首页> 外国专利> A method for the production of smoked-baked product from pork, mainly pastrami, carbonade, neck, sirloin, brisket, a method for the production of smoked-baked pastrami from pork and pastrami obtained by this method, a method for the production of smoked-baked pork and carbohydrate from pork and carbonates obtained by this method, a method for the production of smoked-baked pork neck and neck obtained by this method, a method for the production of smoked-baked pork and sirloin fillet obtained in this way, a method for the production of smoked baked brisket of pork and brisket obtained in this way

A method for the production of smoked-baked product from pork, mainly pastrami, carbonade, neck, sirloin, brisket, a method for the production of smoked-baked pastrami from pork and pastrami obtained by this method, a method for the production of smoked-baked pork and carbohydrate from pork and carbonates obtained by this method, a method for the production of smoked-baked pork neck and neck obtained by this method, a method for the production of smoked-baked pork and sirloin fillet obtained in this way, a method for the production of smoked baked brisket of pork and brisket obtained in this way

机译：从猪肉中制造熏制产品的方法，主要是熏牛肉，碳酸钠，脖子，牛lo，牛s，从猪肉和熏制熏制的熏制熏牛肉的方法，熏制熏制方法通过这种方法获得的猪肉和碳酸盐中烤制的猪肉和碳水化合物，通过这种方法获得的熏制猪肉脖子和颈部的生产方法，通过这种方法制得的熏制烤猪肉和牛lo里脊肉的生产方法，熏制猪胸肉的熏制方法和以此方式获得的胸肉

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FIELD: meat industry. SUBSTANCE: method of producing smoked and baked pork product, in particular, pastrami, ham, neck, loin, brisket, involves separating raw meat from cooled or defrosted hog half carcasses; preparing salt brine with the use of edible salt, sodium nitrite, ice-water mixture and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another of differing by no more than 1 C in temperature range of 1-4 C; using salt brine for injection in an amount of 20.0-35.0% by weight of basic raw meat; injecting salt brine at least twice under pressure of from 1,5.105 Pa to 2,0.105 Pa; holding raw meat for maturation at temperature of 0-4 C for no more than 48 hours; providing thermal processing in smoking-baking mode involving slight drying in hermetically sealed thermal chamber for 40-60 min at temperature of 28-30 C and relative humidity of 28-30%, with following two-staged smoking-baking procedure including first stage of smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min and second stage of baking with temperature increased to 80-88 C, processing until temperature inside pork is 68-72 C; holding smoked and baked pork product at temperature set inside thermal chamber for 3-5 min; cooling and packaging finished product. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and biological value of finished product, and reduced production cost. 41 cl, 10 ex

机译：领域：肉类工业。物质：生产熏制和烘烤猪肉产品的方法，特别是熏牛肉，火腿，脖子，里脊肉，牛s，涉及从冷却或解冻的猪半half体中分离生肉;用食用盐，亚硝酸钠，冰水混合物和含磷酸盐的制剂制备盐水。通过使用多针注射器注入盐水来给生肉加盐，生肉内部的温度与注入针出口处的盐水的温度彼此相等，温度范围为1时相差不超过1C。 -4℃;使用注射量为基本生肉重量20.0-35.0％的盐盐水;在1,5.105 Pa至2,0.105 Pa的压力下至少注入盐水两次。将生肉在0-4 C的温度下保温不超过48小时;提供以熏烤模式进行的热处理，包括在密封的热室中于28-30°C的温度和28-30％的相对湿度下稍微干燥40-60分钟，然后进行两阶段的熏烤程序，包括第一阶段的在76-78℃的温度和大约30％的相对湿度下吸烟40-60分钟，第二阶段烘烤，温度升高到80-88℃，直到猪肉内部温度达到68-72℃;将熏制和烤制的猪肉产品在设定的温度下在热室内保持3-5分钟;冷却和包装成品。效果：改善了生肉的结构机械和功能加工性能，从而提高了成品的质量和生物学价值，并降低了生产成本。 41 cl，前10

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公开/公告号RU2002115750A

专利类型
公开/公告日2004-01-27

原文格式PDF
申请/专利权人 ФЕДОСЕЕВ АНДРЕЙ ВЛАДИМИРОВИЧ;
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申请/专利号RU20020115750
发明设计人
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申请日2002-06-13
分类号A23L1/318;A23L1/314;
国家 RU
入库时间 2022-08-21 22:45:35

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