raw meat is rubbed with a mixture of fresh crushed garlic and ground black pepper, and use fresh garlic, pre-cleaned, separated into cloves, washed with cold water and crushed on top.

Next produce podpatrywania product, hang it on the frame and sent for heat treatment. When the heat treatment in a hermetically sealed chambers initially producing drying for 50 minutes at a temperature of 65oC and relative humidity of 29%, then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 77oC and relative humidity of 29% over 45 min, and the second - baking in which the temperature was raised to 84

The output of finished pastrami smoked baked is 79,0% by weight of unsalted raw materials.

So get the final product - the pastrami smoked baked.

Example 2

For the production of pastrami smoked baked in feedstock use thawed pork. Cook raw meat - allocate raw meat with intermuscular fat from the neck part of the pork carcass in pieces weighing about 0.9-1.0 kg

For cooking pastrami smoked baked using the components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat with intermuscular fat from the neck part of the pork carcass - 100,0

and g:

Salt - 2450,0

Sodium nitrite - 7,5

Sugar - 150,0

Ascorbic acid - 50,0

Food soda - 25,0

Ground black pepper - 190,0

Fresh garlic chopped - 2510,0

Fosfatsoderjasimi drug "Almanac super - 300,0

Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 8,3 kg, nitrite n is 0 g, soda food - to 83.5 g and lovedance mixture rest. For the extrusion of raw meat used curing brine in the amount of 30% by weight of raw meat. Ascorbic acid and soda included in the curing brine, when the connection form of sodium ascorbate.

Ambassador of raw meat spend inside multineedle syringe followed by soak it in the brine of the same composition at a temperature of 4oC.

Curing brine prepared with a temperature of -1oAnd the molding carried out immediately after preparation of curing brine. Ambassador raw meat is carried out at a temperature in the thickness of selected raw meat, is equal to 1oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 2oC. When the molding curing brine is injected twice under pressure 2,0105PA.

For excerpts of raw meat in the curing brine of the same composition used curing brine, taken in the quantity constituting 48% of the mass of raw meat, and aged in curing brine is conducted for 16 hours.

After soaking in brine raw meat laid out on a grid to allow pasolac swagat plastovane on a rectangular plate, moreover, the plates are cut in the thickness of 2-3 see After that raw meat is rubbed with a mixture of fresh crushed garlic and ground black pepper, and use fresh garlic, pre-cleaned, separated into cloves, washed with cold water and grind on top with a hole diameter of the output lattice 2-3 mm. Mixture for rubbing plates contains 93,0% of the fresh crushed garlic and ground black pepper to 7.0%, and the mixture is used in a quantity amounting to 2.7% of the weight plates of raw meat.

Next produce podpatrywania product, hang it on the frame and sent for heat treatment. The heat treatment process is carried out in a sealed chambers by drying for 40 minutes at a temperature of 66oC and a relative humidity of 30% smoked at a temperature of 76oC and relative humidity of 30% within 60 min, baking at a temperature of 88oTo the temperature in the interior of pastrami 72oWith subsequent exposure pastrami when reached in the chamber temperature for 3 min, cooled and packaged.

The output of finished pastrami smoked baked is 79,0% by weight of unsalted raw materials.

So get the final product - the pastrami kopstoot chilled pork. Cook raw meat with a surface layer of back fat thickness not more than 0.5 cm from the dorso-lumbar muscles of the pork carcass. Raw meat is used in the form of pieces weighing up to 1.5 kg, of rectangular shape, of a thickness not exceeding 6 see

For the preparation of carbonate use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0

Sodium nitrite - 7,5

Sugar - 140,0

Ascorbic acid - 45,0

Food soda - 22,5

Fosfatsoderjasimi drug "Almanac super - 300,0

Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 7,0 kg, sodium nitrite - 21,4 g, sugar - 400.0Hz in units of grams of ascorbic acid - 128.0 g, fosfatsoderjasimi drug "Almanac super - 750 g, soda food - 64,0 g and lovedance mixture rest. For the extrusion of raw meat used curing brine in the amount of 35% by weight of raw meat. Ascorbic acid and soda included in PocoLoco is dependent -3oAnd the molding carried out immediately after preparation of curing brine.

Ambassador of raw meat spend inside multineedle syringe at a temperature in the thickness of selected raw meat, is 2oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC. if the molding curing brine is injected twice under pressure 1,5105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine.

Then raw meat sent to the massing. Massaging is carried out at a temperature in the area of vacuum massager 2oC. the Process of massaging is carried out in a vacuum tumbler for 10 h with a vacuum at the speed of rotation of the drum vacuum massager 8 rpm and ensuring the temperature of raw meat at the end of the process of massaging the 3oC.

After massaging raw meat left on maturation at a temperature of 4oWith over 33 hours.

Then raw meat podpalivajut thread for hanging on the frame and sent to the heat treatment in the mode of Smoking-baking. The heat treatment process proofile humidity 29%, then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76oC and relative humidity of 29% over 50 min, and the second - baking in which the temperature was raised to 88oWith and spend processing to a temperature in the thickness of the loin 71oWith subsequent exposure of the loin when reached in the chamber temperature for 3 min, and then the loin is cooled and Packed.

So get the final product - smoked baked loin.

Example 4.

For the production of carbonate as a source of raw materials use of chilled pork. Cook raw meat with a surface layer of back fat thickness not more than 0.5 cm from the dorso-lumbar muscles of the pork carcass. Raw meat is used in the form of pieces weighing up to 1.5 kg, of rectangular shape, of a thickness not exceeding 6 see

For the preparation of carbonate use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2500,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 133 is of the sodium salt food, sodium nitrite and fosfatsoderjasimi of the drug. To prepare 100 l of curing brine use 12.5 kg sodium salt food, of 37.5 g of sodium nitrite, 6,7 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest.

Curing brine prepared with a temperature of -2oAnd the molding carried out immediately after preparation of curing brine.

Ambassador of raw meat spend inside multineedle syringe at a temperature in the thickness of selected raw meat, is 2oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC. if the molding curing brine in the total amount equal to 20% by weight of the original raw meat, injected twice under pressure 2,0105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine.

Then raw meat sent to the massing. Massaging is carried out at a temperature in the area of vacuum massager 3oC. the Process of massaging is carried out in vacuum massager for 9 h with vacuum at the speed of rotation of the drum vacuum massager 6 rpm is sterowania raw meat left on maturation at a temperature of 3oWith over 40 hours.

Molding raw meat carried out as in example 3.

The heat treatment process is carried out in sealed chambers. Initially producing drying for 45 minutes at a temperature of 66oC and 30% relative humidity, after which the Smoking-baking is carried out in two stages, the first of which spend smoked at a temperature of 77oC and relative humidity of 30% for 40 min, and the second - baking in which the temperature was raised to 86oWith and spend processing until the temperature in the interior of the neck 70oWith subsequent exposure of the loin when reached in the chamber temperature for 3 min, and then the loin is cooled and Packed.

So get the final product - smoked baked loin.

Example 5

For the production of cervical smoked baked in feedstock use of chilled pork. Cook raw meat with intermuscular fat from the neck part of the pork carcass. Raw meat is used in the form of pieces weighing up to 1 kg, of rectangular shape, thickness of 10-12 cm

For the preparation of cervical smoked baked using the components in the following ratio, kg per 100 kg naseleniia - 2450,0

Sodium nitrite - 7,5

Sugar - 150,0

Ascorbic acid - 50,0

Food soda - 25,0

Fosfatsoderjasimi drug "Almanac super - 300,0

Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 8,3 kg, sodium nitrite - 25,0 g, sugar - 500.0 g, ascorbic acid 167,0 g, fosfatsoderjasimi drug "Almanac super - 1000 g, soda food - to 83.5 g and lovedance mixture rest. Ascorbic acid and soda included in the curing brine, when the connection form of sodium ascorbate.

Curing brine prepared with a temperature of -3oAnd the molding carried out immediately after preparation of curing brine.

Ambassador of raw meat spend inside multineedle syringe at a temperature in the thickness of selected raw meat, is 2oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC. if the molding curing brine in the total amount of 30% by weight of the original raw meat, injected twice under pressure is olocnoro brine.

Then raw meat sent to the massing. Massaging is carried out at a temperature in the area of vacuum massager 2oC. the Process of massaging is carried out in a vacuum tumbler for 10 h with a vacuum at the speed of rotation of the drum vacuum massager 8 rpm and ensuring the temperature of raw meat at the end of the process of massaging the 3oC.

After massaging raw meat left on maturation at a temperature of 4oWith over 33 hours.

Then raw meat lay in the grid, securing the ends of the thread and making a loop for hanging, hang on a frame and sent to the heat treatment in the mode of Smoking-baking. The heat treatment process is carried out in sealed chambers. Initially producing drying for 40 minutes at a temperature of 66oC and relative humidity of 29%, then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76oC and relative humidity of 29% over 50 min, and the second - baking in which the temperature was raised to 88oWith and spend processing until the temperature in the interior of the neck 71oWith subsequent exposure of the cervix when achieved in camera temperament - neck smoked baked.

Example 6.

For the production of cervical smoked baked in feedstock use of chilled pork. Cook raw meat with intermuscular fat from the neck part of the pork carcass. Raw meat is used in the form of pieces weighing up to 1 kg, of rectangular shape, thickness of 10-12 cm

For the preparation of cervical smoked baked using the components in the following ratio, kg per 100 kg of unsalted raw materials:

Neck muscle intermuscular fat pork carcasses - 100,0

and g:

Salt - 2450,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0

Parallel to any known method prepare of curing the brine with salt sodium food, sodium nitrite and fosfatsoderjasimi of the drug. To prepare 100 l of curing brine is used 7,0 kg sodium salt food, with 21.4 g of sodium nitrite, 3.8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest.

Curing brine prepared with a temperature of -2oAnd the molding carried out immediately after preparation of curing brine.

Ambassador of raw meat p is
With, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC. if the molding curing brine in the total amount of 35% by weight of the original raw meat, injected twice under pressure 2,0105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine.

Then raw meat sent to the massing. Massaging is carried out at a temperature in the area of vacuum massager 3oC. the Process of massaging is carried out in vacuum massager for 9 h with vacuum at the speed of rotation of the drum vacuum massager 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging the 3oC.

After massaging raw meat left on maturation at a temperature of 3oWith over 40 hours.

Molding raw meat carried out as in example 5.

The heat treatment process is carried out in sealed chambers. Initially producing drying for 45 minutes at a temperature of 66oC and 30% relative humidity, after which the Smoking-baking is carried out in two stages, the first of which Pius, when the temperature was raised to 86oWith and spend processing until the temperature in the interior of the neck 70oWith subsequent exposure of the cervix when reached in the chamber temperature for 3 min, and then the neck is cooled and Packed.

So get the final product - neck smoked baked.

Example 7.

For the production of the loin smoked baked in the shell as a source of raw meat used pork carcasses second and fourth categories. In the process of deboning and trimming allocate the dorso-lumbar muscle, cut along the line location of the spinous processes of the spine. The skin is removed, excess fat cut off, leaving a layer of back fat thickness not more than 0.5 see the edges of the muscles zaravnivayut. Raw meat cut into pieces weighing up to 1 kg, of rectangular shape, of a thickness not exceeding 6 see

Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 8,3 kg, sodium nitrite - 25,0 g, sugar - 500.0 g, ascorbic acid 167,0 g, fosfatsoderjasimi drug "Almanac super - 1333 g, soda food - to 83.5 g and lovedance mix - OST the CSO raw material with the use of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat. Ascorbic acid and soda included in the curing brine, when the connection form of sodium ascorbate.

For the preparation of the loin smoked baked using the components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2500,0

Sodium nitrite - 7,5

Sugar - 150,0

Ascorbic acid - 50,0

Food soda - 25,0

Fosfatsoderjasimi drug "Almanac super - 400,0

Ambassador of raw meat spend inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, are equal and equal to 2oC. When the molding curing brine is injected twice under pressure 1,5105PA.

After extrusion raw meat sent to the massing. The process of massaging is carried out in vacuum massager for 9 hours with vacuum and vacuum depth 80% when the rotation speed of the drum vacuum massager 6 rpm and ensuring the temperature of the meat is jut to maturation at a temperature of 3oWith over 40 hours. Then raw meat smooth out, wrap wrapped, tied up, hang on holders and sent to the heat treatment in the mode of Smoking-baking. When the heat treatment in a hermetically sealed chambers initially producing drying for 50 minutes at a temperature of 65oC and relative humidity of 29%, then the smoked-baking is carried out in two stages. In the first stage, carried out Smoking at a temperature of 77oC and relative humidity of 28% over 50 minutes On the second stage, baking, which increase the temperature to 84oWith and spend processing until the temperature in the thickness of the loin 70oC. Maintain the tenderloin achieved when the temperature in the chamber for 4 min, after which the tenderloin is cooled and Packed.

Thus, get the final product - the tenderloin smoked baked.

Example 8.

For the production of the loin smoked baked in feedstock use of chilled pork carcasses second and fourth categories. Raw meat is used in the form of chunks of meat weighing up to 1 kg, of rectangular shape, of a thickness not exceeding 6 see

Parallel to the preparation of raw meat by any known method prigot is authorized food - 7,1 kg sodium nitrite - 21,4 g, fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 4.3 kg and lovedance mixture rest.

For the preparation of the loin smoked baked using the components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2500,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1500,0

Ambassador pieces of raw meat is carried out by extrusion multineedle syringe at a temperature in the thickness of specified raw meat 2oAnd the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC. Curing brine is injected in the total number amounting to 35.0% by weight of the original raw meat. When this curing brine is injected into raw meat twice under pressure 2,0105PA.

The massage is performed with the temperature in the area of vacuum massager 1oC. the Process of massaging is carried out for 10 hours with a vacuum at the speed of the drum vacuum massager 8 rpm and ensure the temperature of raw meat in to the cycle mechanical action is carried out for 13 minutes and sludge - within 23 minutes. On the ripening of raw meat is maintained at a temperature of 2oC for 42 hours. Subsequent heat treatment in the mode of Smoking-baking carried out analogously to example 7. Next, the tenderloin smoked baked cooled and Packed.

Get the tenderloin smoked baked in the shell is a natural product of high quality that meets the stringent hygiene requirements.

Example 9.

For the production of brisket smoked baked in feedstock use pork. Cook raw meat from gregoriobarros part of the pork carcass without ribs, with layers and prirezu meat to 25%.

For cooking brisket smoked baked using the components in the following ratio, kg per 100 kg of unsalted raw materials:

Grogorievna part of the pork carcass with layers and prirezu meat to 25%, without ribs - 100,0

and g:

Salt - 2450,0

Sodium nitrite - 7,5

Sugar - 140,0

Ascorbic acid - 45,0

Food soda - 22,5

Ground black pepper - 280,0

Fresh garlic chopped - 900,0

Fosfatsoderjasimi drug "Almanac super - 300,0

Parallel to any known JV is the atrium, sugar, fosfatsoderjasimi drug, ascorbic acid food and soda, and ascorbic acid and soda included in the curing brine, when the connection form of sodium ascorbate. To prepare 100 l of curing brine is used 7,0 kg sodium salt food, with 21.4 g of sodium nitrite, 400,0 g sugar, USD 128.0 ascorbic acid, 857,0 g fosfatsoderjasimi drug "Almanac super", 64,0 g soda food and lovedance mixture rest.

Curing brine prepared with a temperature of -3oAnd the molding carried out immediately after preparation of curing brine.

Ambassador of raw meat spend inside multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, are equal and equal to 2oC. if the molding curing brine in the total amount of 35% by weight of the original raw meat, injected twice under pressure 1,5105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine.

Then raw meat cut, align the edges, give Fenia mixture for use rubbing 900,0 g of fresh garlic crushed and 280,0 g of ground black pepper.

Then raw meat podpalivajut thread for hanging on the frame and send the heat treatment. The heat treatment process is carried out in sealed chambers. Initially producing drying for 40 minutes at a temperature of 66oC and relative humidity of 29%, then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76oC and relative humidity of 29% over 50 min, and the second - baking in which the temperature was raised to 88oWith and spend processing to a temperature in the thickness of the ribs 71oWith subsequent exposure of the breast when reached in the chamber temperature for 3 min, and then the breast is cooled and Packed.

So get the final product - brisket smoked baked.

Example 10.

For the production of brisket smoked baked in feedstock use pork. Cook raw meat from gregoriobarros part of the pork carcass without ribs, with layers and prirezu meat to 25%.

For cooking brisket smoked baked using the components in the following ratio, kg per 100 kg of unsalted raw materials:

Grogorievna part of the pork carcass with after the Tria 7,5

Ground black pepper - 280,0

Fresh garlic chopped - 900,0

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0

Parallel to any known method prepare of curing the brine with salt sodium food, sodium nitrite and fosfatsoderjasimi of the drug. To prepare 100 l of curing brine is used 7,0 kg sodium salt food, with 21.4 g of sodium nitrite, 3800,0 g fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest.

Curing brine prepared with a temperature of -3oAnd the molding carried out immediately after preparation of curing brine.

Ambassador of raw meat spend inside multineedle syringe at a temperature in the thickness of selected raw meat, is 2oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC. if the molding curing brine in the total amount of 35% by weight of the original raw meat, injected twice under pressure 2,0105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine.

Then raw meat is the ICC a black ground. To prepare the mixture for use rubbing 900,0 g of fresh garlic crushed and 280,0 g of ground black pepper.

Then raw meat podpalivajut thread for hanging on the frame and send the heat treatment. The heat treatment process is carried out in sealed chambers. Initially producing drying for 60 minutes at a temperature of 64oC and relative humidity of 29%, then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 78oC and relative humidity of 29% over 45 min, and the second - baking in which the temperature was raised to 85oWith and spend processing to a temperature in the thickness of the ribs 70oWith subsequent exposure of the breast when reached in the chamber temperature for 4 min, and then the breast is cooled and Packed.

So get the final product - brisket smoked baked.

1. Method of production of smoked and grilled pork product, mainly pastrami, loin, neck, loin, brisket, characterized in that it provides for the allocation of raw meat from the fresh or thawed pork carcass, the preparation of the curing brine, osol raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105to 2,0105PA, keeping raw meat to maturation at a temperature of from 0 to 4oC for not more than 48 hours, the heat treatment in the mode of Smoking is baking, in which a sealed chambers initially producing drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure smoked-shapechanging smoked baked product from pork.

2. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 2,8-8,8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

3. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 570,0-2300,0 g fosfatsoderjasimi drug "Almanac super" and additionally 370,0-850.0 g of sugar, 120,0-280,0 g of ascorbic acid, 60,0-140.0 g of soda food and lovedance mixture of rest, provided the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

4. The method according to p. 1, characterized in that in the production of smoked and grilled pork product from chilled meat material selected raw meat spazout at a temperature in its mass, is equal to 2oWith, and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oWith, and in the production of smoked baked product B. p. 1, wherein after extrusion raw meat massaged into the vacuum massager cycles with mechanical impact and sludge for a period of not more than 10 h with vacuum at the speed of rotation of the drum vacuum massager at least 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oC, and the kneading is carried out at a temperature in the area of vacuum massager is not higher than 2oC2oWith each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of the vacuum 80-90%.

6. The method according to p. 1, characterized in that after keeping raw meat is rubbed with a mixture of spices.

7. Method of production of smoked and roasted pastrami pork, characterized in that it provides for the allocation of raw meat from muscle, intermuscular fat, adjacent to the cervical and the first four thoracic vertebrae pork carcass, removal of rough tendons and alignment of the edges, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador masnago raw materials and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105to 2,0105PA, after which the raw meat is placed in a curing brine, which is used in a quantity amounting to 40-50% by weight of raw meat, and kept in a curing brine no more than 24 hours, and then raw meat laid out on a grid to allow curing brine and keep it on maturing within 8 to 10 hours at a temperature of not higher than 3oWith, followed by rubbing them with a mixture of spices, followed by a heat treatment in a hermetically sealed chambers by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, smoked at a temperature of 76-78oC and relative humidity not more than 30% within 40-60 minutes, baking at a temperature of 80-88oTo the temperature in the interior of pastrami 68-72oWith subsequent exposure pastrami when reached in the chamber temperature for 3-5 min, cooled and packaged.

8. The method according to p. 7, from the at rectangular plate of thickness 2-3 cm, as the mixture of spices for rubbing a mixture of fresh crushed garlic and ground black pepper in a ratio of(92,0-93,0): (7,0-8,0), the mixture is used in a quantity amounting to 2,6-2,8% by weight of plates of raw meat.

9. The method according to p. 7, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 2.8 to 7.5 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

10. The method according to p. 7, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 570,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 370,0-850.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

11. Pastrami smoked baked, characterized in that it is obtained by the method according to any of paragraphs. 7 and 8.


Raw meat with intermuscular fat from the neck part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Ground black pepper - 180,0 - 220,0

Fresh garlic chopped - 2420,0 - 2580,0

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1000,0 - 1500,0

13. Pastrami smoked baked on p. 11, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat with intermuscular fat from the neck part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 130,0 - 170,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Ground black pepper - 180,0 - 220,0

Fresh garlic chopped - 2420,0 - 2580,0

Fosfatsoderjasimi drug "Almanac super - 200,0 - 460,0

14. Method of production of smoked and roasted loin of pork, characterized in that it provides for the allocation of raw meat in the form of the dorso-lumbar muscles with surface layer of back fat thickness not more than 0.5 cm from pork carcass into a chilled or frozen state, the preparation of the curing brine using what about the raw materials inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105to 2,0105PA, massaging in a vacuum massager cycles with mechanical impact and sludge for a period of not more than 10 h with vacuum at the speed of rotation of the drum vacuum massager at least 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oC, and the kneading is carried out at a temperature in the area of vacuum massager is not above 22oWith each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of the vacuum 80-90%, and after massaging raw meat kept on maturation at a temperature of not more than 3oC for 24-48 h, and then conducting heat treatment in the mode of Smoking is baking, in which a sealed chambers first by drying for 40-60 minutes at a temperature 64-66o< spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure of smoked and roasted loin of pork when reached in the chamber temperature for 3-5 min, cooled and packaged.

15. The method according to p. 14, characterized in that the loin is made from pieces of raw meat weight up to 1.5 kg, of rectangular shape, of a thickness not exceeding 6 see

16. The method according to p. 14, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 3,8-8,8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

17. The method according to p. 14, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 710,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g ask not more than 7.5 grams per 100 kg of raw meat.

18. Loin, characterized in that it is obtained by the method according to any of paragraphs. 14 and 15.

19. Loin smoked baked under item 18, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Fosfatsoderjasimi drug "Almanac super - 250,0 - 460,0

20. Loin smoked baked under item 18, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0

21. Method of production of smoked and grilled neck of pork, characterized in that it provides for the allocation of raw meat from muscle, intermuscular fat, adjacent to the cervical and the first four thoracic vertebrae is whether the sodium salt food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105to 2,0105PA, massaging in a vacuum massager cycles with mechanical impact and sludge for a period of not more than 10 h with vacuum at the speed of rotation of the drum vacuum massager at least 6 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oC, and the kneading is carried out at a temperature in the area of vacuum massager is not above 22oWith each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of vacuume 24-48 h, and then conducting heat treatment in the mode of Smoking is baking, in which a sealed chambers first by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure of smoked and grilled neck of pork when reached in the chamber temperature for 3-5 min, cooled and packaged.

22. The method according to p. 21, characterized in that the neck is made from pieces of raw meat mass to 1.0 kg, rectangular shape, thickness of 10-12 cm

23. The method according to p. 21, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 2.8 to 7.5 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

24. The method according to howl, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 570,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

25. The neck is smoked baked, characterized in that it is obtained by the method according to any of paragraphs. 21 and 22.

26. The neck is smoked baked on p. 25, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

Neck muscle intermuscular fat from pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Fosfatsoderjasimi drug "Almanac super - 200,0 - 460,0

27. The neck is smoked baked on p. 25, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

Neck muscle intermuscular fat from pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

FOS is Locke pork, characterized in that it allocates from pork carcass meat materials in the form of the dorso-lumbar muscles, cut along the line location of the spinous processes of the spine with the surface layer of back fat thickness not greater than 0.5 cm, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and the molding is conducted at least twice curing brine under pressure from 1,5105to 2,0105PA, massaging in a vacuum massager cycles with mechanical impact and sludge for 9-10 h with vacuum at the speed of rotation of the drum vacuum massager 6-8 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 5oP>With each cycle the mechanical effect of the exercise for 10-15 minutes, and sludge within 18-25 min, and the load factor vacuum massager is set to about 0.6-0.7, and the depth of the vacuum 80-90%, and after massaging raw meat kept on maturation at a temperature of not more than 4oC for no more than 45 hours, and then raw meat Packed into a shell with a fixing and conducting heat treatment in the mode of Smoking is baking, in which a sealed chambers first by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, and then the smoked-baking is carried out in two stages, the first of which spend smoked at a temperature of 76-78oC and relative humidity not more than 30% for 40-60 min, and the second - baking in which the temperature was raised to 80-88oWith and spend processing to a temperature in the thickness of the pork 68-72oWith subsequent exposure of smoked and roasted loin of pork when reached in the chamber temperature for 3-5 min, cooled and packaged.

29. The method according to p. 28, characterized in that the tenderloin is made from pieces of raw meat mass to 1.0 kg, rectangular shape, of a thickness not exceeding 6 see

30. The method according to howl, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 3,8-8,8 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

31. The method according to p. 28, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 710,0-2300,0 g fosfatsoderjasimi drug "Almanac super" and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

32. The tenderloin smoked baked, characterized in that it is obtained by the method according to any of paragraphs. 28 and 29.

33. The tenderloin smoked baked on p. 32, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

ASC is 60,0

34. The tenderloin smoked baked on p. 32, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

The dorso-lumbar muscle from pork carcass with a surface layer of back fat thickness not greater than 0.5 cm - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0

35. Method of production of smoked and roasted loin of pork, characterized in that it provides for the allocation of raw meat from gregoriobarros part of the pork carcass with layers and prirezu meat to 25%, the preparation of the curing brine with salt sodium food, sodium nitrite, lovedance mixture and fosfatsoderjasimi drug, Ambassador of raw meat inside curing brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding is used curing brine in the total number amounting to 20.0-35,0% by weight of the original raw meat, and Luer silp is then raw meat is rubbed with a mixture of spices, and then conducting heat treatment in a hermetically sealed chambers by drying for 40-60 minutes at a temperature 64-66oC and relative humidity of 28-30%, smoked at a temperature of 76-78oC and relative humidity not more than 30% within 40-60 minutes, baking at a temperature of 80-88oWith up to a temperature in the thickness of the brisket 68-72oWith subsequent exposure of the breast when reached in the chamber temperature for 3-5 min, cooled and packaged.

36. The method according to p. 35, characterized in that the mixture of spices for rubbing a mixture of garlic, fresh or dried minced and ground black pepper, in amounts, respectively, 76,0-77,0% and 23.0-24.0% of or 45,0-46,0% and 54.0 per-55,0%, and the mixture is used in a quantity amounting to 2,6-2,8% by weight of raw meat.

37. The method according to p. 35, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, and as fosfatsoderjasimi drug use 3,8-8,8 kg fosfatsoderjasimi drug "lmi SCHINKEN COMBI G/401" and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

38. The method according to p. 35, characterized in that the preparation is Spetsodezhda drug use 710,0-2300,0 g fosfatsoderjasimi drug "Almanac super", and additionally 400,0-of 800.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, 64,0-140.0 g of soda food and lovedance mixture rest, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

39. Brisket smoked baked, characterized in that it is obtained by the method according to any of paragraphs. 35 and 36.

40. Brisket smoked baked on p. 39, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat in the form of gregoriobarros part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Ground black pepper - 280,0-320,0

Fresh garlic chopped - 900,0 - 1100,0

or

The dry powdered garlic - 230,0 - 260,0

Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0

41. Brisket smoked baked on p. 39, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:

Raw meat in the form of gregoriobarros part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Sugar - 140,0 - 160,0

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 is Oh chopped - 230,0 - 260,0

Fosfatsoderjasimi drug "Almanac super - 250,0 - 460,0

 

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FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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