RU2207020C1 - Method of producing uncooked smoked pork product, in particular, ham, breast of pork, boneless breast, neck, fillet, foreshank, method of producing uncooked smoked ham, method of producing uncooked smoked breast of pork, method of producing uncooked smoked boneless breast, method of producing uncooked smoked neck, method of producing uncooked smoked fillet, method of producing uncooked smoked foreshank - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves separating from hog half carcasses raw meat with pH value of about 5.8; providing dry salting of raw meat in vacuum massaging device with salt mixture comprising sodium nitrite, flavor additive and bacterial preparation by continuously mixing while rotating massaging device drum at rotational speed of 3-4 rev/min and not in the excess of 12 rev/min; massaging raw meat during cyclic rotation of drum and settling in each cycle with total cyclic massaging time within the range of 70-76 hours; holding in salt brine comprising sodium nitrite for about 8 days; pressing raw meat for about 74 hours and directing into thermal chamber for cyclic thermal processing including slight drying-smoking cycles, with air being used as working fluid for slight drying and smoke-air mixture with smoke concentration equal for all cycles or deviating by no more than plus and minus 10% being used as working fluid for smoking; upon termination of smoking process in each cycle, removing waste smoke-air mixture from thermal chamber and using fresh smoke-air mixture delivered from smoke generator. Number of cycles may be 4-8. Ratio of total smoking time and total slight drying time is 0.6-0.95. Upon termination of thermal processing, drying is carried out in drying chamber for 10-24 hours at temperature of 10-12 C, relative humidity of 70-75% and air flow speed of 0.1-0.2 m/s. EFFECT: improved quality of finished product by selecting optimized slight and final drying and smoking processes. 29 cl, 1 tbl

Description

 The invention relates to the meat processing industry, in particular to methods for the production of uncooked smoked pork product, such as ham, loin, boneless brisket, neck, balyk, knuckle.

 Whole muscle products have recently been in increasing consumer demand and in terms of production account for a quarter of the total output produced by meat enterprises in almost the entire world.

 This group of products is divided both by the type of raw materials used (pork, beef, lamb), and by the nature of the salting and heat treatment (raw smoked, boiled, smoked-boiled, baked, etc.).

 Varying the parameters of the technological processing of meat raw materials allows you to get meat products from the same meat raw materials that differ in organoleptic characteristics, the yield of the finished product and its storage time.

 Best domestic and foreign experience shows that the expansion of the well-known assortment of meat products and the selection of optimal processing parameters for meat raw materials is an indispensable condition for the successful activity of producers in the consumer market.

 There are various methods for the production of smoked pork products, for example, ham, loin, brisket, sirloin, shank, balyk.

 Closest to the invention in terms of all the claimed options, in essence and the technical result achieved is a method for the production of uncooked smoked product from pork, which involves the isolation of meat raw material from pork half carcasses, salting and ripening meat raw materials using a dry curing mixture, followed by exposure of the raw meat to curing brine , smoking and drying (see A.I. Rogov, Handbook of sausage production technologist, Moscow, Kolos, 1993, pp. 350-356).

 The disadvantage of this method is its lack of effectiveness, since it does not provide a uniform distribution of curing brine in meat raw materials, which negatively affects the quality of the manufactured product.

 The objective of the present invention in terms of all variants of the method of production of smoked pork product is to improve the quality of the manufactured product and improve its organoleptic properties by optimizing the modes and operations of the processes of salting, massaging and smoking of raw meat.

The problem in part of the first object of the invention is solved due to the fact that a method for the production of uncooked smoked product from pork, mainly ham, loin, boneless brisket, neck, balyka, shank, which, according to the invention, provides for the isolation of raw meat from pork half carcasses, is proposed with the value pH not more than 5.8, dry ambassador of meat raw materials in a vacuum massager using nitrite salt, a flavoring and bacterial preparation, first by stirring with continuous rotation of the drum vacuum massager with a speed of 3-4 rpm and not more than 12 revolutions, and then massaging it during its cyclical rotation and sediment in each cycle for a total cycle time of 68-76 hours, followed by keeping the meat raw in curing brine containing nitrite salt for no more than 8 days, pressing for no more than 74 hours, heat treatment with “drying-smoking” cycles in each cycle and using air as a working agent for drying, and for smoke-air mixture, concentration smoke in which they accept the same in all cycles or with a deviation of no more than ± 10%, and after the smoking process is completed in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each next cycle a fresh smoke mixture is used from the smoke generator, with the number of cycles taken equal to from 4 to 8, and the ratio of the total smoking time and the total drying time of components from 0.6 to 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days at a temperature of 10 up to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product.

 It is advisable to isolate two or more types of meat raw material from pork half carcasses for the production of ham, loin, boneless brisket, neck, balyka, shanks.

 It is recommended that, as a flavoring additive, it is preferable to use "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover 100 kg of unsalted meat raw materials should be used nitrite salt in an amount of 3.8-4.2 kg, flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation in an amount of 15.0-25.0 g .

It is advisable during cyclic rotation of the drum of the vacuum massager, the temperature in the thickness of pieces of meat raw materials and the temperature in the zone of location of the vacuum massager to maintain not exceeding 5 ^o C.

 It is recommended that curing brine contains nitrite salt in an amount of 5.7 to 6.3 wt.% Per 100 l of curing brine, and curing brine should be used in an amount of 45.0-55.0% per 100 kg of meat raw materials, while the meat raw material is preferably placed in a curing brine with a full coating of curing brine and pressing it with a load.

 Thus, a smoked pork product is obtained.

The problem in part of the second object of the invention is solved due to the fact that the proposed method for the production of raw smoked ham, which, according to the invention, provides for the isolation of raw meat in the form of ham from the hip part of pork half carcasses in the skin or with partially skinned with a pH value of 5.4 up to 5.8, dry ambassador of meat raw materials in a vacuum massager using nitrite salt, a flavoring agent and a bacterial preparation, first by mixing with continuous rotation of the drum of the vacuum massager with 3-4 rpm and 10-12 revolutions, and then massaging during cyclic rotation and sediment in each cycle with a duration of each cycle of 0.010 to 0.067 of the total cycle time, and in each cycle the rotation time of the vacuum massager drum and the time of its sludge is correlated as (1-3) :( 45-100), followed by keeping the raw meat in a curing brine containing nitrite salt for no more than 8 days, after which the ham is oval, braided and pressed with two parties in two stages, initially during 45-49 hours at a pressure of from 0.5 to 0.6 MPa, and then for 23-25 hours at a pressure of from 0.7 to 0.9 MPa, and then the ham is heat-treated with "drying - smoking" cycles each cycle and use as a working agent for drying - air, and when smoking - air-smoke mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10%, and after completion of the smoking process, the exhaust smoke in each cycle the mixture is removed from the heat chamber, and a fresh smoke train is used in each next cycle the ear mixture from the smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time is from 0.6 to 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, relative humidity of 70-75% and air velocity of 0.1-0.2 m / s to obtain the finished product from pork - smoked ham.

It is recommended that, as a flavoring additive, it is preferable to use "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover per 100 kg of unsalted meat raw materials, nitrite salt should be used in the amount of 3.8-4.2 kg, flavoring additive in the amount of 2.25-2.35 kg, and the bacterial preparation - starting culture in the amount of 15.0-25 0 g

It is advisable for cyclic rotation of the drum of the vacuum massager to take the rotation time of the drum in each cycle, preferably 0.7-2.0 minutes, and the settling time of 50-65 minutes with a total massage time of 68-75 hours and a load factor of the vacuum massager 0 , 7-0.8, while the ham can be placed in a curing brine with a full coating of it with curing brine and pressing it with a load and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle is carried out with air with a temperature of 34.5- 35.5 ^o With for 1.8-2.2 hours and a smoke-air mixture - with temperature th 31.0-32.5 ^o C for 2.8-3.2 h, in the second cycle - with air with a temperature of 29.0-31.0 ^o C for 1.9-2.1 h, and smoke mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture should be taken equal to each other and components of 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last one, to set the corresponding processing time by them in the second cycle, and in the last cycle the specified time should be taken predominantly equal to 0.9-1.1 h, and the flow of air and smoke mixture into the heat chamber to ensure the flow rate of the smoke-air mixture when it is fed into the heat chamber 2.5-3.5 m / s and the speed of passage of this stream in the location of the ham , 4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s.

It is recommended to use raw smoked ham to use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Ham from the hip part of pork half carcasses in the skin or with partially skinned - 100.0
and also in g:
Nitrite salt - 6950.0-7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0-2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15,0-25,0
In this way, a smoked pork product is obtained - a smoked ham.

The problem in part of the third object of the invention is solved due to the fact that the proposed method for the production of uncooked smoked loin, which, according to the invention, provides for the isolation of raw meat with ribs or without ribs in the form of a loin from the dorso-lumbar muscle of the pig carcasses with a pH value of 5.3 up to 5.8, dry ambassador of meat raw materials in a vacuum massager using nitrite salt, a flavoring agent and a bacterial preparation, first by mixing with continuous rotation of the vacuum massager drum at a speed s 3-4 rpm and up to 10 revolutions, and then they are massaged during its cyclic rotation and sediment in each cycle with a duration of each cycle of 0.015 to 0.065 of the total cycle time, and in each cycle the rotation time of the vacuum massager drum and the time of its sludge are correlated as (1-2.5) :( 45-80), followed by keeping the meat raw material in a curing brine containing nitrite salt for no more than 8 days, after which the loin is squared, looped and pressed in two stages, initially for 44-48 hours with yes the phenomenon from 0.5 to 0.6 MPa, and then for 22-24 hours at a pressure of from 0.7 to 0.9 MPa, and then heat the loin with heat cycles of "drying-smoking" in each cycle and use in as a working agent during drying - air, and when smoking - smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10%, and after the smoking process is completed in each cycle, the exhaust smoke-air mixture is removed from the heat chamber, and in each next cycle, use a fresh smoke mixture h of the smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time is from 0.6 to 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days at temperature from 10 to 12 ^o C, relative humidity of 70-75% and air velocity of 0.1-0.2 m / s to obtain the finished product from pork - raw smoked loin.

It is recommended that, as a flavoring additive, it is preferable to use "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover per 100 kg of unsalted meat raw materials, nitrite salt should be used in the amount of 3.8-4.2 kg, flavoring additive in the amount of 2.25-2.35 kg, and the bacterial preparation - starting culture in the amount of 15.0-25 0 g

It is advisable for cyclic rotation of the drum of the vacuum massager to take the rotation time of the drum in each cycle, preferably 0.7-2.0 minutes, and the settling time of 50-65 minutes with a total massage time of 68-75 hours and a load factor of the vacuum massager 0 , 7-0.8, while the loin should be placed in curing brine with a full coating of curing brine and pressing it with a load and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle should be carried out with air with a temperature of 34.0- 35.0 ^o With for 2.0-2.1 h and a smoke-air mixture - with temperature a swarm of 31.0-32.0 ^o C for 3.0-3.2 h, in the second cycle - with air with a temperature of 29.0-31.0 ^o C for 1.9-2.1 h, and smoke mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, take the air temperature and the temperature of the smoke-air mixture equal to each other and components 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last one, to set the corresponding processing time by them in the second cycle, and in the last cycle, the specified time should be taken equal to m 0.9-1.1 h, the flow of air and smoke mixture into the heat chamber is carried out with the flow rate of the smoke-air mixture when it is fed into the heat chamber 2.5-3.5 m / s and the speed of this flow in the zone of location of the loin 0, 4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s.

It is advisable to obtain raw smoked loin to use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Pork half-back muscle of the lumbar muscle - 100.0
and also in g:
Nitrite salt - 6950.0-7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0-2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15,0-25,0
Thus, a smoked pork product is obtained - uncooked smoked loin.

The problem in part of the fourth object of the invention is solved due to the fact that a method for the production of uncooked smoked boneless brisket is proposed, which, according to the invention, provides for the isolation of raw meat in the form of boneless brisket from the rib part of pork half carcasses with a pH value from 5.4 to 5.8, dry meat raw ambassador in a vacuum massager using nitrite salt, a flavoring agent and a bacterial preparation, first by stirring with continuous rotation of the vacuum massager drum at a speed s 3-4 rpm and 10-11 revolutions, and then massaging is carried out during its cyclical rotation and sediment in each cycle with a duration of each cycle of 0.014 to 0.064 of the total cycle time, and in each cycle the vacuum drum rotation time the massager and its settling time are correlated as (1-2,7) :( 45-95), followed by keeping the raw meat in a curing brine containing nitrite salt for no more than 8 days, after which the brisket is squared, grated and pressed on both sides in two stages, first in ie 45-49 hours at a pressure of from 0.5 to 0.6 MPa, and then for 23-25 hours at a pressure of from 0.7 to 0.9 MPa, and then the brisket is heat treated with "drying-smoking" cycles in each cycle and when used as a working agent, air is dried and, when smoked, an air-smoke mixture, the smoke concentration of which is assumed to be the same in all cycles or with a deviation of not more than ± 10%, and after completion of the smoking process, in each cycle the flue mixture is removed from the heat chamber, and fresh flue is used in each subsequent cycle a stuffy mixture from a smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time is from 0.6 to 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, relative humidity of 70-75% and air velocity of 0.1-0.2 m / s to obtain the finished product from pork - raw smoked boneless brisket.

It is advisable to use, as a flavoring additive, "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^™ F-SC-111", containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover per 100 kg of unsalted meat raw materials, nitrite salt should be used in the amount of 3.8-4.2 kg, flavoring additive in the amount of 2.25-2.35 kg, and the bacterial preparation - starting culture in the amount of 15.0-25 0 g

It is recommended that during the cyclic rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time of 68-75 hours and a load factor of the vacuum massager 0 , 7-0.8, the brisket should be placed in a curing brine with a full coating of it with curing brine and pressing it with a load and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle should be carried out with air with a temperature of 34.5-35, 5 ^o C for 1.8-2.2 hours and a smoke-air mixture - with a temperature of 31.0-32.5 ^o C for 2.8-3.2 hours, in the second cycle with air at a temperature of 29.0-31.0 ^o C for 1.9-2.1 hours, and with a smoke-air mixture with temperature and over time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, take the air temperature and the temperature of the smoke-air mixture equal to each other and components 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last, set appropriate the processing time by them in the second cycle, and in the last cycle, the specified time should be taken predominantly equal to 0.9-1.1 hours, moreover, the supply of air and smoke-air mixture to the heat chamber is carried out with the flow rate of the smoke-air mixture when it is fed into the heat chamber 2.5-3.5 m / s and the speed of passage of this flow in the area of the sternum 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s.

It is recommended to use raw smoked brisket to use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part of pork half carcasses - 100.0
and also in g:
Nitrite salt - 6950.0-7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0-2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15,0-25,0
Thus, a smoked pork product is obtained - uncooked smoked brisket.

The problem in part of the fifth object of the invention is solved due to the fact that the proposed method for the production of uncooked smoked neck, which, according to the invention, provides for the isolation of raw meat in the form of a neck from the neck of the pork half carcasses with a pH value of from 5.3 to 5.8, dry salting raw meat in a vacuum massager using nitrite salt, a flavoring agent and a bacterial preparation, first by stirring with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and up to 10 revolutions, and then wasp There is massaging during its cyclic rotation and sediment in each cycle with a duration of each cycle of 0.011 to 0.060 of the total cycle time, and in each cycle, the rotation time of the vacuum massager drum and its settling time are correlated as (1-2.5) :( 45-80), followed by keeping the meat raw in a curing brine containing nitrite salt for no more than 8 days, after which the neck is given a rectangular or oval shape, braided and pressed on both sides in two stages, first for 44-48 h at a pressure of from 0.5 to 0.6 MPa, and then for 22-24 hours at a pressure of from 0.7 to 0.9 MPa, and then the neck is heat treated with "drying - smoking" cycles in each cycle and air is used as a working agent for drying, and during smoking, the smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10%, and after the smoking process is completed, the exhaust smoke mixture is removed from the heat chamber in each cycle, and a fresh smoke-air mixture is used in each next cycle from the smoke generator, the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time of components is from 0.6 to 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days at a temperature of 10 up to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product from pork neck smoked.

It is recommended that, as a flavoring additive, it is preferable to use "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover per 100 kg of unsalted meat raw materials, nitrite salt should be used in the amount of 3.8-4.2 kg, flavoring additive in the amount of 2.25-2.35 kg, and the bacterial preparation - starting culture in the amount of 15.0-25 0 g

It is advisable for cyclic rotation of the drum of the vacuum massager to take the rotation time of the drum in each cycle, preferably 0.7-2.0 minutes, and the settling time of 50-65 minutes with a total massage time of 68-75 hours and a load factor of the vacuum massager 0 , 7-0.8, while the neck should be placed in a curing brine with a full coating of it with curing brine and pressing it with a load and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle should be carried out with air with a temperature of 34.0- 35.0 ^o C for 2.0-2.1 h and smoke mixture - with temperature 31.0-32.0 ^o C for 3.0-3.2 h, in the second cycle - with air with a temperature of 29.0-31.0 ^o C for 1.9-2.1 h, and smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, take the air temperature and the temperature of the smoke-air mixture equal to each other and components of 27.0-29.0 ^o С, and the time of their processing in each cycle, in addition to the last, set the appropriate processing time by them in the second cycle, and in the last cycle, the specified time should be taken predominantly equal to 0, 9-1.1 h, and the flow of air and the smoke mixture into the heat chamber is recommended to be done with the flow rate of the smoke-air mixture when it is fed into the heat chamber 2.5-3.5 m / s and the flow velocity in the neck zone 0.4 - 0.55 m / s, and air flow rates - respectively 4.4-5.5 m / s and up to 0.8 m / s.

It is advisable to obtain raw smoked neck using components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The neck of the pork half carcass - 100.0
and also in g:
Nitrite salt - 6950.0-7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0-2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15,0-25,0
Thus, a smoked pork product is obtained - a smoked neck.

The problem in part of the sixth object of the invention is solved due to the fact that the proposed method for the production of uncooked smoked balyk, which, according to the invention, provides for the isolation of meat raw materials with a pH value from 5.4 to 5.8 from the dorso-lumbar part of the pork carcasses to obtain a balyk , dry ambassador of meat raw materials in a vacuum massager using nitrite salt, a flavoring agent and a bacterial preparation, first by stirring with continuous rotation of the vacuum massager drum at a speed of 3-4 rpm and 9-10 e revolutions, and then massaging is carried out during its cyclic rotation and sediment in each cycle with a duration of each cycle of 0.015 to 0.065 of the total cycle time, and in each cycle, the rotation time of the vacuum-massager drum and its settling time are correlated as (1-2, 5) :( 45-80), followed by keeping the raw meat in a curing brine containing nitrite salt for no more than 8 days, after which the raw meat is given a rectangular shape, braided and pressed in two stages, first for 44-48 h at a pressure of 0.5 d about 0.6 MPa, and then for 22-24 hours at a pressure of from 0.7 to 0.9 MPa, and then the meat is processed in heat cycles with a "drying - smoking" cycle in each cycle and used as a working agent with drying - air, and when smoking - air-smoke mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of no more than ± 10%, and after the smoking process is completed, the exhaust smoke mixture is removed from the heat chamber in each cycle, and in each next use fresh smoke from smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time is from 0.6 to 0.95, and after the heat treatment is completed, the resulting bale is dried in the drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, a relative humidity of 70-75% and an air velocity of 0.1-0.2 m / s with obtaining the finished product from pork - raw smoked balyk.

It is recommended that, as a flavoring additive, it is preferable to use "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover per 100 kg of unsalted meat raw materials, nitrite salt should be used in the amount of 3.8-4.2 kg, flavoring additive in the amount of 2.25-2.35 kg, and the bacterial preparation - starting culture in the amount of 15.0-25 0 g

It is advisable for cyclic rotation of the drum of the vacuum massager to take the rotation time of the drum in each cycle, preferably 0.7-2.0 minutes, and the settling time of 50-65 minutes with a total massage time of 68-75 hours and a load factor of the vacuum massager 0 , 7-0.8, while the meat raw materials should be placed in a curing brine with a full coating of curing brine and pressing it with a load and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle should be carried out with air with a temperature of 34.0 -35,0 ^o C for 2.0-2.1 hours and smoke-air mixture - with the eraturoy 31,0-32,0 ^o C for 3.0-3.2 hours, in the second cycle - air at 29,0-31,0 ^o C for 1.9-2.1 hours, and smoke- mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, take the air temperature and the temperature of the smoke-air mixture equal to each other and components 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last one, to set the corresponding processing time by them in the second cycle, and in the last cycle the specified time should be taken predominantly equal to 0.9-1.1 h, and the flow of air and smoke mixture into the heat chamber to ensure the flow rate of the smoke-air mixture when it is fed into the heat chamber 2.5-3.5 m / s and the speed of passage of this flow in the area of the balyk 0 , 4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s.

It is advisable to obtain raw smoked balyk to use the components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The lumbar part of the pork half carcass - 100.0
and also in g:
Nitrite salt - 6950.0-7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0-2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15,0-25,0
Thus, a smoked pork product is obtained - uncooked smoked balyk.

The problem in part of the seventh object of the invention is solved due to the fact that the proposed method for the production of uncooked smoked shank, which, according to the invention, provides for the selection of raw meat in the form of shank from the scapula of pork half carcasses in the skin with a pH value from 5.3 to 5.8, dry ambassador of meat raw materials in a vacuum massager using nitrite salt, a flavoring and bacterial preparation, first by stirring with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and up to 10 revolutions, and for they carry out massaging during its cyclic rotation and sediment in each cycle with a duration of each cycle of 0.015 to 0.065 of the total cycle time, and in each cycle, the rotation time of the vacuum massager drum and its settling time are correlated as (1-2.5): (45-80), followed by keeping the raw meat in a curing brine containing nitrite salt for no more than 8 days, after which they are braided and pressed in two stages, first for 44 - 48 hours at a pressure of 0.5 to 0 , 6 MPa, and then for 22-24 hours at a pressure of from 0.7 to 0.9 MPa and then heat treatment of the shank is carried out with "drying-smoking" cycles in each cycle and using air as the working agent for drying, and when smoking - a smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of no more than ± 10%, and after completion of the smoking process in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each subsequent cycle a fresh smoke air mixture is used from the smoke generator, while the number of cycles is taken to be from 4 to 8, the ratio of the total time of smoking and total drying time of from 0.6 to 0.95, and after the heat treatment, drying in the drying chamber for 10-24 days at a temperature of from 10 to 12 ^o C, relative humidity of 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product from pork - raw smoked shank.

It is advisable to use, as a flavoring additive, "ALROSA SPECIAL EXTRA" of the company "Almi", and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^™ F-SC-111", containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover per 100 kg of unsalted meat raw materials, nitrite salt should be used in the amount of 3.8-4.2 kg, flavoring additive in the amount of 2.25-2.35 kg, and the bacterial preparation - starting culture in the amount of 15.0-25 0 g

It is recommended that during the cyclic rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time of 68-75 hours and a load factor of the vacuum massager 0 , 7-0.8, while the knuckle should be placed in a curing brine with a full coating of it with curing brine and pressing it with a load and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle should be carried out with air with a temperature of 34.0- 35.0 ^o With for 2.0-2.1 h and a smoke-air mixture - with temperature th 31.0-32.0 ^o С for 3.0-3.2 h, in the second cycle - with air with a temperature of 29.0-31.0 ^o С for 1.9-2.1 h, and smoke mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, take the air temperature and the temperature of the smoke-air mixture equal to each other and components 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last one, to set the corresponding processing time by them in the second cycle, and in the last cycle, the specified time should be taken predominantly equal 0.9-1.1 h, and the flow of air and smoke mixture into the heat chamber to ensure the flow rate of the smoke-air mixture when it is fed into the heat chamber 2.5-3.5 m / s and the speed of this flow in the zone of the rudder 0, 4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s.

It is advisable to obtain raw smoked shank to use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The knuckle from the shoulder of the pork half carcasses in the skin - 100.0
and also in g:
Nitrite salt - 6950.0-7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0-2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15,0-25,0
For the production of uncooked smoked product, pork meat is extracted from raw meat corresponding to the type of product obtained. So, to obtain ham from pork half carcasses, raw meat is extracted from the hip part, to obtain a loin from the dorso-lumbar muscle with ribs or without ribs, to obtain a boneless brisket from the thoracic part of pork half-carcasses, to obtain a neck - from the neck part of pork half-carcasses, for receiving a balyk - from the dorso-lumbar part, to obtain the shank - from the scapula of pork half carcasses. At the same time, meat raw materials isolated from different parts of the pork carcasses, for example, from the spinal-lumbar muscle without ribs in the form of a loin and in the form of a balyka, can also be processed.

 The technical result provided by the invention consists in increasing the efficiency of the salting and ripening processes during cyclic massage in a vacuum massager and subsequent aging in a salting brine, in optimizing the smoking and drying process and thereby increasing the shelf life, quality of the manufactured product and improving its organoleptic properties.

 The smoking regime is optimized due to the multiple alternate forced supply of air into the heat chamber, which provides the passive smoking-drying phase, and the smoke-air mixture, which provides the active smoking phase with temperature, relative humidity and flow rate of the working agent taking into account the mass of processed pieces of meat raw materials and state of the surface layer.

 The finished product has a pronounced taste and smell, a natural bright color, an elastic monolithic consistency, a stable yield of the product and a guaranteed sanitary condition.

 The method of production of smoked product is illustrated by the following examples, which do not cover, and moreover, do not limit the entire scope of the claims of the proposed invention.

Example 1
For the production of raw smoked product from pork, mainly ham, loin, boneless brisket, neck, balyka, shank, meat raw materials are isolated from pork half carcasses.

 The extracted meat raw materials and the above components for salting are loaded into the drum of the vacuum massager for dry salting, the meat raw materials are mixed with continuous rotation of the vacuum massager drum at a speed of 4 rpm, and up to 12 revolutions of the vacuum massager drum are produced.

Then carry out a cyclic massaging of raw meat during cyclic rotation and suction of the vacuum massager drum in each cycle for a total cycle time of 68-76 hours. When cyclic rotation of the vacuum massager drum, the temperature in the thickness of the pieces of raw meat and the temperature in the vacuum zone massagers support 5 ^o C.

 In parallel, a curing brine is prepared containing 6 kg of nitrite salt per 100 l of curing brine. Curing brine is used in an amount of 50% per 100 kg of unsalted meat raw materials.

 After massaging, the raw meat is unloaded from the vacuum massager and placed in a curing brine with a full coating of curing brine and pressing it with a load and kept for 8 days. Then the raw meat is pressed for 74 hours and sent for heat treatment in a heat chamber.

 Heat treatment is carried out by cycles of "drying - smoking" in each cycle using air as the working agent for drying and, when smoking, a smoke-air mixture. The concentration of smoke in all cycles is the same. The number of cycles is 6. The ratio of the total smoking time and the total drying time is 0.8.

 After the smoking process is completed in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each subsequent smoking cycle, a fresh smoke mixture is used from the smoke generator.

After the end of the heat treatment, the raw meat is sent to the drying chamber. Drying is carried out for 20 days at a temperature of 10 ^o C, a relative humidity of 70% and an air velocity of 0.1 m / s.

 Thus, a smoked pork product is obtained, which is a natural high quality product with excellent structural and rheological characteristics and organoleptic properties. Its characteristics are presented in table. 1 and 2.

 Heat treatment can be carried out as a product of one name, and products of different names at the same time.

Example 2
For the production of uncooked smoked ham from pork half carcasses, meat raw materials are isolated in the form of a hip leg of pork half carcasses. Allocate meat raw materials with a pH value of 5.6 in the amount of 100 kg.

For the preparation of smoked ham, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hams of pork half carcasses with partially skinned - 100.0
and also in g:
Nitrite salt - 7000.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2300,0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 20.0
The extracted meat raw materials are loaded into a vacuum massager, at a load factor of 0.7, and nitrite salt is added in an amount of 4.0 kg, the above flavoring additive and a bacterial preparation in amounts of 2.3 kg and 20 g, respectively, and are carried out dry ambassador of meat raw materials by stirring with continuous rotation of the drum of the vacuum massager at a speed of 3 rpm, producing up to 10 revolutions. Then carry out the process of cyclic massage during rotation of the drum of the vacuum massager and sludge in each cycle with a duration of each cycle of 0.014 total time cycles.

 In each cycle, the rotation time of the vacuum massager drum is 1 min, and its settling time is 59 min at a rotation speed of the vacuum massager drum 3 rpm, with a total massage time of 72 hours.

After massaging, the meat raw materials are unloaded from the drum of the vacuum massager and placed in a curing brine with a nitrite salt content of 6.0 kg and water of 94 l, fully coated with curing brine and pressing it with a load for 8 days and kept at a temperature of 8 ^o C. Curing brine used in an amount of 50% per 100 kg of unsalted meat raw materials.

Then the raw meat is removed from the curing brine, the ham is oval, braided and pressed on both sides in two stages: first, at a temperature of 10 ^{° C.} for 74 hours at a pressure of 0.5 MPa, and then within 24 hours at a pressure 0.8 MPa, after which the meat raw materials are sent to heat treatment and drying.

 Heat treatment is carried out in a smoking chamber with regulation of temperature, humidity and speed of the working agent, taking into account the mass of processed pieces of meat raw materials and the state of the surface layer in cycles in the "drying - smoking" mode in each cycle using air as the working agent for drying, and when smoked - a smoke-air mixture, the concentration of smoke in which is assumed to be the same in all cycles.

 The air and smoke-air mixture are supplied to the heat chamber with the flow rate of the smoke-air mixture supplied to the heat chamber of 3.0 m / s and the speed of passage of this flow in the location of the ham hams of 0.5 m / s, and the air velocity is 5.0, respectively and 0.8 m / s.

 After the smoking process is completed in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each next cycle a fresh smoke-air mixture is used from the smoke generator, the number of cycles being taken to be 6, and the ratio of the total smoking time and the total drying time of 0.7.

Heat treatment in the first cycle is carried out with air with a temperature of 34.5 ^o C for 2 h and a smoke-air mixture with a temperature of 31.5 ^o C for 3 h, in the second cycle with air with a temperature of 30 ^o C for 2 h, and smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and temperature of the smoke-air mixture are taken equal to each other and components of 28 ^o C. The processing time in each cycle, except the last, set appropriate time tim of processing in the second cycle, and assumed to equal 1 hr in the last cycle specified time.

After the end of the heat treatment, the raw meat is sent to the drying chamber, where it is dried for 17 days at a temperature of 10 ^o C, relative humidity 72% and air velocity 0.1 m / s.

 The resulting uncooked smoked pork product is uncooked ham, packaged, labeled and sent for sale. The characteristics of the ham obtained by the above method are presented in table. 1 and 2.

Example 3
For the production of raw smoked ham from pork half carcasses, meat raw materials with a pH value of 5.8 in the form of hams of the hip part of pork half carcasses are isolated.

For the preparation of smoked ham, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
The leg of the hip part of the pork half in the skin - 100.0
and also in g:
Nitrite salt - 7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 25.0
The meat raw material ambassador is carried out as described in example 2, but the above number of components is added at a loading coefficient of the vacuum massager drum 0.8.

The massaging process is carried out with the cyclical rotation of the vacuum massager drum, maintaining the temperature in the thickness of the meat raw material and the temperature in the zone of the vacuum massager 4 ^o C and the duration of each cycle of 0.015 total cycle time, and in each cycle the rotation time of the vacuum massager drum is 1 min, and its sedimentation time - 65 min at a rotation speed of the drum of the vacuum massager 3 rpm, with a total massage time of 72 hours

After massaging, the meat raw materials are unloaded from the drum of the vacuum massager and placed in curing brine with a content of nitrite salt of 6.2 kg and water of 93.8 l, fully coated with curing brine and pressing it with a load for 7 days and kept at a temperature of 6 ^o C.

Then the raw meat is removed from the curing brine, ham is oval, braided and pressed on both sides in two stages, first at a temperature of 19 ^o C for 46 hours at a pressure of 0.6 MPa, and then for 23 hours at a pressure of 0, 9 MPa, after which the meat raw materials are sent to heat treatment and drying.

 Heat treatment is carried out as described in example 2, but the smoke concentration during smoking is taken in part of the cycles with a deviation from the average by 7% up.

 The air and smoke-air mixture are supplied to the heat chamber with the flow rate of the smoke-air mixture supplied to the heat chamber of 3.0 m / s and the speed of passage of this flow in the location of the ham hams of 0.5 m / s, and the air velocity is 5.0, respectively and 0.8 m / s, the number of cycles is taken to be 6, and the ratio of the total smoking time and the total drying time is 0.7.

Heat treatment in the first cycle is carried out with air with a temperature of 35.0 ^o C for 2.2 hours and a smoke-air mixture with a temperature of 31.5 ^o C for 3 h, in the second cycle with air with a temperature of 31 ^o C for 1 h and with a smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components of 28 ^o C. The processing time in each cycle, except the last set appropriate bp Meni processing in the second cycle, and in the last cycle specified time is determined to be 1.1 hours.

After the end of the heat treatment, the ham is dried for 19 days at a temperature of 11 ^o C, relative humidity 73% and air velocity 0.2 m / s.

 Get a smoked product from pork - smoked ham, high quality, the characteristics of which are presented in table. 1 and 2.

Example 4
For the production of uncooked smoked loin from pork half carcasses, meat raw materials with a pH value of 5.7 are extracted from the lumbar muscle of pork half carcasses in the form of a loin.

For the preparation of raw smoked loaves, chilled meat raw materials are used with a temperature in its thickness of 3 ^o C, with the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscle of pork half carcass in the form of a loin - 100.0
and also in g:
Nitrite salt - 7000.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2300,0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 20.0
The extracted meat raw materials are subjected to dry salting. For this, raw meat and the above components are loaded into a vacuum massager at a load factor of 0.7, the raw materials are mixed by continuously rotating the drum of the vacuum massager at a speed of 4 rpm up to 10 revolutions.

 Then carry out the process of massaging the raw materials during the cyclic rotation of the drum of the vacuum massager and sludge in each cycle with a duration of each cycle of 0.016 total cycle time. The rotation time of the vacuum massager drum in each cycle is 2 minutes, and its settling time is 65 minutes with a total massage time of 72 hours.

After massaging, the meat raw materials are unloaded from the vacuum massager and placed in a curing brine with a nitrite salt content of 6.0 kg and water of 94 l, fully coated with curing brine and pressing it with a load for 8 days and kept at a temperature of 8 ^o C. Curing brine is used in an amount of 50% per 100 kg of unsalted meat raw materials.

Then the meat raw materials are removed from the curing brine, give the loaf a rectangular shape, braided and pressed at a temperature of 9 ^o C in two stages: first, for 48 hours at a pressure of 0.6 MPa, and then for 24 hours at a pressure of 0.8 MPa after which the meat raw materials are sent to heat treatment and drying.

 Heat treatment and drying of the loin is carried out as described in example 2.

 Thus, a smoked pork product is obtained - a smoked loin. Organoleptic and other characteristics are presented in table. 1 and 2.

Example 5
For the production of uncooked smoked brisket from pork half carcasses, raw meat is extracted in the form of a boneless brisket from the pork half-carcass part with a pH value of 5.4.

 Ambassador of raw meat, massaging, aging in curing brine, heat treatment and drying of the brisket is carried out as described in example 3.

 The result is a smoked pork product - high-quality raw smoked boneless brisket with improved organoleptic properties. Organoleptic and other characteristics are presented in table. 1 and 2.

Example 6
For the production of uncooked smoked neck from pork half carcasses, raw meat is extracted in the form of a neck from the neck of pork half carcasses with a pH value of 5.3.

To obtain a raw smoked neck use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The neck of the pork half carcass - 100.0
and also in g:
Nitrite salt - 6950.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2250.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15.0
Ambassador of meat raw materials, massaging, aging in curing brine, heat treatment and drying of the brisket is carried out as described in example 2.

 The result is a smoked pork product - a high-quality smoked neck with improved organoleptic properties. Organoleptic and other characteristics are presented in table. 1 and 2.

Example 7
For the production of uncooked smoked balyk from pork half carcasses, meat raw materials with a pH value of 5.5 are extracted from the dorso-lumbar part of pork half-carcasses to produce uncooked smoked balyk.

For the production of raw smoked balyk, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
The lumbar part of the pork half carcass - 100.0
and also in g:
Nitrite salt - 7050.0
Taste and aromatic additive "ALROSA SPECIAL EXTRA" of the company "Almi" - 2350.0
Bacterial drug - starter culture "BACTOFERM ^TM F-SC-111" - 15.0
The above components are loaded into the vacuum massager drum at a load factor of 0.8, the mixture is stirred with continuous rotation of the vacuum massager drum at a speed of 3 rpm for 10 revolutions. Then carry out a cyclic massaging of raw meat during rotation of the drum for 1 min and sludge for 50 minutes in each cycle with a duration of each cycle, comprising from 0.011 total cycle time. Massaging is carried out for 75 hours

After massaging, the meat raw materials are unloaded from the drum of the vacuum massager and placed in a curing brine with a nitrite salt content of 6.0 kg and water of 94 l, fully coated with curing brine and pressing it with a load for 8 days and kept at a temperature of 8 ^o C. Curing brine used in an amount of 50% per 100 kg of unsalted meat raw materials.

Then the raw meat is removed from the curing brine, give it a rectangular shape, loop and pressed at a temperature of 11 ^o C in two stages: first for 46 hours at a pressure of 0.6 MPa, and then for 24 hours at a pressure of 0.7 MPa after which the meat raw materials are sent to heat treatment and drying.

 Heat treatment is carried out in a heat chamber by cycles of "drying-smoking" in each cycle when using air as a working agent for drying, and when smoking, an air-smoke mixture. The smoke concentration in all cycles is accepted with a deviation of 5%.

Heat treatment in the first cycle is carried out with air with a temperature of 35.0 ^o C for 2.0 hours, and smoking is carried out with a smoke-air mixture with a temperature of 31.0-32.5 ^o C for 2.8-3.2 hours, in the second the cycle - with air with a temperature of 30.0 ^o C for 2.0 hours, and the smoke-air mixture with a temperature and for a time equal to the temperature and time of air treatment in this cycle. In subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and constitute 28.0 ^{° C.} , and the processing time by them in each cycle, except the last, is set by the corresponding processing time in the second cycle, and in the last cycle the indicated time is 1 hour .

 The air and smoke-air mixture are supplied to the heat chamber with ensuring the flow rate of the smoke-air mixture when it is fed into the heat chamber 3.0 m / s and the speed of passage of this flow in the zone of meat raw materials 0.5 m / s, and the air flow velocity, respectively, 5, 0 and 0.8 m / s.

 After the smoking process is completed, in each cycle the spent smoke and air mixture is removed from the heat chamber, and in each next cycle, fresh smoke and air mixture is used from the smoke generator. The number of cycles is taken 4. The ratio of the total smoking time and the total drying time is 0.8.

After the end of the heat treatment, the smoked product - balyk is transferred to the drying chamber. Drying is carried out for 17 days at a temperature of 11 ^o C, a relative humidity of 72% and an air velocity of 0.1 m / s.

 Thus, a smoked pork product is obtained - a raw smoked balyk, which is packaged, labeled and sent for sale. The characteristics of raw smoked balyk are presented in table. 1 and 2.

Example 8
To obtain raw smoked shank, raw meat is isolated in the form of a shank from the scapula of pork half carcasses in the skin with a pH value of 5.7. The ratio of the necessary components is as described in example 6, but the meat is used as a meat shank.

 Ambassador meat raw materials, massaging, aging, heat treatment and drying is carried out as described in example 3.

 Thus, a smoked pork product is obtained - a raw smoked shank. The characteristics of raw smoked shank are presented in table. 1.

 As can be seen from the presented examples, the technical result provided by the invention is to increase the efficiency of the processes of salting, massaging and heat treatment of meat raw materials, which improves the quality of the finished uncooked smoked pork product and its shelf life due to the absence of pathogenic microorganisms in the product.

Claims (25)

1. Method for the production of uncooked smoked product from pork, mainly ham, loin, boneless brisket, neck, balyk, shank, characterized in that it provides for the isolation of raw meat from pork half carcasses, with a pH value of not more than 5.8, dry salted meat raw a vacuum massager using nitrite salt, a flavoring agent and a bacterial preparation, first by stirring with continuous rotation of the drum, the vacuum massager at a speed of 3-4 rpm and no more than 12 revolutions, and then massiro during cyclic rotation and sludge in each cycle for a total cycle time of 68-76 hours, followed by keeping the meat raw material in a curing brine containing nitrite salt for no more than 8 days, pressing for no more than 74 hours , heat treatment with cycles of "drying - smoking" in each cycle and use as a working agent for drying - air, and when smoking - smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10%, and by after the smoking process is completed in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each next cycle a fresh smoke-air mixture is used from the smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time of 0, 6 to 0.95, and after completion of the heat treatment, drying is carried out in a drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / with getting ready of the product.  2. The method according to claim 1, characterized in that it provides for the selection of two or more types of meat raw material from pork half carcasses for the production of ham, loin, boneless brisket, neck, balyka, shanks. 3. The method according to claim 1, characterized in that, as a flavoring additive, preferably “ALROSA SPECIAL EXTRA” of the company “Almi” is used, and as a bacterial preparation, a starter culture, preferably “BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used in a starting culture in an amount 15.0-25.0 g. 4. The method according to claim 1, characterized in that during cyclic rotation of the drum of the vacuum massager, the temperature in the thickness of the pieces of meat and the temperature in the zone of the vacuum massager is maintained not exceeding 5 ^o C.  5. The method according to claim 1, characterized in that the curing brine contains nitrite salt in an amount of from 5.7 to 6.3 wt.% Per 100 l of curing brine, wherein the curing brine is used in an amount of 45.0-55, 0% per 100 kg of raw meat, while the raw meat is placed in a curing brine with a full coating of curing brine and pressing it with a load. 6. Method for the production of raw smoked ham, characterized in that it provides for the isolation of meat raw materials in the form of ham from the hip part of pork half carcasses in the skin or with partially skinned skin with a pH value from 5.4 to 5.8, dry salting of meat raw materials in a vacuum a massager using nitrite salt, a flavoring agent and a bacterial preparation, first by stirring with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and 10-12 revolutions, and then massaging with a cyclic rotation cessation and sludge in each cycle with a duration of each cycle ranging from 0.010 to 0.067 of the total time of the cycles, and in each cycle, the time of rotation of the drum of the vacuum massager and the time of its sedimentation is correlated as (1-3) :( 45-100), followed by keeping the raw meat in a curing brine containing nitrite salt for no more than 8 days, after which the ham is oval, braided and pressed on both sides in two stages, first for 45-49 hours at a pressure of 0.5 to 0 , 6 MPa, and then for 23-25 hours at a pressure of from 0.7 to 0.9 MPa, and then carry out the heat treatment of the ham with "drying - smoking" cycles in each cycle and using it as a working agent for drying - air, and when smoking - a smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10% and after completion of the smoking process in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each next cycle a fresh smoke mixture is used from the smoke generator, while the number of cycles is taken to be from 4 to 8, and the corresponding the total smoking time and the total drying time are between 0.6 and 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days. at a temperature of 10 to 12 ^o C, relative humidity of 70-75% and air velocity of 0.1-0.2 m / s to obtain the finished product from pork - raw smoked ham. 7. The method according to claim 6, characterized in that, as a flavoring additive, preferably "ALROSA SPECIAL EXTRA" of the company "Almi" is used, and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus is used curvatus HJ5 and Staphylococcus carnosus MIII, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used as a starting culture in an amount of 15 0-25.0 g. 8. The method according to claim 6, characterized in that during the cyclical rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time 68-75 hours and the load factor of the vacuum massager 0.7-0.8, while the ham is placed in a curing brine with a full coating of curing brine and pressing it with a load, and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle is performed by air with a temperature of 34,5-35,5 ^o C for 1.8-2.2 hours, and smoke-air mixture - a temperature 31,0-32,5 ^o C for 2.8-3.2 hours, in the second cycle - air at 29,0-31,0 ^o C for 1.9-2.1 hours, and a smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components 27.0-29.0 ^o C, and the processing time in each cycle, except the last one, they set the corresponding processing time by them in the second cycle, and in the last cycle the specified time takes predominantly substantially equal to 0.9-1.1 hours, moreover, the air and smoke-air mixture are supplied to the heat chamber while ensuring the flow rate of the smoke-air mixture when it is supplied to the heat chamber 2.5-3.5 m / s and the speed of this flow in the hams 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s. 9. The method according to any one of claims 6 and 7, characterized in that for the production of smoked ham, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Ham from the hip part of pork half carcasses in the skin or with partially skinned - 100.0
and also, g:
Nitrite salt - 6950.0 - 7050.0
Flavoring additive "ALROSA SPECIAL EXTRA" company "Almi" - 2250.0 - 2350.0
Bacterial preparation - starting culture "BACTOFERM ^TM F-SC-111" - 15.0 - 25.0
10. Method for the production of uncooked smoked loin, characterized in that it provides for the isolation of raw meat with ribs or without ribs in the form of a loin from the dorso-lumbar muscle of pork half carcasses with a pH value of from 5.3 to 5.8, dry salting meat raw materials in a vacuum a massager using nitrite salt, a flavoring agent and a bacterial preparation, first by stirring with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and up to 10 revolutions, and then massaging it with its cyclic rotation and sludge in each cycle with a duration of each cycle ranging from 0.015 to 0.065 of the total time of the cycles, and in each cycle, the rotation time of the drum of the vacuum massager and its settling time are correlated as (1-2.5) :( 45-80), s the subsequent aging of raw meat in curing brine containing nitrite salt for no more than 8 days. after which the loin is squared, braided and pressed in two stages, first for 44-48 hours at a pressure of 0.5 to 0.6 MPa, and then for 22-24 hours at a pressure of 0.7 to 0.9 MPa, and then the loaf is heat-treated with "drying-smoking" cycles in each cycle and using air as the working agent for drying, and for smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation no more than ± 10%, and after completion of the smoking process in each cycle worked out the flue gas mixture is removed from the heat chamber, and in each subsequent cycle a fresh flue gas mixture is used from the smoke generator, the number of cycles being taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time of 0.6 to 0.95, and after completion of the heat treatment, drying is carried out in a drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product from pork - smoked loin. 11. The method according to claim 10, characterized in that, as a flavoring additive, preferably "ALROSA SPECIAL EXTRA" of the company "Almi" is used, and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus MIII, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used as a starting culture in an amount 15.0-25.0 g. 12. The method according to claim 10, characterized in that during the cyclical rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time 68-75 hours and the load factor of the vacuum massager 0.7-0.8, while the loin is placed in curing brine with a full coating of curing brine and pressing it with a load, and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle is performed by air with a temperature of 34,0-35,0 ^o C for 2.0-2.1 hours, and smoke-air mixture - a temperature 31,0-32,0 ^o C for 3.0-3.2 hours, in the second cycle - air at 29,0-31,0 ^o C for 1.9-2.1 hours, and a smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components 27.0-29.0 ^o C, and the processing time in each cycle, except the last one, they set the corresponding processing time by them in the second cycle, and in the last cycle the specified time takes predominantly substantially equal to 0.9-1.1 hours, moreover, the air and smoke-air mixture are supplied to the heat chamber with the flow rate of the smoke-air mixture supplied to the heat chamber 2.5-3.5 m / s and the speed of this flow in the zone of the loin 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s. 13. The method according to any one of paragraphs.10-11, characterized in that for the production of smoked loin, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscle of pork half carcasses - 100.0
and also, g:
Nitrite salt - 6950.0 - 7050.0
Flavoring additive "ALROSA SPECIAL EXTRA" company "Almi" - 2250.0 - 2350.0
The bacterial preparation is the starting culture "BACTOFERM ^TM F-SC-111" - 15.0 - 25.0. 14. Method for the production of uncooked smoked boneless brisket, characterized in that it provides for the isolation of raw meat in the form of boneless brisket from the ribcage of pork half carcasses with a pH value from 5.4 to 5.8, dry ambassador of raw meat in a vacuum massager using nitrite salt , a flavoring additive and a bacterial preparation, first by stirring with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and 10-11 revolutions, and then massaging with its cyclic rotation and about is empty in each cycle with a duration of each cycle ranging from 0.014 to 0.064 of the total cycle time, and in each cycle, the rotation time of the vacuum massager drum and its settling time are correlated as (1-2.7) :( 45-95), followed by keeping the raw meat in a curing brine containing nitrite salt for no more than 8 days, after which the brisket is squared, braided and pressed on both sides in two stages, first for 45-49 hours at a pressure of 0.5 to 0 , 6 MPa, and then for 23-25 hours at a pressure of from 0.7 to 0.9 MPa, and then p carry out the thermal treatment of the breast with the cycles of "drying-smoking" in each cycle and using it as a working agent for drying - air, and when smoking - a smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10% and after completion of the smoking process in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each subsequent cycle, a fresh smoke air mixture is used from the smoke generator, while the number of cycles is taken to be from 4 to 8, and accordingly the reduction of the total smoking time and the total drying time of components from 0.6 to 0.95, and after the end of the heat treatment, drying is carried out in the drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product from pork - raw smoked boneless brisket. 15. The method according to 14, characterized in that, as a flavoring additive, preferably "ALROSA SPECIAL EXTRA" of the company "Almi" is used, and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus M III, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used in a starting culture in an amount 15.0-25.0 g. 16. The method according to 14, characterized in that during the cyclical rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total the massage time 68-75 h and the load factor of the vacuum massager 0.7-0.8, the brisket is placed in a curing brine with a full coating of curing brine and pressing it with a load, and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle is performed by air with a temperature of 34,5-35,5 ^o C for 1.8-2.2 hours, and smoke-air mixtures w - with temperature 31,0-32,5 ^o C for 2.8-3.2 hours, in the second cycle - air at 29,0-31,0 ^o C for 1.9-2.1 hours, and with a smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components 27.0-29.0 ^o С, and time their processing in each cycle, except for the last one, is set corresponding to the processing time by them in the second cycle, and in the last cycle the indicated time takes precedence substantially equal to 0.9-1.1 h, and the air and smoke-air mixture are supplied to the heat chamber with the flow rate of the smoke-air mixture supplied to the heat chamber 2.5-3.5 m / s and the speed of this flow in the brisket location 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s. 17. The method according to any one of paragraphs.14 and 15, characterized in that for the production of smoked brisket use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part of pork half carcasses - 100.0
and also, g:
Nitrite salt - 6950.0 - 7050.0
Flavoring additive "ALROSA SPECIAL EXTRA" company "Almi" - 2250.0 - 2350.0
Bacterial preparation - starting culture "BACTOFERM ^TM F-SC-111" - 15.0 - 25.0
18. Method for the production of uncooked smoked neck, characterized in that it provides for the isolation of raw meat in the form of a neck from the neck of the pork half carcasses with a pH value of 5.3 to 5.8, dry ambassador of raw meat in a vacuum massager using nitrite salt, flavor additives and the bacterial preparation, first by mixing with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and up to 10 revolutions, and then massaging it with its cyclic rotation and sediment in each cycle for a long time the bone of each cycle, comprising from 0.011 to 0.060 of the total cycle time, and in each cycle, the rotation time of the drum of the vacuum massager and the time of its sludge are correlated as (1-2.5) :( 45-80), followed by keeping the raw meat in curing brine containing nitrite salt, for no more than 8 days, after which the neck is given a rectangular or oval shape, braided and pressed on both sides in two stages, first for 44-48 hours at a pressure of from 0.5 to 0.6 MPa and then for 22-24 hours at a pressure of from 0.7 to 0.9 MPa, and then heat treatment is carried out neck swelling with "drying - smoking" cycles in each cycle and use as a working agent for drying - air, and when smoking - smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of no more than ± 10%, and after the smoking process is completed, in each cycle the spent smoke and air mixture is removed from the heat chamber, and in each next cycle, fresh smoke and air mixture is used from the smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total time to cheniya and total drying time of from 0.6 to 0.95, and after the heat treatment, drying in the drying chamber for 10-24 days at a temperature of from 10 to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product from uncooked pork neck. 19. The method according to p. 18, characterized in that, as a flavoring additive, preferably "ALROSA SPECIAL EXTRA" of the company "Almi" is used, and as a bacterial preparation, a starting culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus MIII, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used as a starting culture in an amount of 15 0-25.0 g. 20. The method according to p. 18, characterized in that during the cyclic rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time 68-75 hours and the load factor of the vacuum massager 0.7-0.8, while the neck is placed in a curing brine with a full coating of curing brine and pressing it with a load, and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle is carried out with air with a temperature of 34.0-35.0 ^o C for 2.0-2.1 hours, and a smoke-air mixture - with a temperature of 31.0-32.0 ^o C for 3.0-3.2 hours, in the second cycle - with air with a temperature of 29.0-31.0 ^o C for 1.9-2.1 hours, and smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last one, they set the corresponding processing time by them in the second cycle, and in the last cycle the specified time takes precedence equal to 0.9-1.1 hours, moreover, the air and smoke-air mixture are supplied to the heat chamber with the flow rate of the smoke-air mixture supplied to the heat chamber 2.5-3.5 m / s and the speed of this flow in the neck area 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s. 21. The method according to any one of paragraphs 18 and 19, characterized in that to obtain the raw smoked neck using components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The neck of the pork half carcass - 100.0
and also, g:
Nitrite salt - 6950.0 - 7050.0
Flavoring additive "ALROSA SPECIAL EXTRA" company "Almi" - 2250.0 - 2350.0
Bacterial preparation - starting culture "BACTOFERM ^TM F-SC-111" - 15.0 - 25.0
22. Method for the production of uncooked smoked balyk, characterized in that it provides for the isolation of meat raw materials with a pH value of from 5.4 to 5.8 from the dorso-lumbar part of pork half carcasses to produce a balyk, dry ambassador of raw meat in a vacuum massager using nitrite salt, a flavoring additive and a bacterial preparation, first by mixing with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and 9-10 revolutions, and then massaging it with its cyclical rotation and sediment in each ikle with a duration of each cycle ranging from 0.015 to 0.065 of the total cycle time, and in each cycle, the rotation time of the drum of the vacuum massager and its settling time are correlated as (1-2.5) :( 45-80), followed by aging of raw meat in a curing brine containing nitrite salt, for no more than 8 days, after which the raw meat is squared, braided and pressed in two stages, first for 44-48 hours at a pressure of from 0.5 to 0.6 MPa, and then - for 22-24 hours at a pressure of from 0.7 to 0.9 MPa, and then conduct thermal working of meat raw materials with "drying - smoking" cycles in each cycle and using it as a working agent for drying - air, and when smoking - a smoke-air mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of no more than ± 10%, and after completion of the smoking process in each cycle, the exhaust smoke mixture is removed from the heat chamber, and in each next cycle a fresh smoke-air mixture is used from the smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time of components from 0.6 to 0.95, and after the end of the heat treatment, the resulting bale is dried in the drying chamber for 10-24 days at a temperature of 10 to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s to obtain the finished product from pork - raw smoked balyk. 23. The method according to p. 22, characterized in that, as a flavoring additive, preferably "ALROSA SPECIAL EXTRA" of the company "Almi" is used, and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus MIII, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used as a starting culture in an amount of 15 0-25.0 g. 24. The method according to p. 22, characterized in that during the cyclical rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time 68-75 hours and the load factor of the vacuum massager 0.7-0.8, while the meat raw materials are placed in a curing brine with a full coating of curing brine and pressing it with a load, and kept at a temperature of 2 to 8 ^o C, and thermal processing in the first cycle is performed by air with a temperature of 34,0-35,0 ^o C for 2.0-2.1 hours, and smoke- formula - with temperature 31,0-32,0 ^o C for 3.0-3.2 hours, in the second cycle - air at 29,0-31,0 ^o C for 1.9-2.1 hours, and with a smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components 27.0-29.0 ^o С, and time processing them in each cycle, except the last, set the corresponding processing time by them in the second cycle, and in the last cycle the specified time is taken n substantially equal to 0.9-1.1 h, and the air and smoke-air mixture are supplied to the heat chamber with ensuring the flow rate of the smoke-air mixture when it is supplied to the heat chamber 2.5-3.5 m / s and the speed of this flow in the zone of the balyk 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s. 25. The method according to any one of paragraphs.22 and 23, characterized in that to obtain a raw smoked balyk, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
The lumbar part of the pork half carcass - 100.0
and also, g:
Nitrite salt - 6950.0 - 7050.0
Flavoring additive "ALROSA SPECIAL EXTRA" company "Almi" - 2250.0 - 2350.0
Bacterial preparation - starting culture "BACTOFERM ^TM F-SC-111" - 15.0 - 25.0
26. Method for the production of uncooked smoked shank, characterized in that it involves the selection of meat raw materials in the form of a shank from the shoulder of the pork half carcasses in the skin with a pH value of from 5.3 to 5.8, dry salting of meat in a vacuum massager using nitrite salt, a flavoring additive and a bacterial preparation, first by mixing with continuous rotation of the drum of the vacuum massager at a speed of 3-4 rpm and up to 10 revolutions, and then massaging is carried out with its cyclic rotation and sediment in each cycle with the duration of each cycle, ranging from 0.015 to 0.065 of the total cycle time, and in each cycle, the rotation time of the drum of the vacuum massager and the time of its sludge are correlated as (1-2.5) :( 45-80), followed by keeping the raw meat in curing brine containing nitrite salt for no more than 8 days, after which they are braided and pressed in two stages, first for 44-48 hours at a pressure of 0.5 to 0.6 MPa, and then for 22-24 hours at a pressure of 0.7 to 0.9 MPa, and then heat treatment of the shank is carried out with "drying - smoking" cycles in each cycle and use as a working agent for drying - air, and when smoking - air-smoke mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of not more than ± 10%, and after the smoking process is completed in each cycle, the exhaust smoke mixture is removed from heat chambers, and in each next cycle they use a fresh smoke-air mixture from a smoke generator, while the number of cycles is taken to be from 4 to 8, and the ratio of the total smoking time and the total drying time is from 0.6 about 0.95, and after the heat treatment, drying in the drying chamber for 10-24 days at a temperature of from 10 to 12 ^o C, relative humidity 70-75% and air velocity 0.1-0.2 m / s with the receipt of the finished product from pork - raw smoked shank. 27. The method according to p. 26, characterized in that preferably "ALROSA SPECIAL EXTRA" of the company "Almi" is used as a flavoring additive, and as a bacterial preparation, a starter culture, preferably "BACTOFERM ^TM F-SC-111" containing Lactobacillus curvatus HJ5 and Staphylococcus carnosus MIII, moreover, per 100 kg of unsalted meat raw materials, nitrite salt is used in an amount of 3.8-4.2 kg, a flavoring additive in an amount of 2.25-2.35 kg, and a bacterial preparation is used as a starting culture in an amount of 15 0-25.0 g. 28. The method according to p. 26, characterized in that during the cyclic rotation of the drum of the vacuum massager, the rotation time of the drum in each cycle is taken, preferably 0.7-2.0 minutes, and the settling time is 50-65 minutes with a total massage time of 68 -75 hours and the load factor of the vacuum massager 0.7-0.8, while the knuckle is placed in a curing brine with a full coating of curing brine and pressing it with a load, and kept at a temperature of 2 to 8 ^o C, and heat treatment in the first cycle is carried out with air with a temperature of 34.0-35.0 ^o C for 2.0-2.1 hours, and a smoke-air mixture - with a temperature of 31.0-32.0 ^o С for 3.0-3.2 h, in the second cycle - with air with a temperature of 29.0-31.0 ^o С for 1.9-2.1 h, and smoke-air mixture - with a temperature and for a time equal to the temperature and time of air treatment in this cycle, and in subsequent cycles, the air temperature and the temperature of the smoke-air mixture are taken equal to each other and components 27.0-29.0 ^o C, and the time of processing them in each cycle, except the last one, they are set corresponding to the processing time by them in the second cycle, and in the last cycle the indicated time is taken predominantly equal to 0.9-1.1 h, and the air and smoke-air mixture are supplied to the heat chamber with the flow rate of the smoke-air mixture supplied to the heat chamber 2.5-3.5 m / s and the speed of this flow in the zone of the shank 0.4-0.55 m / s, and air flow rates, respectively, 4.4-5.5 m / s and up to 0.8 m / s. 29. The method according to any one of paragraphs.26 and 27, characterized in that to obtain the raw smoked shank, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
The knuckle from the shoulder of the pork half carcasses in the skin - 100.0
and also, g:
Nitrite salt - 6950.0 - 7050.0
Flavoring additive "ALROSA SPECIAL EXTRA" company "Almi" - 2250.0 - 2350.0
Bacterial preparation - starting culture "BACTOFERM ^TM F-SC-111" - 15.0 - 25.0v

Images