Juzov Sergej Gennad'evich (RU),Юзов Сергей Геннадьевич (RU),JUZOV SERGEJ GENNADEVICH
申请号：
RU2011110129/13
公开号：
RU0002448531C1
申请日:
2011.03.17
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used in production of raw smoked and raw dried boneless steak meat products, in particular, whole-muscle fermented ones in an individual or common package including those in cut form as well as goods of "snack-like products" type. The method envisages preparation of meat raw material, preparation of brine, syringing/injection of brine into meat raw material on a needle injector, massaging/tumbling of meat raw material, separately from or together with brine, or other kinds of physical treatment, maintenance and ageing of meat raw material, moulding, loading into a thermal treatment chamber； thermal treatment involving convective drying process. One introduces into the brine a fermented dried powdered water-soluble meat/meat-and-bone hydrolysate in an effective dosage and natural taste and aroma-forming ingredients. Low-molecular carbohydrates are introduced into the brine in a slightly increased dosage. The meat raw material ageing is performed at a temperature of 0-4°C, the value of relative air humidity equal to nearly 95%, during 24 hours. Convective drying is performed at a temperature of 10-15°C, with the value of relative air humidity gradually reduced from 74-78% to 55-60% and the air flow rate in the operation chamber gradually reduced from 0.5-1.0 to 0.1-0.2 m/s across the treatment process time according to a linear dependence. The ready products are packed. After loading into the thermal treatment chamber one additionally performs the products maintenance for brine/water draining/running-off, pre-drying, smoke flue curing and cooling. After thermal treatment one applies a mixture of dry decorative spices on the products surface.EFFECT: method ensures enhancement of food value and yield of the ready product, improvement of its quality, reduction of the technological process time.Изобретение относится к пищевой промышленности и может быть использовано при производстве сырокопчен
