RU2208351C1 - Method for producing whole-muscle cooked and sliced packaged product, in particular, beef, pork ham, pork roll, beef roll, and sliced and packaged cooked beef (versions), pork ham (versions), beef roll and pork roll (versions) produced by same method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves separating raw meat from beef and/or hog half carcasses for producing cooked product; preparing salt brine comprising edible salt, sodium nitrite, and phosphate- containing preparation; salting raw meat with the use of multiple needle injector at temperature inside raw meat and temperature of salt brine at the end of injector needle outlets being equal to one another or differing by no more than 1 C in temperature range of 1-4 C, with salt brine being introduced at least twice under pressure of 1,5•10⁵-2,0•10⁵ Pa; providing cyclic massaging in vacuum massaging device for 6-14 hours at rotational speed of massaging device drum of 4-8 rev/min, with temperature of raw meat upon completion of massaging process not exceeding 6 C; providing 8-40 min mechanical action and 18-42 min settling in each cycle; providing maturation holding of raw meat for 24-48 hours outside vacuum massaging device; molding, thermal processing by at least single-stage cooking followed by at least single-stage cooling until temperature inside finished cooked product is about 8 C; slicing ready product with temperature inside it not in the excess of 6 C into slices of 100 g to 1 kg weight; packing each slice of product of same name into individual package. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced cost. 68 cl

Description

 The invention relates to the meat processing industry, and in particular to the production of cooked whole muscle products from beef and pork sliced in packaging.

 Known whole-muscle cooked products from beef and pork, methods for the production of whole-muscle cooked products from beef and pork, involving the preparation of raw meat by trimming beef and pork half carcasses with the selection of various parts of half-carcasses to obtain the corresponding whole-muscle cooked products, preparation of salted brine, salting keeping it on maturing, molding and heat treatment by cooking (see, for example, Rogov I.A. Sausage production technologist's guide, M., 199 3, p. 333-375).

 Known whole-muscle cooked products from beef and pork portioned slices in packaging, methods for the production of whole-muscle cooked products from beef and pork portioned slices in packaging (see, for example, Poznyakovsky V. M. Examination of meat and meat products, Novosibirsk, 2001, p.257, 325).

 However, the known methods are not effective enough, because insufficiently ensure uniform distribution of curing brine in meat raw materials, which adversely affects the quality of the manufactured product, and also provide long-term heat treatment.

 The objective of the present invention, both in terms of the production method of cooked whole muscle portioned sliced product in a package, mainly beef, pork ham, pork and beef roll, and in terms of products obtained by this method, is to improve the quality of the cooked whole muscle sliced sliced product packaging, improving organoleptic properties, increasing the efficiency of the salting process and optimizing the modes and operations of heat treatment, as well as increasing the shelf life without ear quality assurance by protecting the product from external influences, chemical changes and microbiological contamination, since moisture is prevented in the packaged product, product drying during storage, transportation and sale is reduced, hermetic packaging of meat products under vacuum or in gas mixtures prevents oxidation processes in product, maintaining a stable color of the product.

The problem in terms of the method of production of whole-muscle cooked portioned sliced product in a package, mainly beef, pork ham, pork and beef roll, is solved due to the fact that the method involves the selection of raw meat from beef and / or pork half carcasses for the production of a cooked product curing brine, including edible salt, sodium nitrite, a phosphate-containing preparation, meat raw material salting by extrusion of curing brine with a multi-needle syringe at a temperature ur in the thickness of the extracted meat raw materials and the temperature of the curing brine at the exit from the openings of the needles of a multi-needle syringe, equal to each other or differing by no more than 1 ^o C in the temperature range from 1 ^o C to 4 ^o C, with at least twice curing brine under pressure from 1.5 • 10 ⁵ Pa to 2.0 • 10 ⁵ Pa and cyclic massage in a vacuum massager for 6-16 hours at a rotational speed of its drum 4-8 rpm, ensuring the temperature of raw meat in the end of the massaging process is not higher than 6 ^o C and mechanical stress for 8-40 minutes and sludge for 18-42 min in each cycle, keeping the meat raw material outside the vacuum massager on maturation from 24 to 48 hours, molding, heat treatment by cooking, at least one stage, followed by cooling, at least one stage until the finished cooked product reaches a temperature not exceeding 8 ^o C, and then portioned product is carried out at a temperature in its thickness not exceeding 6 ^o C into pieces weighing from 100 g to 1.0 kg and each piece of the same product is packaged into packaging separately.

 Thus, the final cooked whole-muscle portioned sliced products in the package are obtained: beef (options), pork ham (options), pork and beef roll (options).

 It is advisable to use 7.0-15.0 kg of edible salt, 21.4-44.0 g of sodium nitrite, 2.2-12.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, and for extrusion of raw meat it is recommended to use curing brine in an amount of 20.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat, or for preparing 100 l curing brine use 5.3-13.0 kg of table salt, 16.6-37.5 g of sodium nitrite, 2.0-8.0 kg of phosphatos the rest of the preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, and for extrusion of raw meat it is recommended to use curing brine in an amount of 20.0-45.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat, or to prepare 100 l of curing brine, use 5.3-15.0 kg of edible salt, 16.6-44.0 g of sodium nitrite, 620.0-3000.0 g Almonate Super phosphate-containing preparation, as well as an additional 280.0-1100.0 g of granulated sugar, 88.0-325.0 g of ascorbic acid, 44.0-162.5 g of food soda ldovodyanoy minutes and the mixture - the rest, and for extrusion of meat raw brine salting recommended in an amount of 20,0-45,0% by weight of the raw meat subject sodium nitrite content of not more than 7.5 g per 100 kg of raw meat.

Massaging can be carried out at a temperature in the zone of location of the vacuum massager not higher than (2 ± 2) ^o C.

 Packaging is recommended by wrapping portioned chilled boiled product in parchment, or parchment, or cellophane.

 Packaging can be carried out in a polymer film, including thermoformed and / or shrink with subsequent sealing.

 For packaging, multilayer, gas-tight bags containing sealing and protective layers can be used, for example, KRECHALON bags of type ML (see the catalog of the company Krekhalon Industry BV, Krekhalon Industry, London 10, PO 414, 7400 AK DEVENTER NETHERLANDS, p.6-9, presented at the exhibition "Meat Industry", held March 12-15, 2002 in the premises of the Central Exhibition Hall "Manege") from a film with a thickness of 40 to 60 microns, followed by sealing.

 Packaging can be carried out under vacuum with a depth of 98-99.5%, followed by sealing.

During packaging, they can remove air from the packages and purge them with N ₂ , followed by sealing.

 During packaging, they can remove air from the packages and introduce inert gas or a mixture of gases into the packages, followed by sealing.

It is recommended to use N ₂ as an inert gas, and N ₂ , O ₂ and CO ₂ in a ratio of 1: 8: 3 as a mixture of gases, or O ₂ and CO ₂ in a 4: 1 ratio.

It is advisable to seal the packages by welding for 1.5-3.0 from open sections of the packages with the formation of a continuous longitudinal or transverse seam and a clear uniform print of the welding element and then cooling the weld with air at a temperature of 10-12 ^o C for 2- 5 s, and welding is advisable to be carried out by a welding element having a temperature of 140-170 ^o C, with a welding pressure from 3.5 • 10 ⁵ Pa to 5.0 • 10 ⁵ Pa, followed by shrinkage of the packages.

It is advisable to carry out heat shrinkage by immersing the packages in water with a temperature of 90-95 ^o C for 3-5 s, or by irrigating the packages for a specified time with water at a specified temperature, or with hot air.

Raw meat can be isolated from beef half-carcasses in the form of muscles adjacent to the cervical and first four thoracic vertebrae with removed tendons and aligned edges for the production of the finished product - boiled portioned beef in packaging, and when salting, curing brine is used in an amount of 20.0 -30.0% by weight of the raw meat massaging is carried out for 10-12 hours under vacuum at a speed massager its drum 4-6 revolutions / min, and the temperature ensuring the raw meat at the end of the process of massaging not higher than 4 ^o C. cycles with mechanical action for 20-22 minutes and sludge for 38-40 minutes in each cycle, a vacuum depth of 80-85% with a load factor of the vacuum massager drum 0.6-0.7, and aging on maturation for 24 h, and after aging on ripening, the meat raw materials are rubbed with spices, molding is carried out by laying pieces of meat raw materials grated with spices in forms lined with cellophane, wrapped on top with cellophane and closing the forms with lids, the heat treatment is carried out in two stages, first at a temperature of 60-62 ^o C and relative humidity it 98-99% for 60-62 min, and then at a temperature of 76-78 ^o С until the temperature in the beef stratum reaches 68-72 ^o С, and cooling is also carried out in two stages, first by showering with cold running water with a temperature of 8- 10 ^o C until the temperature in the thickness of the product reaches 35 ^o C, and then in a stream of cold air until the temperature in the thickness of the product reaches 6-8 ^o C, and before packing the finished beef is removed from the molds and cellophane wrapper, cleaned from the frozen broth and fringes .

 At the same time, it is advisable to use 8.0-13.0 kg of edible salt, 25.0-37.5 g of sodium nitrite, and 1000.0-2500.0 g of the phosphate-containing preparation Almonat as a phosphate-containing preparation for the preparation of 100 l of curing brine. super ", as well as an additional 430.0-800.0 g of granulated sugar, 150.0-275.0 g of ascorbic acid, 75.0-137.5 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat, or to prepare 100 l of curing brine use 8.0-13.0 kg of edible salt, 25.0-37.5 g of nitrite n atria, and as a phosphate-containing preparation, 2.8-8.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.

Raw meat can be isolated from beef half-carcasses in the form of pieces of muscle of the ribcage for the production of the finished product - boiled portioned beef in a package, and when salting, curing brine is used in an amount of 25.0-30.0% by weight of raw meat, massaging for 8-10 hours with evacuation at a rotational speed of the drum of the vacuum massager 6-8 rpm and ensuring the temperature of the raw meat at the end of the massaging process is not higher than 4 ^o With mechanical action for 10-15 minutes and sediment for 20- 25 min each cycle with a vacuum depth of 80-85% and a loading coefficient of the vacuum massager drum 0.6-0.7, maturing is carried out for 24-26 hours, after which the ripened meat raw materials are rubbed with a mixture of chopped garlic and ground pepper, molding is carried out by laying the forms of bay leaf pre-lined with cellophane on the bottom, laying in the form of grated meat raw material, on top of which they additionally lay the bay leaf and cover the forms with lids, followed by pressing, the heat treatment is carried out in two stages, first at mperature 58-62 ^o C and a relative humidity of 98-99% for 60-62 min, and then at a temperature of 75-76 ^o C until the temperature in the bulk of beef 68-72 ^o C, and cooling - in two steps, first by showering with cold running water with a temperature of 8-10 ^o C until the temperature in the bulk of the product reaches 35 ^o C, and then in a stream of cold air until the temperature in the bulk of the product reaches 6-8 ^o C, and before packing the beef is removed from the molds, cellophane is removed, cleaned from the frozen broth and fringes.

 At the same time, for the preparation of 100 l of curing brine, 8.0-10.5 kg of edible salt, 25.0-30.0 g of sodium nitrite can be used, and 1000.0-2000.0 g of the phosphate-containing preparation Almonat as a phosphate-containing preparation super ", as well as an additional 430.0-640.0 g of granulated sugar, 130.0-240.0 g of ascorbic acid, 65.0-120.0 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat, or to prepare 100 l of curing brine, use 8.0-10.5 kg of edible salt, 25.0-30.0 g of sodium nitrite, and As fosfatosoderzhaschego 3,3-6,6 kg fosfatosoderzhaschego drug formulation "Almi SCHINKEN COMBI G / 401" and ldovodyanoy mixture - the rest, the calculation of sodium nitrite content of not more than 7.5 g per 100 kg of raw meat.

Raw meat can be isolated from beef carcasses in the form of muscles from the scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% and in the form of a ribcage with a mass fraction of connective and adipose tissue of 20-22% for the production of the finished product - beef boiled portioned slices in the package, with salting, curing brine is used in an amount of 20.0-30.0% by weight of raw meat, and after extrusion, separate grinding of raw meat from different parts of half carcasses is carried out - muscles with scapular and the radial bones are crushed into pieces weighing 0.2-0.4 kg, and the thoracic rib part to a meal with a particle size of 16-25 mm, cyclic massage is carried out for 15-16 hours at a vacuum depth of 80-85% with mechanical action for 35–40 min and sediment during the same time in each cycle with the introduction of a suspension of soy protein in the amount of 7–13% per 100 kg of unsalted meat raw material at the end of the first half of the first cycle of the mechanical action of the vacuum massager; maturing carried out within 24-48 hours, and after ripening meat feed is mixed with spices, heat treatment is performed in two stages, first at a temperature of 58-62 ^o C and a relative humidity of 89-99% for 60-65 min, and then at a temperature in a heat chamber universal 75-76 ^o C until the temperature in the interior beef (71 ± 1) ^o С, and cooling is also carried out in two stages, first by showering with cold running water with a temperature of 8-10 ^o С until the temperature in the bulk of the product reaches 35 ^o С, and then in a stream of cold air until the temperature in the bulk product 6-8 ^o C. The raw meat muscle with a shoulder and upper arm th bone is recommended in excess of raw meat in the form mass grudorebernoy part is not more than 1.45 times.

 It is advisable that in 100 kg of a suspension of soy protein contained soy protein isolated - 22.0-24.0 kg, granulated sugar - 1.8-2.2 kg and water - the rest.

 At the same time, it is advisable to use 8.0-14.7 kg of edible salt, 25.0-43.0 g of sodium nitrite, and 1000.0-2900.0 g of the phosphate-containing preparation Almonat as a phosphate-containing preparation for the preparation of 100 l of curing brine. super ", as well as an additional 600.0-1300.0 g of granulated sugar, 150.0-318.0 g of ascorbic acid, 75.0-159.0 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat, or to prepare 100 l of curing brine, use 8.0-14.7 kg of edible salt, 25.0-43.0 g of nitrite atria and as fosfatosoderzhaschego 4,3-8,5 kg fosfatosoderzhaschego drug formulation "Almi SCHINKEN COMBI G / 401" and ldovodyanoy mixture - the rest, the calculation of sodium nitrite content of not more than 7.5 g per 100 kg of raw meat.

 Mixing the ripened meat raw materials with spices can be carried out in a mixer for 10-15 minutes, with ground nutmeg, black or white ground pepper and freshly ground chopped garlic as spices.

Raw meat can be extracted from the pork carcasses in the skin in the form of a knuckle, separated from the scapula along the line of the joint connecting the ulnar and radius with the humerus to remove bones, cartilage and tendons for the production of the finished product - cooked portioned ham in packaging, in a vacuum massager, it is carried out for 15-16 hours at a rotational speed of its drum of 6-8 rpm in cycles with mechanical action for 20-22 minutes and sludge for 35-40 minutes in each cycle and a vacuum depth of 80-85% ensuring that the temperature of the raw materials at the end of the massaging process 4-6 ^o C, followed by aging on ripening at a temperature from 0 to 4 ^o C for 24-40 hours, rubbing the raw meat with chopped garlic and molding by laying in the form of raw meat pre-lined with cellophane with the skin down laying on it the same piece of ripened meat raw materials grated with chopped garlic with the skin up, filling in the notches and irregularities with pieces of raw meat without skin, grated with chopped garlic, cooking the ham in one stage for 3 hours at a temperature D from 90 to 93 ^o C to achieve a thicker temperature ham (71 ± 1) ^o C, followed by cooling, which is carried out in two stages, first dushirovaniem cold running water until the temperature in the bulk product 35 ^o C and then in a stream of cold air with a temperature not exceeding 4 ^{o C.} until reaching a temperature in the thickness of cooked ham not higher than 6 ^o C.

 At the same time, it is advisable to use 6.8-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and 850.0-2500.0 g of the phosphate-containing preparation Almonat as a phosphate-containing preparation for the preparation of 100 l of curing brine. super ", as well as an additional 370.0-750.0 g of granulated sugar, 120.0-280.0 g of ascorbic acid, 60.0-140.0 g of baking soda and ice-water mixture - the rest, moreover, for the extrusion of raw meat it is recommended to use curing brine in an amount of 20.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat, or to prepare 100 l of curing brine, use 6.8-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, 4.0-8.0 kg phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, moreover, for the extrusion of meat raw materials, it is recommended to use curing brine in an amount of 20.0-35.0% by weight of meat raw materials, provided that the content of sodium nitrite is not more than 7, 5 g per 100 kg of raw meat.

 It is recommended to use fresh or dried garlic, and fresh garlic is peeled, divided into slices and washed with cold water, and dried garlic is pre-soaked for 1-2 hours, chopping the garlic on a top with a hole diameter of 2-3 mm.

Raw meat can be isolated from pork carcasses in the skin in the form of muscles from the hip with an adipose tissue content of not more than 5% to obtain the finished product - boiled portioned ham in the package, and before salting, meat raw materials are crushed into pieces weighing 150.0-200, 0 g, and when salting, curing brine is injected in an amount of 20.0-45.0% by weight of unsalted raw materials, massaging in a vacuum massager is carried out for 6-8 hours with a vacuum depth of 80-90% at a rotational speed of its drum 6-8 rpm, with mechanical action for 8-12 minutes sludge for 18-22 minutes in each cycle with a coefficient vacuum drum tumbler 0.6-0.7 loading software with temperature raw material in the process of massaging the end of 4 to 6 ^o C, wherein after forming loaves ham podpressovyvayut press in the digester to create in it pressures from 3.0 • 10 ⁵ to 4.0 • 10 ⁵ Pa to give a rectangular shape, heat treatment is carried out in a universal heat chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 min, and then at temperature Smokehouses 78-80 ^o C to achieve a thicker Vetch s 68-72 ^o C, cooling is performed in two stages in a cooling chamber, first dushirovaniem running cold water at 8-10 ^o C until the temperature in the interior of the ham is not higher than 35 ^o C, and then - the flow of cold air in the cooling chamber at a temperature from 0 to 4 ^o C to a temperature in the thickness of the ham 4-6 ^o C, after which the ham is removed from the cooking press, and before packing the ham is cleaned from the frozen broth and fringes are removed.

 At the same time, for preparation of 100 l of curing brine, 5.4-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite can be used, and 660.0-2500.0 g of the phosphate-containing preparation Almonat as a phosphate-containing preparation super ", as well as an additional 300.0-800.0 g of granulated sugar, 100.0-275.0 g of ascorbic acid, 50.0-137.5 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat, or for the preparation of 100 l of curing brine, 5.4-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite can be used oi, and as a phosphate-containing preparation 3.0-8.0 kg of a phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat .

Raw meat can be extracted from pork half-carcasses in the form of muscles from the scapular and hip parts with a mass fraction of adipose tissue from 5 to 10% to obtain the finished product - cooked portioned ham in the package, and before salting, meat raw materials are crushed into pieces weighing 150.0 -200.0 g, and with salting, the curing brine is introduced in an amount of 20.0-45.0% by weight of unsalted raw materials, massaging is carried out for 6-8 hours with a vacuum depth of 80-85% at a drum rotation speed of vacuum massager 6-8 rpm cycles with mechanical impact iem for 8-12 min and sludge for 18-22 minutes in each cycle at load factor drum vacuum tumbler 0.6-0.7 with raw meat at the end temperature ensure massaging process in the range of from 4 to 6 ^o C, moreover, after molding, the ham sticks are pressed in the molds, the heat treatment is carried out in a universal chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 min, and then at a temperature of 78-80 ^o C until the temperature reaches the thickness ham 68-72 ^o C and the cooling is also carried out in two stages, first dushirovaniem holo hydrochloric running water with a temperature of 8-10 ^o C to a thickness of not more than 35 Ham ^o C, and then - the flow of cold air in the cooling chamber at a temperature of from 0 to 4 ^o C to a thickness of 4-6 ^o C ham, after whereby the ham is removed from the molds, and before packing, the ham is cleaned from the frozen broth and the fringes are removed.

 At the same time, for the preparation of 100 l of curing brine, 5.3-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite can be used, and 660.0-2500.0 g of the phosphate-containing preparation Almonat as a phosphate-containing preparation super ", as well as an additional 300.0-800.0 g of granulated sugar, 100.0-275.0 g of ascorbic acid, 50.0-137.5 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat, or for the preparation of 100 l of curing brine can use 5.3-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite oi, and as a phosphate-containing preparation 3.0-8.0 kg of a phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat .

Raw meat can be extracted from pork half-carcasses in the form of a brisket without ribs for the preparation of the finished product — a roll of boiled portioned slices in a package, with salting using curing brine in an amount of 20.0-45.0% of the mass of raw meat, massaging the brisket in a vacuum massager for 7–9 hours with mechanical action for 8–12 min and sludge for 18–22 min in each cycle at a speed of rotation of the drum of a vacuum massager 6–8 rpm and a vacuum depth of 80–85% with ensuring the temperature of raw meat at the end of pr the massing process is not more than 6 ^o C, while after maturing, the brisket is plastered, and the roll is prepared with the filler in the form of minced cooked sausage, ensuring the filler is ready for the moment of brisket formation, laying the filler on the plated brisket, connecting the edges, wrapping in cellophane, laying in molds and pre-pressing, heat treatment is carried out in a universal heat chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 min, and the second at a temperature of 76-78 ^o C to a temperature in the thickness roll 68-72 ^o C, and the cooling of the roll is carried out either in one stage in a cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the thickness of the product 4-6 ^o C, or in two stages, first by showering with cold running water to temperatures in the thickness of the product 33-35 ^o C, and then in a stream of cold air in the cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the thickness of the product 4-6 ^o C, and after cooling, the roll is removed from the mold, and before Packing the roll exempt from cellophane, clean from the frozen broth and remove fringes.

 Cooked sausage minced meat is recommended to be prepared using top-class veined beef, veined pork with fat content from 10 to 85%, dried milk, melange or eggs, table salt, granulated sugar, ascorbic acid, baking soda, dried paprika, nutmeg walnut.

 For the preparation of 100 l of curing brine, 5.4-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite can be used, and 600.0-2500.0 g of the Almonat Super phosphate-containing preparation as a phosphate-containing preparation and also an additional 400.0-1100.0 g of granulated sugar, 88.0-300.0 g of ascorbic acid, 44.0-150.0 g of soda of food and ice-water mixture - the rest, based on the content of sodium nitrite, not more 7.5 g per 100 kg of raw meat, or to prepare 100 l of curing brine, 5.4-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite can be used, and in honors fosfatosoderzhaschego 2.0-8.0 kg fosfatosoderzhaschego drug formulation "Almi COMBI C-50-A / I" and ldovodyanoy mixture - the rest, the calculation of sodium nitrite content of not more than 7.5 g per 100 kg of raw meat.

Raw meat can be isolated from beef half-carcasses in the form of the dorsal part, separated from the ribs and spinous processes of the thoracic vertebrae from the fourth to the last thoracic vertebra using lard pork spine in the ratio of beef and lard in weight, which is (7.5-9.5) : (2.5-0.5) for the production of the finished product - boiled roll portioned slices in the package, with salting using curing brine in an amount of 20.0-35.0% by weight of raw meat, massaging beef raw meat in a vacuum massager in those 15-16 hours at a drum rotation frequency of 4-8 rpm and a vacuum depth of 80-85%, mechanical impact for 18-22 minutes and sediment for 38-42 minutes in each cycle, and aging on maturation is carried out in for 24-26 hours, and after standing for maturing is carried flattening beef meat raw materials on the bars and each bar obsypaniya mixture of spices and decorating simultaneously flattening cooled to a temperature not higher than 1 ^o C swine lard spinal plate in a thickness of not more than 0.5 see, roll forming is carried out by laying in a rectangular shape lined with cellophane with a layer of at least one plate of pork lard bacon, on top of which decorated beams of beef meat raw material are laid to the top of the mold, wrapping the laid meat raw material with the bottom plate of pork lard bacon, covering with cellophane on top, covering the form with a lid, and heat treatment carried out in a universal heat chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 min, and the second at a temperature of 76-78 ^o C to a temperature in the thickness of the roll 68-72 ^o C followed by prepressing the mold, and cooling is carried out either in one stage in the cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the bulk of the product 4-6 ^o C, or in two stages, first by chilling with cold running water to a temperature in the bulk of the product 33-35 ^o C, and then in a stream of cold air in the cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the thickness of the product 4-6 ^o C, and after cooling, the roll is removed from the mold, and before packing is removed cellophane, clean out bumps and fringes.

 When plasting beef meat raw materials, it is recommended to make the bars with a side size of 20 • 20 mm and a length of not more than 50 cm.

 For the preparation of 100 l of curing brine, 7.0-15.0 kg of edible salt, 21.4-44.0 g of sodium nitrite can be used, and 850.0-3000.0 g of the Almonate Super phosphate-containing preparation as a phosphate-containing preparation and also an additional 370.0-1030.0 g of granulated sugar, 128.0-325.0 g of ascorbic acid, 64.0-162.5 g of soda of food and ice-water mixture - the rest, based on the content of sodium nitrite, not more 7.5 g per 100 kg of raw meat, or for the preparation of 100 l of curing brine, 7.0-15.0 kg of edible salt, 21.4-44.0 g of sodium nitrite can be used, and in honors fosfatosoderzhaschego 3,0-12,4 kg fosfatosoderzhaschego drug formulation "Almi SCHINKEN COMBI G / 401" and ldovodyanoy mixture - the rest, the calculation of sodium nitrite content of not more than 7.5 g per 100 kg of raw meat.

According to the method described above, cooked portioned beef is cooked in the package and in the product part, the problem is solved due to the fact that the cooked portioned beef in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles adjacent to the cervical and first four thoracic vertebrae from beef carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 130.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Red paprika for rubbing raw meat - 1400.0-1500.0
Green paprika for rubbing raw meat - 1400.0-1500.0
Or boiled portioned beef in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles adjacent to the cervical and first four thoracic vertebrae from beef carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1000.0-1650.0
Sweet red pepper powder for grinding meat raw materials - 2800.0-3000.0
Also, according to the claimed method, cooked portioned beef is cooked in the package (second option) and in the product part, the problem is solved due to the fact that the cooked portioned beef in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles of the ribcage of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 130.0-160.0
Ascorbic acid - 40.0-60.0
Baking soda - 20.0-30.0
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Garlic - 2450.0-2550.0
Black or white pepper powder - 190.0-210.0
Bay leaf - 15.0-25.0
Or boiled portioned beef in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles of the ribcage of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401 - 900.0-1650.0
Garlic - 2450.0-2550.0
Black or white pepper powder - 190.0-210.0
Bay leaf - 15.0-25.0
Also, according to the method described above, cooked portioned beef is cooked in the package (third option) and in the product part, the problem is solved due to the fact that cooked portioned beef cooked in the package can contain components in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles with scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% - 45.0-55.0
Muscles from the ribcage with a mass fraction of connective and adipose tissue of 20-22% - 38.0-42.0
Soy protein suspension - 7.0-13.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 180.0-220.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Fresh peeled minced garlic - 230.0-260.0
Black or white pepper powder - 45.0-55.0
Ground nutmeg - 35.0-45.0
Or boiled portioned beef in a package may contain components in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles with scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% - 45.0-55.0
Muscles from the ribcage with a mass fraction of connective and adipose tissue of 20-22% - 38.0-42.0
Soy protein suspension - 7.0-13.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401 - 1300.0-1700.0
Fresh peeled minced garlic - 230.0-260.0
Black or white pepper powder - 45.0-55.0
Ground nutmeg - 35.0-45.0
According to the above method, boiled portioned ham is cooked in the package and in the product part, the problem is solved due to the fact that boiled portioned ham in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Pork shank-shaped pork - 100.0
and also, g:
Edible salt - 2400.0-2500.0
Sodium Nitrite - 7.5
Sugar - 130.0-150.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Fresh garlic - 550.0-650.0
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Or boiled ham sliced in a package may contain components in the following ratio, kg per 100 kg of unsalted raw materials:
Pork shank-shaped pork - 100.0
and also, g:
Edible salt - 2400.0-2500.0
Sodium Nitrite - 7.5
Fresh garlic - 550.0-650.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1450.0-1550.0
Also, according to the claimed method, boiled portioned ham is cooked in the package (second option) and in the product part, the problem is solved due to the fact that boiled portioned ham in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 140.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Or boiled ham sliced in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1400.0-1600.0
Also, according to the claimed method, boiled portioned ham is cooked in the package (third option) and in the product part, the problem is solved due to the fact that boiled portioned ham in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2400.0-2550.0
Sodium Nitrite - 7.5
Sugar - 140.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Or boiled ham sliced in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2400.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1400.0-1600.0
According to the above method, cooked portioned roll sliced in packaging and in part of the product is obtained, the problem is solved due to the fact that cooked portioned sliced roll in packaging may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast without ribs from pork half carcasses - 50.0-53.0
The beef veined the premium - 11,0-13,0
Veined pork with fat content from 10 to 85% - 30.5-34.5
Powdered milk - 1.0
Melange or chicken eggs - 1.4-1.5
Dried Paprika - 1.0-1.1
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 180.0-220.0
Ascorbic acid - 40.0-60.0
Baking soda - 20.0-30.0
Nutmeg - 24.0-26.0
Almonate Super Phosphate - 150.0-300.0
Or boiled pork and beef roll sliced in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast without ribs from pork half carcasses - 50.0-53.0
The beef veined the premium - 11,0-13,0
Veined pork with fat content from 10 to 85% - 30.5-34.5
Powdered milk - 1.0
Melange or chicken eggs - 1.4-1.5
Dried Paprika - 1.0-1.1
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 90.0-110.0
Ascorbic acid - 20.0-30.0
Baking soda - 10.0-15.0
Nutmeg - 24.0-26.0
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 500.0-800.0
Also, according to the claimed method, a cooked portioned roll in a package is prepared (second option) and in the product part, the problem is solved due to the fact that a cooked portioned roll in a package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The muscles of the dorsal part of beef half carcasses - 85.0-95.0
Spike bacon - 5.0-15.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 125.0-175.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Almonate Super Phosphate - 300.0-500.0
Spice mix for decorating - 2800.0-3200.0
Or boiled pork and beef roll sliced in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The muscles of the dorsal part of beef half carcasses - 85.0-95.0
Spike bacon - 5.0-15.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1050.0-2100.0
Spice mix for decorating - 2800.0-3200.0
Boiled beef, boiled pork ham and boiled pork and beef rolls are prepared according to the above methods, as well as their variants. Boiled beef, boiled pork ham and boiled pork and beef rolls are natural high-quality products obtained with high structural and rheological parameters and traditional flavor and color scheme.

The technical result provided by the given set of features consists in improving the structural-mechanical and functional-technological properties of raw meat and thereby improving the quality and biological value of the finished product while improving the efficiency and manufacturability of the production process, which is due to the following:
- the optimal method of salting and the conditions for its implementation, which include the introduction of curing brine by syringing into meat raw materials at almost equal temperatures of the brine and meat raw materials, together with the conditions for massaging with vacuum and maturation, increase the solubility of the actimiosin fraction proteins and increase the degree of hydration of myofibrillar proteins, which leads to an increase in the amount of adsorption-bound moisture and thereby to an increase in the water-binding ability of meat raw materials, providing an improvement in the finished product of quality and organoleptic characteristics;
- the optimal parameters for massaging and heat treatment are identified that are interconnected with the proposed conditions for salting, which in turn provide both an increase in the quality of the finished product and its organoleptic properties due to a decrease in the loss of proteins, extractive, minerals and vitamins, as well as an increase in the efficiency of the production process.

 In this case, the finished product obtained according to the invention meets high sanitary and hygienic requirements.

 The production of the product in the package protects the product from external influences, chemical changes and microbiological contamination, and thus guarantees a high sanitary condition of the product, increases its storage stability, since moisture is prevented in the packaged product, the amount of product drying during storage, transportation and sale is reduced, and hermetic packaging of meat products under vacuum or in the atmosphere of gas mixtures prevents oxidative processes in the product, while maintaining a stable color at the product.

 Thus, a product is obtained whose quality is improved due to the selection of optimal conditions for the salting of raw meat and its massaging, as well as due to the packaging of the product, which excludes contact of the product with oxidative and bacteriological environmental factors that adversely affect the chemical and microbiological processes in the product during storage.

The preparations used in the production: the phosphate-containing preparation "Almonat super", the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the phosphate-containing preparation "Almi COMBI C-50-A / I" are known (see the catalog of food ingredients "Ingredients" p.119 presented at the exhibition "Meat Industry", held March 12-15, 2002 in the premises of the Central Exhibition Hall "Manege")
The invention is illustrated by the following examples, which do not cover, and even more so do not limit the entire scope of the claims of the proposed invention.

 Example 1

 For the production of boiled beef, raw meat in the form of muscles adjacent to the cervical and first four thoracic vertebrae is isolated during trimming of beef half carcasses. Rough tendons are removed, the edges are aligned.

 A curing brine is prepared for extrusion using edible salt, granulated sodium nitrite, ascorbic acid, Almonate super phosphate-containing preparation and baking soda. In particular, for 100 l of brine, table salt is used - 8.9 kg, sodium nitrite - 26.7 g, granulated sugar - 518.0 g, ascorbic acid - 178.6 g, Almonate super phosphate-containing preparation - 1430, 0 g, baking soda - 89.3 g and ice-water mixture - the rest.

Ambassador of meat raw materials is carried out by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material equal to 2 ^o C and a brine temperature at the outlet of the needle holes of a multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, the brine in the total amount of 28% by weight of the original raw meat, injected twice under pressure of 1.5 • 10 ⁵ PA. Then the meat raw materials are sent for massaging. The massaging process is carried out in a massager for 10 hours with evacuation at a vacuum depth of 80% and a vacuum massager load factor of 0.6. The mechanical effect during massage is carried out in cycles for 20 minutes, and sediment for 38 minutes in each cycle. The rotation speed of the drum of the vacuum massager set 4 rpm, and the temperature of the meat raw materials at the end of the massaging process provide no higher than 4 ^o C.

 At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 26 hours, and then rubbed with a mixture of green paprika and red paprika.

 Then the meat raw materials are sent to molding, which is carried out by laying pieces of meat raw materials grated with spices in cellophane-lined molds, the molds are wrapped in cellophane on top, closed with lids and pressed.

To cook boiled beef, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles adjacent to the cervical and first four thoracic vertebrae from beef carcasses - 100.0
and also, g:
Edible salt - 2500
Sodium Nitrite - 7.5
Sugar - 145
Ascorbic acid - 50
Baking soda - 25
The phosphate-containing preparation "Almonat super" - 400
Red paprika for rubbing raw meat - 1450
Paprika green for rubbing meat raw materials - 1450
Then the raw meat is subjected to heat treatment by cooking in two stages. First, beef is boiled at a temperature of 60 ^o C and a relative humidity of 98% for 60 minutes, and then at a temperature of 76 ^o C until the beef reaches a temperature of 72 ^o C. Then boiled beef is cooled by showering with cold running water at a temperature of 8 ^o C to reaching a temperature in the thickness of the product of 35 ^o C, and then in a stream of cold air until reaching a temperature in the thickness of the product of 6 ^o C, portionwise cut into pieces weighing 400 g and packaged in parchment.

 Thus, the final product is obtained - boiled portioned beef, packed in parchment.

 Example 2

 For the production of boiled beef, raw meat in the form of muscles adjacent to the cervical and first four thoracic vertebrae is isolated during trimming of beef half carcasses. Rough tendons are removed, the edges are aligned.

 Prepare curing brine for extrusion. For the preparation of 100 l of curing brine, table salt is used - 8.9 kg, sodium nitrite - 26.7 g, 4.7 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the ice-water mixture - the rest, based on the content of sodium nitrite, is not more than 7.5 g per 100 kg of raw meat.

Ambassador of raw meat is carried out by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material equal to 1 ^o C and a temperature of the brine at the outlet of the needle holes of the multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, the brine in the total amount of 28% of the weight of the original raw meat, injected twice under pressure of 2.0 • 10 ⁵ PA. Then the meat raw materials are sent for massaging. The massage process is carried out in a massager for 10 hours with evacuation at a depth of vacuum of 85% and a load factor of a vacuum massager of 0.7. The mechanical effect during massage is carried out in cycles for 22 minutes, and sediment for 40 minutes in each cycle. The rotation speed of the drum of the vacuum massager is set at 6 rpm, and the temperature of the meat raw material at the end of the massaging process is provided no higher than 4 ^o C.

 At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 24 hours, and then rubbed with a mixture of spices, which is used as a sweet red pepper.

 Then the meat raw materials are sent to molding, which is carried out by laying pieces of meat raw materials rubbed with a mixture of spices in the forms lined with cellophane, the forms are wrapped with cellophane on top and closed with lids and pressed.

To cook boiled beef, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles adjacent to the cervical and first four thoracic vertebrae from beef carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1325.0
Ground red sweet pepper for grating meat raw materials - 2900
Then the raw meat is subjected to heat treatment by cooking in two stages. First, beef is boiled at a temperature of 62 ^o C and a relative humidity of 99% for 62 minutes, and then at a temperature of 78 ^o C until the beef reaches a temperature of 72 ^o C. Then boiled beef is cooled by showering with cold running water at a temperature of 10 ^o C reaching a temperature in the thickness of the product of 35 ^o C, and then in a stream of cold air to reach a temperature in the thickness of the product of 8 ^o C and carry out portioned slices at a temperature in the thickness of beef 6 ^o With pieces weighing 700 g, and then pack into a polymer thermoformed film, pre Values for contact with food, followed by sealing.

 Thus, cooked portioned beef packaged in a thermoformed polymer film is obtained.

 Example 3

 For the production of boiled beef, raw meat is extracted during trimming of beef half carcasses in the form of pieces of muscles of the rib-rib part.

 Prepare a curing brine for extrusion using edible salt, sodium nitrite, granulated sugar, ascorbic acid, Almonate super phosphate-containing preparation and baking soda. In particular, for 100 l of brine, table salt is used - 9.6 kg, sodium nitrite - 28.8 g, granulated sugar - 577.0 g, ascorbic acid - 192.0 g, phosphate-containing preparation "Almonat super" - 1538, 0 g, baking soda - 96.0 g and ice-water mixture - the rest.

Ambassador of meat raw materials is carried out by syringing with a multi-needle syringe at a temperature in the thickness of the selected meat raw materials equal to 2 ^o C and the temperature of the brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, the brine in the total amount of 26% of the weight of the original raw meat, injected twice under pressure of 1.5 • 10 ⁵ PA. Then the meat raw materials are sent for massaging. The massaging process is carried out in a massager for 8 hours with evacuation at a vacuum depth of 80% and a vacuum massager load factor of 0.6. The mechanical effect during massaging is carried out in cycles for 10 minutes, and sediment for 20 minutes in each cycle. The rotation speed of the drum of the vacuum massager set 4 rpm, and the temperature of the meat raw materials at the end of the massaging process provide no higher than 4 ^o C.

 At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 24 hours, and then rubbed with a mixture of chopped garlic and ground pepper.

 Then the meat raw materials are sent to molding, which is carried out by laying pieces of meat raw materials rubbed with a mixture of spices in cellophane-lined molds on the bottom of which a bay leaf is preliminarily laid. A bay leaf is also laid on top of the meat raw material, after which the forms are wrapped on top with cellophane, covered with lids and pressed.

To cook boiled beef, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles of the ribcage of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
Garlic - 2500.0
Black or white pepper powder - 200.0
Bay leaf - 20.0
Then the raw meat is subjected to heat treatment by cooking in two stages. First, the beef is cooked at a temperature of 58 ^o C and a relative humidity of 98% for 60 minutes, and then at a temperature of 75 ^o C until the beef reaches a temperature of 72 ^o C. Then the boiled beef is cooled and at a temperature in the thickness of the product of 6 ^o C portioned slicing of beef into pieces weighing 100 g, after which the pieces of beef are packaged in gas-tight multilayer, containment and protective layers packages of KREMALON ML type made of a film 40 microns thick.

 Packaging is carried out by evacuating the bag with the product laid in it at a vacuum depth of 98.0%, followed by clipping by clamping with a clip to tightly compress the neck of the bag.

 In this way, boiled portioned beef is packaged in sealed plastic bags. CREMALON type ML.

 Example 4

 For the production of boiled beef, raw meat is extracted during trimming of beef half carcasses in the form of pieces of muscles of the rib-rib part.

 Prepare curing brine for extrusion.

To prepare 100 l of curing brine, 9.6 kg of edible salt, 28.8 g of sodium nitrite, 5.1 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture are used - the rest, based on the content of sodium nitrite, not more than 7 5 g per 100 kg of raw meat. Ambassador of raw meat is carried out by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material equal to 1 ^o C and a temperature of the brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, the brine in the total amount of 26% of the weight of the original raw meat, injected twice under pressure of 2.0 • 10 ⁵ PA. Then the meat raw materials are sent for massaging. The massage process is carried out in a massager for 10 hours with evacuation at a depth of vacuum of 85% and a load factor of a vacuum massager of 0.7. The mechanical action during massage is carried out in cycles for 15 minutes, and sediment for 25 minutes in each cycle. The rotation speed of the drum of the vacuum massager is set at 6 rpm, and the temperature of the meat raw material at the end of the massaging process is provided no higher than 4 ^o C.

 At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 24 hours, and then rubbed with a mixture of chopped garlic and ground pepper.

 Then the meat raw materials are sent to molding, which is carried out by laying pieces of meat raw materials rubbed with a mixture of spices in cellophane-lined molds on the bottom of which a bay leaf is preliminarily laid. A bay leaf is also laid on top of the meat raw material, after which the forms are wrapped on top with cellophane, covered with lids and pressed.

To cook boiled beef, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles of the ribcage of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 900.0-1650.0
Garlic - 1275
Black or white pepper powder - 200.0
Bay leaf - 20.0
Then the raw meat is subjected to heat treatment by cooking in two stages. First, the beef is boiled at a temperature of 62 ^o C and a relative humidity of 99% for 62 minutes, and then at a temperature of 76 ^o C until the beef reaches a temperature of 72 ^o C. Then the boiled beef is cooled and packaged, while the portioned sliced beef mass 500 g are placed in multi-layer gas-tight packages KRECHALON of type ML under vacuum with a vacuum depth of 99.0%, followed by the formation of a continuous transverse seam by welding. Welding is carried out by a welding element having a temperature of 170 ^o C, under a pressure of 5.0 • 10 ⁵ Pa for 1.5 s. Then the weld is cooled by a stream of air with a temperature of 12 ^o C for 5 s. After welding, a clear, uniform imprint of the welding element is formed on the seam.

After welding, the multilayer gas-tight bags are heat-shrink by immersing the bags in water at a temperature of 95 ^o C for 3 s.

 Thus, cooked beef portioned slices in the package.

 Example 5

 For the production of boiled beef, raw meat is extracted during trimming of beef half carcasses in the form of muscles from the scapula and humerus with a mass fraction of connective and adipose tissue of 6% and as a rib part with a mass fraction of connective and adipose tissue of 20%.

 Prepare a curing brine for extrusion using edible salt, sodium nitrite, granulated sugar, ascorbic acid, Almonate super phosphate-containing preparation and baking soda. In particular, for 100 l of brine, table salt is used - 10.0 kg, sodium nitrite - 29.7 g, granulated sugar - 795.0 g, ascorbic acid - 200.0 g, Almonate super phosphate-containing preparation - 1430, 0 g, baking soda - 100.0 g and ice-water mixture - the rest.

Ambassador of meat raw materials is carried out by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material equal to 2 ^o C and a brine temperature at the outlet of the needle holes of a multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, the brine in the total amount of 28% by weight of the original raw meat, injected twice under pressure of 1.5 • 10 ⁵ PA. Then, raw meat from the muscles from the scapula and humerus is crushed into pieces weighing 0.2 kg, and meat raw materials in the form of a rib-rib part are cut to meal with a particle size of 16 mm. Then the meat raw materials are sent for massaging. The massaging process is carried out in the massager for 15 hours with evacuation at a vacuum depth of 80% and a vacuum massager load factor of 0.6. The mechanical action during massaging is carried out in cycles of 35 minutes and sediment during the same time in each cycle. At the end of the first half of the first cycle of mechanical action, a suspension of soy protein in an amount of 11% per 100 kg of unsalted meat raw material is introduced into the vacuum massager. 100 kg of soy protein suspension contains isolated soy protein 22.0 kg, granulated sugar - 1.8 kg and water - the rest. At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 24 hours, and then the ripened meat raw materials are mixed with spices. Mixing is carried out in a mixer for 10 minutes, with ground nutmeg, black or white ground pepper and freshly chopped garlic.

 Then the raw meat is sent to the molding, which is carried out by obtaining boiled beef loaves.

In the production of boiled beef, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles from the scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% - 50.0
Muscles from the ribcage with a mass fraction of connective and adipose tissue of 20-22% - 40.0
Soy Protein Suspension - 10.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 200.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
Freshly chopped minced garlic - 245.0
Black or white pepper powder - 50.0
Ground nutmeg - 40.0
Then the raw meat is subjected to heat treatment by cooking in two stages. First, the beef is boiled at a temperature of 58 ^o C and a relative humidity of 98% for 60 minutes, and then at a temperature of 75 ^o C until the beef in the bulk of the beef reaches a temperature of 72 ^o C. Then the boiled beef is cooled by showering with cold running water with a temperature of 8 ^o C until reaching a temperature in the thickness of the loaf 6 ^o C.

After cooling, the finished product is packaged as described in example 1, but at the same time, the portioned sliced product is placed in bags of polymer gas-tight materials, followed by removal of air from the bags and replacing it with N ₂ .

 Thus, the final product is obtained - boiled portioned beef in a package.

 Example 6

 For the production of boiled beef, raw meat is extracted during trimming of beef half carcasses in the form of muscles from the scapula and humerus with a mass fraction of connective and adipose tissue of 10% and in the form of a rib part with a mass fraction of connective and adipose tissue of 22%. At the same time, meat raw materials in the form of muscles from the scapula and humerus are used in an amount exceeding the mass of meat raw materials in the form of a rib part no more than 1.45 times.

 Prepare curing brine for extrusion.

To prepare 100 l of curing brine, 10.0 kg of edible salt, 26.7 g of sodium nitrite, 5.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture are used - the rest, based on the content of sodium nitrite, not more than 7 5 g per 100 kg of raw meat. Ambassador of meat raw materials is carried out by syringing with a multi-needle syringe at a temperature in the thickness of the selected meat raw materials equal to 2 ^{o C.} and the temperature of the brine at the outlet of the needle holes of the multi-needle syringe equal to 2 ^o C. Moreover, when extruding, the brine in the total amount of 28% of the weight of the original raw meat, injected twice under pressure of 2.0 • 10 ⁵ PA. Then, meat raw materials from muscles from the scapula and humerus are crushed into pieces weighing 0.4 kg, and meat raw materials in the form of a rib-rib part are cut to meal with a particle size of 25 mm. Then the meat raw materials are sent for massaging. The massage process is carried out in a massager for 16 hours with evacuation at a vacuum depth of 85% and a load factor of a vacuum massager of 0.7. The mechanical action during massage is carried out in cycles of 40 minutes and sediment during the same time in each cycle. At the end of the first half of the first cycle of mechanical action, a suspension of soy protein in an amount of 11% per 100 kg of unsalted raw material is introduced into the vacuum massager. 100 kg of soy protein suspension contains isolated soy protein 24.0 kg, granulated sugar - 2.2 kg and water - the rest. At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 26 hours, and then the ripened meat raw materials are mixed with spices. Mixing is carried out in a mixer for 15 minutes, with ground nutmeg, black or white ground pepper, and freshly chopped garlic.

 Then the raw meat is sent to the molding, which is carried out by obtaining boiled beef loaves.

In the production of boiled beef, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles from the scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% - 50.0
Muscles from the ribcage with a mass fraction of connective and adipose tissue of 20-22% - 40.0
Soy Protein Suspension - 10.0
and also, g:
Edible salt - 2500
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
Freshly chopped minced garlic - 245.0
Black or white pepper powder - 50.0
Ground nutmeg - 40.0
Then the raw meat is subjected to heat treatment by cooking in two stages. First, beef is boiled at a temperature of 62 ^o C and a relative humidity of 99% for 65 minutes, and then at a temperature of 76 ^o C until the beef reaches a temperature of 70 ^{o C.} C to reach a temperature in the thickness of the loaf 8 ^o C.

After cooling, a batch cut of the product is carried out at a temperature in its thickness of 4 ^o C into pieces weighing 600 g and packaged. For this, pieces of the finished product are placed in bags of polymer film gas-tight materials, followed by evacuation of the bags with the product laid to a vacuum depth of 99.0% and the introduction of inert gas N ₂ into it.

 Thus, cooked portioned beef is cooked in packaging - a natural product of high quality that meets the sanitary and hygienic requirements.

 Example 7

 For the production of boiled pork ham, pork carcasses are used.

 From the pork half carcasses when trimming, meat raw materials are isolated in the form of a knuckle, separated from the scapula along the joint location line connecting the ulnar and radial bones with the humerus. When raw meat is extracted, bones, cartilage and tendons are removed.

For the preparation of boiled ham, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Pork in the form of shank from the shoulder - 100.0,
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Fresh garlic - 600.0
Phosphate-containing preparation "Almonat super" - 400.0
Isolated meat raw materials are weighed.

 Preparing curing brine. For the preparation of 100 l of curing brine, table salt is used - 8.2 kg, sodium nitrite - 25.0 g, granulated sugar - 500.0 g, ascorbic acid - 167.0 g, Almonate super phosphate-containing preparation - 1333 g , baking soda - 83.5 g and ice-water mixture - the rest, and for extruding meat raw materials, curing brine is used in an amount of 30% by weight of raw meat, provided that sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

The prepared salting brine carries out the salting of meat raw materials by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material of 2 ^o C and the temperature of the salting brine at the outlet of the needle holes of the multi-needle syringe 1 ^o C. When extrusion, the salting brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa

 Then, the raw meat is weighed again to accurately determine the amount of brine introduced.

After weighing the meat raw materials are loaded into a vacuum massager with a load factor of 0.6. The temperature in the zone of location of the vacuum massager is 2 ^o C. The massaging process is carried out at a vacuum depth of 80% at a speed of rotation of the vacuum massager 6 rpm cycles with mechanical action for 20 minutes and sludge for 35 minutes in each cycle to ensure the meat temperature raw materials at the end of the massaging process 4 ^o C. the Massing process is carried out for 15 hours.

Then the raw meat is discharged from the vacuum massager and maintained at maturity at a temperature of 2 ^o C for 24 hours. To do this, garlic is peeled, divided into slices, washed with cold water and chopped on a spinning top with a diameter of 2 mm in the openings of the outlet grill.

 Aged meat raw materials are rubbed with chopped garlic and ham is formed. To do this, the raw meat is placed in a skin down in forms previously lined with cellophane.

The irregularities formed during the laying of raw materials in the form of recesses are densely filled with pieces of raw material without a skin rubbed with garlic. Then a piece of raw material is laid with the skin up, covered with cellophane, pressed and sent for cooking in a double boiler. Cooking is carried out at a temperature of 90 ^o C to achieve a temperature in the center of the ham of 70 ^o C and sent to the cooling chamber. Cooling is carried out by choking with running cold water to a temperature in the thickness of the ham of 35 ^o C, and then in a stream of cold air with a temperature of 4 ^o C until the center of the ham reaches a temperature of 6 ^o C. Then the ham is removed from the mold, remove the cellophane, clean from the frozen broth and fat and pack.

Thus get cooked ham containing, kg per 100 kg of unsalted raw materials:
Pork shank-shaped pork - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Fresh garlic - 600.0
Phosphate-containing preparation "Almonat super" - 400.0
Cooled pieces of the finished product at a temperature in its thickness of 5 ^o With portionwise cut into pieces weighing 400 g, placed in bags of polymer film gas-tight materials, then remove air from them by blowing N ₂ and weld seams.

 Thus, the finished product is obtained - boiled ham from portioned pork in a package with excellent organoleptic properties.

Example 8
Raw meat is prepared as described in example 7.

To cook boiled pork ham, use the following components in the ratio, kg per 100 kg of unsalted raw materials:
Pork shank-shaped pork - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Fresh Garlic - 650.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
A curing brine is prepared for the extrusion of raw meat, containing 7.15 kg per 100 l of brine, sodium nitrite - 21.4 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 4300 g and the rest of the ice-water mixture, for the extrusion of raw meat use curing brine in an amount of 35% by weight of raw meat, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat.

The raw meat brine is salted with the prepared raw brine by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material and the temperature of the brine brine at the outlet from the needle holes of the multi-needle syringe equal to 2 ^o C. During extrusion, the brine brine is injected twice under a pressure of 2.0 • 10 ⁵ Pa.

After extrusion, the raw meat is weighed to accurately determine the amount of cured brine added. Then the raw meat is loaded into a vacuum massager. The temperature in the zone of location of the vacuum massager is 1 ^o C. The massaging process is carried out at a vacuum depth of 85%, a drum rotation speed of 8 rpm, cycles with mechanical action for 22 minutes and sludge for 40 minutes in each cycle to ensure the temperature of the meat raw material at the end of the massaging process 6 ^o C. the Massaging process is carried out for 16 hours.

After massaging, the meat raw materials are discharged from the vacuum massager into a container, where it is kept ripening at a temperature of 4 ^o C for 26 hours.

 In parallel, dry garlic is prepared to grate aged meat raw materials. To do this, dried garlic is pre-soaked in cold water for 1.5 hours and ground in a spinning top with a diameter of 3 mm in the openings of the outlet grate.

Salted and seasoned meat raw materials are rubbed with prepared garlic and put down with the skin down into forms pre-lined with cellophane. The notches and surface roughness formed during the laying of the product are densely filled with pieces of raw meat without a skin rubbed with garlic. Then a piece of raw meat is laid with the skin up, covered with cellophane, pressed and guided into a double boiler for cooking. Cooking of ham is carried out in one step at a temperature of 93 ^o C until the center of ham reaches a temperature of 68 ^o C, then the ham is sent to the cooling chamber. The cooling of the ham is carried out as described in example 7.

The packaging is carried out after cooling at a temperature in the thickness of the finished product 4 ^o With by packing portioned slicing of the product with a mass of 300 g pieces in parchment.

 In this way, cooked ham from portioned pork packaged in parchment is obtained.

Example 9
For the preparation of cooked pork ham, when pork half-carcass is veined, meat raw materials in the form of muscles are extracted from the hip with an adipose tissue content of 5%. The extracted meat raw materials are crushed into pieces weighing 150.0 g and weighed.

For the production of boiled ham, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0,
and also, g:
Edible salt - 2500
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
Prepared in the usual way curing brine for extrusion of raw meat. For the preparation of 100 l of curing brine, 8.3 kg of edible salt, 25.0 g of sodium nitrite, 500.0 g of granulated sugar, 167.0 g of ascorbic acid, 1333.0 g of the Almonate Super phosphate-containing preparation, 83, 5 g of soda food and ice-water mixture - the rest is based on the use of sodium nitrite not more than 7.5 g per 100 kg of raw meat.

Pieces of meat raw material are squeezed with curing brine with a multi-needle syringe at a temperature in the thickness of pieces of meat raw material of 2 ^o C and a temperature of curing brine at the outlet from the needle holes of the multi-needle syringe equal to 3 ^o C, twice in pressure of 1.5 • 10 ⁵ Pa. Curing brine is introduced in an amount of 30% by weight of the raw meat raw material.

 Raw meat is re-weighed to determine the amount of brine added. Then the raw meat is loaded into a vacuum massager, with a load factor of 0.6, where the massaging process of the raw meat is carried out.

Massaging is carried out for 6 hours at a vacuum depth of 85% at a rotational speed of the vacuum massager drum of 6 rpm with cyclic mechanical action for 10 minutes and a settling time of 20 minutes in each cycle, ensuring the temperature of the meat raw material at the end of the massaging process 4 ^o C.

After massaging, the meat raw materials are unloaded from the vacuum massager and matured at a temperature of 3 ^o C for 20 hours.

 After aging on maturation, ham is formed. To do this, the raw meat is squeezed into polyamide casings with a diameter of 120 mm at a vacuum depth of 40% and placed in cooking presses.

The loaves of ham are given a rectangular shape by pressing in a cooking press while creating a pressure in it of 3.0 • 10 ⁵ Pa and sent to a universal heat chamber for heat treatment.

Heat treatment is carried out in two stages. First, it is boiled at a temperature of 60 ^o C for 60 minutes, and then at a temperature of 78 ^o C until the ham reaches 68 ^o C. in the thickness of the loaf.

 After heat treatment, the ham sticks are sent to the cooling chamber.

The ham loafs are first cooled by chilling with cold running water with a temperature of 8 ^o C to a temperature in the thickness of the ham loaf 35 ^o C, then with a stream of cold air at a temperature of 2 ^o C to a temperature in the thickness of the ham loaf 4 ^o C. After that, the ham loaves are removed from the cooking presses, cleaned from the frozen broth, remove fringes, cool.

 After cooling, 500 g portioned slices of ham are packaged in cellophane.

 Thus, boiled ham is cooked from portioned pork in a package, which is a natural product of high quality with excellent organoleptic characteristics.

 Example 10

 Raw meat is prepared as described in example 9.

For the production of cooked pork ham, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0
and also, g:
Edible salt - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1500.0
In parallel with any known method prepare curing brine for extrusion. For the preparation of 100 l of curing brine, 7.3 common edible salts, 21.4 g of sodium nitrite, 4286.0 g of the phosphate-containing preparation "Almi COMBI C-50-A / I" and the ice-water mixture are used - the rest. Curing brine is introduced in an amount of 35% by weight of the raw meat raw material.

The raw meat is salted with the prepared curing brine by extrusion with a multi-needle syringe at a temperature in the thickness of pieces of meat raw material and the temperature of the curing brine at the outlet of the needle needles of the multi-needle syringe equal to 2 ^° C. The raw meat is then weighed again to determine the amount of cured brine. Salted meat raw materials are loaded into a vacuum massager at a load factor of 0.7, where it is massaged for 8 hours at a vacuum depth of 90%, a vacuum massager drum rotational speed of 8 rpm with cyclic mechanical action for 12 minutes and sedimentation for 20 minutes in each cycle, ensuring the temperature of the meat raw material at the end of the massaging process 4 ^o C. After massaging the meat raw material is removed from the vacuum massager and kept at maturity at a temperature of 2 ^o C for 20 hours.

 Then ham ham is formed by laying meat raw materials in heat-shrinkable bags made of water-impermeable polymer material with a diameter of 350 mm, and then they are placed in molds. Ham loaves are squared by pressing. Molds are placed on the grate of a mobile frame and moved to a universal heat chamber for heat treatment.

Heat treatment of ham loaves is carried out in two stages. Initially, they are cooked at a temperature of 62 ^o C for 65 minutes and then at 78 ^o C to achieve a thicker loaf of ham 72 ^o C. After the heat treatment, cooling the loaves of ham in the cooling chamber at a temperature of 4 ^o C to a temperature in the thicker loaf Ham 4 ^o C. After that, the ham sticks are removed from the cooking presses, cleaned from the frozen broth, and fringes are removed.

Then carry out portioned slicing of the product at a temperature in its thickness of 4 ^o With pieces weighing 1 kg Next, they pack in multi-layer gas-tight packages KRECHALON of type ML with evacuation at a vacuum depth of 99.0%, followed by sealing, by forming a continuous longitudinal seam by welding. Welding is carried out by a welding element having a temperature of 140 ^o C. Welding is carried out under a pressure of 3.5 • 10 ⁵ PA for 3 s. After welding, a clear uniform imprint of the welding element is formed. The weld is cooled with air with a temperature of 10 ^o C for 2 s.

After welding, multilayer gas-tight bags are heat-shrinkable. To do this, the packages are immersed in water with a temperature of 90 ^o C for 5 s.

Thus get cooked boiled portioned ham in a package containing, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0
and also, g:
Edible salt - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1500.0
Obtained ham cooked in a described manner from pork portioned slices in a package is a natural product of high quality with excellent organoleptic properties.

 Example 11

 Raw meat is prepared by trimming pork half-carcasses in the form of muscles from the scapular and hip parts with an adipose tissue content of 10%. Raw meat is ground into pieces of 200.0 g and weighed.

To prepare boiled pork ham, use the following composition of components, kg per 100 kg of unsalted raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1500.0
Prepared in the usual way curing brine. For the preparation of 100 l of curing brine, 8.3 table salt is used, 25.0 g of sodium nitrite, 4286.0 g of the phosphate-containing preparation "Almi COMBI C-50-A / I" and the rest is an ice-water mixture.

Raw meat is salted with the prepared brine by syringing it with a multi-needle syringe at a temperature in the thickness of pieces of meat raw material and the temperature of the pickling brine at the outlet from the needle holes of the multi-needle syringe, equal to 2 ^o C. Extrusion is carried out twice under a pressure of 1.5 • 10 ⁵ Pa. Curing brine is introduced in an amount of 30% by weight of the raw meat raw material. The processes of massaging, aging meat raw materials are carried out as described in example 9.

 After aging, the meat raw materials are placed in heat-shrinkable bags made of water-impermeable polymeric materials with a diameter of 350 mm, then the meat raw materials packages are placed in the molds, the meat raw materials are pressed, the molds are placed on the lattices of the mobile frame and sent to the heat chamber.

In a heat chamber, raw meat is cooked in two stages. First, boil at a temperature of 58 ^o C for 65 min, then at a temperature of 80 ^o C until reaching a thickness of 70 ^o C. ham ^. The cooling of the ham is carried out as described in example 10.

Then, the product is sliced at a temperature of 5 ^° C in its thickness into pieces weighing 800 g and packaged in multi-layer gas-tight KRECHALON type ML bags as described in example 7, but after welding, multi-layer gas-tight KRECHALON type ML bags are heat-shrink by spraying the bags with water temperature of 93 ^o C for 4 s.

The described method receive ham containing components in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1500.0
Cooked pork portioned ham in packaging is a natural product with high quality and organoleptic properties.

 Example 12

 Raw meat is prepared as described in example 11.

For the preparation of ham use, kg per 100 kg of unsalted raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
A curing brine is prepared containing 100 l of brine - 7.1 kg of common salt, 21.4 g of sodium nitrite, 430.0 g of granulated sugar, 142.0 g of ascorbic acid, 1143.0 g of the Almonate Super phosphate-containing preparation , 71.5 g of soda food and ice-water mixture - the rest. Curing brine is introduced in an amount of 35% by weight of the raw meat raw material. The process of massaging meat raw materials, aging is carried out as described in example 10. The formation of ham and heat treatment is carried out as described in example 11. Cooling of loaves of ham is carried out as described in example 8.

Chilled ham at a temperature in its thickness of 6 ^o C is portionwise cut into pieces weighing 500 g, laid in bags of polymer film gas-tight materials, vacuum bags with the product laid in them to a vacuum depth of 70% and a mixture of gases N ₂ , O ₂ is introduced into the bags and CO ₂ in a ratio of 1: 8: 3 and the bag is sealed by welding.

Thus get ham cooked from pork portioned slices in a package containing, kg per 100 kg of unsalted raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
Cooked pork portioned ham in packaging is a high quality natural product with excellent organoleptic properties.

 Example 13

 For the production of boiled pork and beef sliced slices in a package, the brisket without ribs from pork carcasses is used as the raw meat raw material.

For the preparation of boiled roll, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast without ribs from pork half carcasses - 52.0
Premium Beef - 12.0
Veined pork with an adipose tissue content of 20% - 32.5
Powdered milk - 1.0
Melange - 1.5
Dried Paprika - 1.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 175.0
Ascorbic acid - 50.0
Baking soda - 25.0
Nutmeg - 25.0
Phosphate-containing preparation "Almonat super" - 200.0
Isolated meat raw materials are weighed. Preparing in the usual way, a curing brine for extrusion, containing per 100 l of table salt - 8.3 kg, sodium nitrite - 25.0 g, granulated sugar - 500.0 g, ascorbic acid - 167.0 g, phosphate-containing preparation "Almonat super "- 1282.0 g, baking soda - 83.5 g and ice-water mixture - the rest.

 Ambassador of meat raw materials is carried out as described in example 7. For extrusion of meat raw materials use curing brine in an amount of 30.0% by weight of raw meat. Massaging and aging the ripening of meat raw materials is carried out as described in example 10, but the vacuum depth in the vacuum massager is 85%. After aging carry out plastification of the brisket.

 At the same time, a filler is prepared in the form of minced boiled sausage according to the generally accepted technology using beef of the highest grade, pork of the highest grade, pork with the fat content of 10-25%, dried milk, melange, dried paprika and nutmeg in the quantities indicated above.

 The cooked minced meat is placed on the prepared brisket, the edges are joined and wrapped in cellophane and laid in molds, the raw meat is pressed in and sent to a sealed heat chamber.

The heat treatment is carried out in two stages, the first of which at a temperature of 62 ^o C for 55 minutes, and the second at a temperature of 78 ^o C to a temperature in the thickness of the roll of 70 ^o C.

The roll is cooled as described in Example 10. After cooling, a portioned cutting of the product is carried out at a temperature in its thickness of 5 ^{° C.} into pieces weighing 700 g and packaged. To do this, pieces of the finished product are placed in bags of polymer film gas-tight materials, followed by evacuation of the bags with the product laid in them, and a mixture of gases containing O ₂ and CO ₂ in a ratio of 4: 1 is introduced into the bags and the bag is sealed by welding.

 Thus, boiled pork and beef sliced rolls in high quality packaging are obtained.

 Example 14

 For the production of boiled pork and beef sliced slices in a package, the brisket without ribs from pork carcasses is used as the raw meat raw material.

For the preparation of boiled roll, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast without ribs from pork half carcasses - 52.0
Premium Beef - 12.0
Veined pork with fat content 60% - 32.5
Powdered milk - 1.0
Chicken Eggs - 1.5
Dried Paprika - 1.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 100.0
Ascorbic acid - 25.0
Baking soda - 12.5
Nutmeg - 25.0
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 650.0
In parallel with the preparation of raw meat in any known manner, curing brine for extrusion is prepared. For the preparation of 100 l of curing brine, table salt is used - 5.4 kg, sodium nitrite - 16.6 g, phosphate-containing preparation "Almi COMBI C-50-A / I" - 2.8 kg and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in an amount of 45% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine. The meat raw material ambassador is carried out by extrusion with a multi-needle syringe by brine at a temperature in the thickness of the extracted meat raw material and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe, equal to each other and equal to 2 ^o C.

During extrusion, the brine is injected twice under a pressure of 2.0 • 10 ⁵ Pa. After extrusion, the meat raw materials are weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine by weight of the meat raw material to the vacuum massager during subsequent massaging of the meat raw material.

Next, massaging is carried out in a vacuum massager with cycles of mechanical action with evacuation for 9 hours at a rotational speed of the massager drum of 6 rpm. When massaging meat raw materials in each cycle, mechanical action is carried out for 12 minutes, and sludge for 22 minutes. The depth of the vacuum during massage is 85.0%. Massaging is carried out with the temperature of the meat raw materials at the end of the massaging process 5 ^o C and carried out at a temperature in the zone of the vacuum massager 0 ^o C.

The meat raw materials are kept on ripening outside the vacuum massager at a temperature of 2 ^o C for 24 hours, after which the brisket is plastered onto the plates.

 Stuffing for the filler is prepared corresponding to the stuffing of cooked sausages of the highest grade, for example, doctor's, in any known manner, ensuring that it is ready for the time of breast formation. At the same time, chilled beef of the highest grade, pork veined with an adipose tissue content of 60%, as well as milk powder, melange, sodium nitrite, nutmeg, dried paprika, edible salt, granulated sugar, ascorbic acid, and baking soda are used.

 The roll is formed by laying the minced meat on the produced brisket, connecting its edges and wrapping it in cellophane, after which the roll is laid into molds, pressed and heat-treated.

The heat treatment process is carried out by cooking in a sealed heat chamber in two stages, the first of which is carried out at a temperature of 62 ^o C for 55 minutes, and the second at a temperature of 78 ^o C to a temperature in the thickness of the roll 72 ^o C. Then the roll is sent for cooling. The roll is cooled in two stages - first, by chilling with cold running water with a temperature of 8 ^o C to a temperature in the thickness of the roll of 35 ^o C, then in a stream of cold air in the cooling chamber at a temperature of 0 ^o C until the temperature in the thickness of the roll is 5 ^o C, then cooled roll is removed from the mold, cleaned from the frozen broth, fringe is removed, cut into pieces weighing 800 g. Cutting is carried out at a temperature in the thickness of the product 5 ^o C, and packaged by laying portioned sliced pieces of the product in a multilayer gas-tight Spreadable bags CRYSTAL type ML made of 50 micron film. After packaging, the air is removed from the packages by N ₂ purging and the seams are welded, and after welding, the KREMALON ML type multilayer gas-tight bags are heat-shrink by irrigation of the bags with water at a temperature of 93 ^o C for 4 s.

 Thus, a smoked product is obtained - boiled pork and beef sliced rolls in a package.

Example 15
For the production of boiled pork and beef rolls, raw meat is extracted during trimming of beef half carcasses in the form of the back half of the carcass, separated from the ribs and spinous processes of the thoracic vertebrae, from the fourth to the last thoracic vertebra using chilled pork fat spine in the ratio of beef and bacon by weight, constituting 8.5: 1.5. Prepare a curing brine for extrusion using edible salt, sodium nitrite, granulated sugar, ascorbic acid, Almonate super phosphate-containing preparation and baking soda. In particular, for 100 l of brine, table salt is used - 9.2 kg, sodium nitrite - 27.5 g, granulated sugar - 551.5 g, ascorbic acid - 184.0 g, Almaton super phosphate-containing preparation - 1470, 0 g, baking soda - 92.0 g and ice-water mixture - the rest.

Ambassador of meat raw materials is carried out by syringing with a multi-needle syringe at a temperature in the thickness of the extracted meat raw materials equal to 2 ^o C and the temperature of the brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. Moreover, when syringing, the brine in the total amount of 32% of the weight of the original raw meat, injected twice under pressure of 1.5 • 10 ⁵ PA. Then the meat raw materials are sent for massaging. The massaging process is carried out in a vacuum massager for 15 hours. At the end of the massaging, the meat raw materials are kept outside the vacuum massager for maturation for 24 hours, and then the beef meat raw materials are plastered onto bars which are made with a side size of 20 • 20 mm and a length of more than 50 cm and sprinkle each bar with a mixture of spices and spices for decoration. At the same time, chilled pork salted pork fat on plates no more than 0.5 cm thick is chilled to a temperature of 0 ^° C and the roll is formed by laying in a rectangular cellophane lined layer of 2 plates of pork spiked salted pork fat, on top of which decorated beams are laid from raw beef meat to the top of the form, wrapped the laid meat raw material with the bottom plate of the lard pork fat, cover with cellophane on top, cover the form with a lid and send it to heat treatment similar to the previous example 6.

In the production of boiled roll, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles of the back of beef half carcasses - 85.0
Spike bacon - 15.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
Spice mix for decorating - 3000.0
Then the raw meat is subjected to heat treatment by cooking in two stages, which is carried out analogously to example 1. Then, the boiled roll in the form is pressed and cooled. The chilled product is freed from the mold, cellophane is expanded, roughnesses, fringes are cleaned, and cut and packaged as in the previous example.

 Thus, a smoked product is obtained - boiled pork and beef sliced rolls in a package.

 Example 16

 For the production of boiled pork and beef rolls, raw meat is extracted during trimming of beef half carcasses in the form of the back half of the carcass, separated from the ribs and spinous processes of the thoracic vertebrae, from the fourth to the last thoracic vertebra using chilled pork fat spine in the ratio of beef and bacon by weight, component 9.5: 0.5. Prepare curing brine for extrusion.

 To prepare 100 l of curing brine, 12.0 kg of edible salt, 35.9 g of sodium nitrite, 7.6 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture are used - the rest, based on the content of sodium nitrite, is not more than 7 5 g per 100 kg of raw meat.

Ambassador of meat raw materials is carried out by syringing with a multi-needle syringe at a temperature in the thickness of the extracted meat raw materials equal to 1 ^{o C.} and the temperature of the brine at the outlet of the needle holes of the multi-needle syringe equal to 1 ^o C. Moreover, when syringing, the brine in the total amount of 22% by weight of the original raw meat, injected twice under pressure of 2.0 • 10 ⁵ PA. Then the meat raw materials are sent for massaging. The massaging process is carried out in a vacuum massager for 16 hours. At the end of the massaging, the meat raw materials are kept outside the vacuum massager for maturation for 26 hours, and then the beef meat raw materials are plastered onto bars which are made with a side size of 20 • 20 mm and a length of more than 50 cm and sprinkle each bar with a mixture of spices and spices for decoration. At the same time, cooled down to a temperature of -1 ^o C, the pork spike fat on the plates with a thickness of not more than 0.5 cm is formed and the roll is formed by laying in a rectangular cellophane lined layer of three plates of spine salted pork fat, on top of which decorated beams of raw beef meat are laid to the top forms, wrap the laid meat raw material with the bottom plate of the lard pork fat, cover with cellophane on top, close the form with a lid and send it to heat treatment.

In the production of boiled roll, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles of the back of beef half carcasses - 95.0
Salted bacon - 5.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1575
Spice mix for decorating - 3000.0
Then the raw meat is subjected to heat treatment by cooking in two stages, which is carried out analogously to example 2. Then, the boiled roll in the form is pressed and cooled. The cooled product is freed from the mold, cellophane is expanded, the irregularities and fringes are trimmed, and then they are cut and packaged in the same manner as in Example 8.

 Thus, a smoked product is obtained - boiled pork and beef sliced rolls in a package.

Claims (53)

1. A method of manufacturing a whole-boiled cooked portioned product in a package, mainly beef, pork ham, pork and beef roll, characterized in that it involves the selection of raw meat from beef and / or pork half carcasses for the production of boiled product, preparation of salted brine, including edible salt, sodium nitrite, phosphate-containing preparation, meat raw material salting by syringing with salting brine with a multi-needle syringe at a temperature in the thickness of the selected meat about the raw materials and temperature of the curing brine at the exit from the openings of the needles of a multi-needle syringe, equal to each other or differing by no more than 1 ^o C in the temperature range from 1 to 4 ^o C, with at least two times the introduction of curing brine under pressure from 1 , 5 • 10 ⁵ to 2.0 • 10 ⁵ Pa and cyclic massage in a vacuum massager for 6-16 hours at a rotational speed of its drum 4-8 rpm, ensuring the temperature of the meat raw material at the end of the massaging process is not higher than 6 ^o C and mechanical action for 8-40 minutes and sediment for 18-42 minutes in each c glue, keeping meat raw materials outside the vacuum massager on maturation from 24 to 48 hours, molding, heat treatment by cooking, at least in one stage, followed by cooling, at least in one stage until the temperature in the finished cooked product reaches the temperature, not exceeding 8 ^o C, and then portioning the product at a temperature in its thickness of not more than 6 ^o C is carried out into pieces weighing from 100 g to 1.0 kg and each piece of the same product is packaged separately in a package.  2. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine use 7.0-15.0 kg of edible salt, 21.4-44.0 g of sodium nitrite, 2.2-12.4 kg phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in the amount of 20.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  3. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine use 5.3-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite, 2.0-8.0 kg phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in an amount of 20.0-45.0% by weight of raw meat, provided that the content of sodium nitrite is not more 7.5 g per 100 kg of raw meat.  4. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine use 5.3-15.0 kg of table salt, 16.6-44.0 g of sodium nitrite, 620.0-3000.0 g phosphate-containing preparation "Almonate super", as well as an additional 280.0-1100.0 g of granulated sugar, 88.0-325.0 g of ascorbic acid, 44.0-162.5 g of soda, food and ice-water mixture - the rest, and for the extrusion of raw meat using curing brine in an amount of 20.0-45.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat. 5. The method according to claim 1, characterized in that the massage is carried out at a temperature in the zone of location of the vacuum massager not higher than (2 ± 2) ^o C.  6. The method according to claim 1, characterized in that the packaging is carried out by wrapping portioned chilled boiled product in parchment, or parchment, or cellophane.  7. The method according to claim 1, characterized in that the packaging is carried out in a polymer film, including thermoformed and / or heat-shrinkable, followed by sealing.  8. The method according to claim 1, characterized in that for packaging they use multilayer, gas-tight bags containing sealing and protective layers, for example, KREMALON type ML bags from a film with a thickness of 40 to 60 μm, followed by sealing.  9. The method according to p. 1, characterized in that the packaging is carried out under vacuum with a depth of 98-99.5%, followed by sealing. 10. The method according to p. 1, characterized in that during packaging they remove air from the packages and purge them with N ₂ followed by sealing.  11. The method according to p. 1, characterized in that during packaging they remove air from the packages and introduce inert gas or a mixture of gases into the packages, followed by sealing. 12. The method according to p. 11, characterized in that N _{2 is} used as an inert gas, and N ₂ , O ₂ and CO ₂ are used as a mixture of gases in a ratio of 1: 8: 3, or O ₂ and CO ₂ in a ratio 4: 1. 13. The method according to any one of claims 1, 7-11, characterized in that the sealing of the packages is carried out by welding for 1.5-3.0 from open sections of the packages with the formation of a continuous longitudinal or transverse seam and a clear uniform print of the welding element and subsequent cooling of the weld with air with a temperature of 10-12 ^o C for 2-5 s, and welding is carried out by a welding element having a temperature of 140-170 ^o C, with a welding pressure from 3.5 • 10 ⁵ to 5.0 • 10 ⁵ Pa followed by shrink packaging. 14. The method according to any one of claims 7 to 13, characterized in that the heat shrink is carried out by immersing the packages in water with a temperature of 90-95 ^o C for 3-5 s, or by irrigating the packages for a specified time with water at a specified temperature, or hot by air. 15. The method according to any one of claims 1, 5-14, characterized in that the raw meat is isolated from beef half-carcasses in the form of muscles adjacent to the cervical and first four thoracic vertebrae with removed tendons and aligned edges to produce the finished product - cooked portioned beef cuts in the package, and when salting, curing brine is used in an amount of 20.0-30.0% by weight of raw meat, massaging is carried out for 10-12 hours in a vacuum massager at a rotational speed of its drum 4-6 rpm and ensuring the temperature of raw meat in nse of the massaging process is not higher than 4 ^o With cycles with mechanical action for 20-22 minutes and sludge for 38-40 minutes in each cycle, a vacuum depth of 80-85% with a load factor of the drum of the vacuum massager 0.6-0.7 and maturing for 24 hours, and after maturing, the meat raw materials are rubbed with spices, molding is carried out by laying pieces of meat raw materials grated with spices in forms lined with cellophane, wrapped on top with cellophane and closing the forms with lids, the heat treatment is carried out in two stages, first P At a temperature of 60-62 ^o C and a relative humidity of 98-99% for 60-62 min, and then at a temperature of 76-78 ^o C until a temperature of 68-72 ^o C is reached in the thickness of the beef, and cooling is also carried out in two stages, first, by chilling with cold running water with a temperature of 8-10 ^o C until a temperature in the thickness of the product reaches 35 ^o C, and then in a stream of cold air until a temperature in the thickness of the product reaches 6-8 ^o C, and before packing the finished beef is removed from the molds and cellophane wrappers, cleaned from the frozen broth and fringes.  16. The method according to p. 15, characterized in that for the preparation of 100 l of curing brine use 8.0-13.0 kg of table salt, 25.0-37.5 g of sodium nitrite, and as a phosphate-containing preparation of 1000.0 -2500.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 430.0-800.0 g of granulated sugar, 150.0-275.0 g of ascorbic acid, 75.0-137.5 g of baking soda and ice-water mixtures - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  17. The method according to p. 15, characterized in that for the preparation of 100 l of curing brine use 8.0-13.0 kg of edible salt, 25.0-37.5 g of sodium nitrite, and as a phosphate-containing preparation of 2.8 -8.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. 18. The method according to any one of claims 1, 5-14, characterized in that the meat raw material is isolated from beef half-carcasses in the form of pieces of muscle of the ribcage for the production of the finished product - cooked portioned beef in packaging, and when salting, curing brine is used in quantity constituting 25.0-30.0% of the mass of raw meat, massaging is carried out for 8-10 hours with evacuation at a rotational speed of the vacuum massager drum of 6-8 rpm and ensuring the temperature of the raw meat at the end of the massaging process is not higher than 4 ^o C, the mechanical impact for 10-15 minutes and sludge for 20-25 minutes in each cycle at a vacuum depth of 80-85% and a loading coefficient of the drum of the vacuum massager 0.6-0.7, maturing is carried out for 24-26 hours, after which the ripened meat raw materials are rubbed with a mixture of chopped garlic and ground pepper, molding is carried out by laying on the bottom of the forms of bay leaf pre-lined with cellophane, laying in the forms of grated raw meat, on top of which the bay leaf is additionally laid and the forms are closed with lids, followed by pressing, thermo the processing is carried out in two stages, first at a temperature of 58-62 ^o C and a relative humidity of 98-99% for 60-62 min, and then at a temperature of 75-76 ^o C until the temperature in the thickness of beef 68-72 ^o C, and cooling - also in two stages, first by choking with cold running water with a temperature of 8-10 ^o C until the temperature in the thickness of the product reaches 35 ^o C, and then in a stream of cold air until the temperature in the thickness of the product reaches 6-8 ^o C, and before packing the beef is removed from the molds, cellophane is removed, stripped from the frozen broth and fringes.  19. The method according to p. 18, characterized in that for the preparation of 100 l of curing brine use 8.0-10.5 kg of edible salt, 25.0-30.0 g of sodium nitrite, and as a phosphate-containing preparation of 1000.0 -2000.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 430.0-640.0 g of granulated sugar, 130.0-240.0 g of ascorbic acid, 65.0-120.0 g of baking soda and ice-water mixtures - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  20. The method according to p. 18, characterized in that for the preparation of 100 l of curing brine use 8.0-10.5 kg of edible salt, 25.0-30.0 g of sodium nitrite, and as a phosphate-containing preparation of 3.3 -6.6 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. 21. The method according to any one of claims 1, 5-14, characterized in that the raw meat is isolated from beef half-carcasses in the form of muscles from the scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% and in the form of a rib part with the content of the mass fraction of connective and adipose tissue 20-22% for the production of the finished product - cooked portioned beef in packaging, with salting, curing brine is used in an amount of 20.0-30.0% by weight of raw meat, and after extrusion, separate grinding meat from different parts of half carcasses - muscles from the scapula and humerus are crushed into pieces weighing 0.2-0.4 kg, and the rib-rib part - to a meal with a particle size of 16-25 mm, cyclic massage is carried out for 15-16 hours at a vacuum depth of 80 -85% with mechanical action for 35-40 minutes and sludge during the same time in each cycle with the introduction of a suspension of soy protein in the amount of 7-13% per 100 kg at the end of the first half of the first cycle of the mechanical effect mass of unsalted meat raw materials, aging on maturing wire they are dressed for 24-48 hours, and after ripening the meat raw materials are mixed with spices, the heat treatment is carried out in two stages, first at a temperature of 58-62 ^o C and a relative humidity of 89-99% for 60-65 minutes, and then at a temperature of universal heat chamber 75-76 ^o С until the temperature in the thickness of beef (71 ± 1) ^o С is reached, and cooling is also carried out in two stages, first by showering with cold running water with a temperature of 8-10 ^o С until the temperature in the thickness of the product is 35 ^o С and then in a stream of cold air until the temperature in the thickness of the product reaches 6-8 ^o C.  22. The method according to p. 21, characterized in that the meat raw materials in the form of muscles from the scapula and humerus are used in an amount exceeding the mass of meat raw materials in the form of a rib part no more than 1.45 times.  23. The method according to any of paragraphs.21 and 22, characterized in that 100 kg of a suspension of soy protein contain soy protein isolated 22.0-24.0 kg, granulated sugar 1.8-2.2 kg and the rest.  24. The method according to p. 21, characterized in that for the preparation of 100 l of curing brine use 8.0-14.7 kg of table salt, 25.0-43.0 g of sodium nitrite, and as a phosphate-containing preparation of 1000.0 -2900.0 g of the phosphate-containing preparation Almonate Super, as well as an additional 600.0-1300.0 g of granulated sugar, 150.0-318.0 g of ascorbic acid, 75.0-159.0 g of baking soda and ice-water mixtures - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  25. The method according to item 21, characterized in that for the preparation of 100 l of curing brine use 8.0-14.7 kg of common salt, 25.0-43.0 g of sodium nitrite, and as a phosphate-containing preparation 4.3 -8.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  26. The method according to item 21, wherein the mixing of ripened meat raw materials with spices is carried out in a mixer for 10-15 minutes, and ground nutmeg, black or white ground pepper and freshly ground chopped garlic are used as spices. 27. The method according to any one of claims 1, 5-14, characterized in that the meat raw material is isolated from pork half carcasses in the skin in the form of a knuckle separated from the scapula along the location line of the joint connecting the ulna and radius of the humerus with bone removal, cartilage and tendons for the production of the finished product - portioned boiled pork ham in the package, and massaging in a vacuum massager is carried out for 15-16 hours at a rotational speed of its drum of 6-8 rpm cycles with mechanical action for 20-22 min and sediment for 35-40 min in each cycle and a vacuum depth of 80-85%, ensuring the temperature of the raw material at the end of the massaging process 4-6 ^o C, followed by aging on ripening at a temperature from 0 to 4 ^o C for 24-40 hours, rubbing raw meat with chopped garlic and by molding by laying in the form of raw meat preliminarily lined with cellophane with the skin down, laying on it the same piece of ripened raw meat grated with chopped garlic with the skin up, filling in the notches and irregularities with pieces of raw meat without skin, grated with chopped garlic m, ham cooking in a single step for 3 hours at a temperature of from 90 to 93 ^o C to achieve a thicker ham temperature (71 ± 1) ^o C, followed by cooling, which is carried out in two stages, first dushirovaniem cold running water until the temperature in the thickness of the product 35 ^o C, and then in a stream of cold air with a temperature of not higher than 4 ^o C until the temperature in the thickness of the cooked ham is not higher than 6 ^o C.  28. The method according to p. 27, characterized in that for the preparation of 100 l of curing brine use 6.8-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and as a phosphate-containing preparation of 850.0 -2500.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 370.0-750.0 g of granulated sugar, 120.0-280.0 g of ascorbic acid, 60.0-140.0 g of baking soda and ice-water mixtures - the rest, and for extrusion of raw meat using curing brine in an amount of 20.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more 7.5 g per 100 kg of raw meat.  29. The method according to p. 27, characterized in that for the preparation of 100 l of curing brine use 6.8-13.0 kg of table salt, 21.4-37.5 g of sodium nitrite, 4.0-8.0 kg phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in an amount of 20.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  30. The method according to item 27, wherein the garlic is used fresh or dried, and fresh garlic is peeled, divided into slices and washed with cold water, and dried is pre-soaked for 1-2 hours, grinding of garlic is carried out on a top with the diameter of the outlet holes gratings 2-3 mm. 31. The method according to any one of claims 1, 5-14, characterized in that the raw meat is isolated from pork half carcasses in the skin in the form of muscles from the hip with an adipose tissue content of not more than 5% to obtain the finished product - portioned boiled ham from pork cuts in the package, and before salting, the meat raw materials are crushed into pieces weighing 150.0-200.0 g, and when salting, the curing brine is introduced in an amount of 20.0-45.0% by weight of unsalted raw materials, massaging in a vacuum massager carried out for 6-8 hours with a vacuum depth of 80-90% at a frequency of rotation of its drum 6-8 rpm, with mechanical action for 8-12 minutes and sludge for 18-22 minutes in each cycle, with a loading coefficient of the vacuum massager drum 0.6-0.7, ensuring the temperature of the raw material at the end of the massaging process from 4 to 6 ^o C, moreover, after molding, the ham sticks are pressed in a cooking press while creating a pressure from 3.0 • 10 ⁵ to 4.0 • 10 ⁵ Pa to give a rectangular shape, the heat treatment is carried out in a universal heat chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 minutes and then at a temperature in the universal ones mokamere 78-80 ^o C until the temperature in the interior of ham 68-72 ^o C, cooling is performed in two stages in a cooling chamber, first dushirovaniem running cold water at 8-10 ^o C until the temperature in the column is not above 35 Ham ^o C, and then with a stream of cold air in the cooling chamber at a temperature from 0 to 4 ^o C to a temperature in the thickness of the ham 4-6 ^o C, after which the ham is removed from the cooking press, and before packing the ham is cleaned from the frozen broth and fringes are removed.  32. The method according to p. 31, characterized in that for the preparation of 100 l of curing brine using 5.4-13.0 kg of table salt, 16.6-37.5 g of sodium nitrite, and as a phosphate-containing preparation 660.0 -2500.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 300.0-800.0 g of granulated sugar, 100.0-275.0 g of ascorbic acid, 50.0-137.5 g of baking soda and ice-water mixtures - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  33. The method according to p. 31, characterized in that for the preparation of 100 l of curing brine using 5.4-13.0 kg of table salt, 16.6-37.5 g of sodium nitrite, and as a phosphate-containing preparation of 3.0 -8.0 kg of the phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. 34. The method according to any one of claims 1, 5-14, characterized in that the raw meat is isolated from pork half-carcasses in the form of muscles from the scapular and hip parts with a mass fraction of adipose tissue from 5 to 10% to obtain the finished product - cooked ham portioned pork in packaging, and before salting, meat raw materials are crushed into pieces weighing 150.0-200.0 g, and when salting, curing brine is introduced in an amount of 20.0-45.0% by weight of unsalted raw materials, massaging is carried out for 6-8 hours with a vacuum depth of 80-85% at a drum speed of VA umum massager 6-8 rpm cycles with mechanical action for 8-12 minutes and sludge for 18-22 minutes in each cycle with a loading coefficient of the drum of the vacuum massager 0.6-0.7 to ensure the temperature of meat raw materials in the end of the massaging process in the range from 4 to 6 ^o C, and after molding the ham sticks are pressed in the molds, the heat treatment is carried out in a universal chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 min, and then at a temperature of 78-80 ^o C until reaching a temperature in the thickness of the ham 68-72 ^o C, and cooling also carried out in two stages, first by choking with cold running water with a temperature of 8-10 ^o C to a temperature in the thickness of the ham not more than 35 ^o C, and then by a stream of cold air in the cooling chamber at a temperature from 0 to 4 ^o C to a temperature in the thickness of the ham 4-6 ^o C, after which the ham is removed from the molds, and before packing, the ham is cleaned from the frozen broth and fringes are removed.  35. The method according to clause 34, characterized in that for the preparation of 100 l of curing brine, 5.3-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite are used, and 660.0 as a phosphate-containing preparation -2500.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 300.0-800.0 g of granulated sugar, 100.0-275.0 g of ascorbic acid, 50.0-137.5 g of baking soda and ice-water mixtures - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  36. The method according to clause 34, characterized in that for the preparation of 100 l of curing brine use 5.3-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite, and as a phosphate-containing preparation of 3.0 -8.0 kg of the phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. 37. The method according to any one of claims 1, 5-14, characterized in that the meat raw material is isolated from pork half-carcasses in the form of brisket without ribs for the preparation of the finished product - cooked portioned pork and beef roll in the package, with curing using salting brine in an amount of 20.0-45.0% by weight of raw meat, massaging the brisket is carried out in a vacuum massager for 7-9 hours with mechanical action for 8-12 minutes and sediment for 18-22 minutes in each cycle at a speed of rotation of the drum of the vacuum massager 6-8 rpm and depth no vacuum of 80-85% of the raw meat at the end of the temperature maintenance process massaging not more than 6 ^o C, while after storage at maturation brisket reservoir, wherein a filled roll prepared in the form of minced cooked sausage with preparedness filler at time flattening Breast, stowage filler on the prepared brisket, joining the edges, wrapping in cellophane, laying in molds and pre-pressing, heat treatment is carried out in a universal heat chamber in two stages, first at a temperature of 58-62 ^o C for f 55-65 min, and on the second - at a temperature of 76-78 ^o C to a temperature in the thickness of the roll 68-72 ^o C, and the cooling of the roll is carried out either in one stage in a cooling chamber at a temperature in it from 0 to 4 ^o C temperature in the thickness of the product 4-6 ^o C, or in two stages, first by choking with cold running water to a temperature in the thickness of the product 33-35 ^o C, and then in a stream of cold air in the cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the bulk product 4-6 ^o C, and after cooling roll removed from the mold and before filling of the free roll cellophane , Cleaned from frozen stock and removed fimbriae.  38. The method according to clause 37, wherein the cooked sausage minced meat is prepared using beef of the highest grade, pork with a fat content of 10 to 85%, dried milk, melange or eggs, table salt, granulated sugar , ascorbic acid, baking soda, dried paprika, nutmeg.  39. The method according to clause 37, wherein 5.4-13.0 kg of edible salt, 16.6-37.5 g of sodium nitrite are used to prepare 100 l of curing brine, and 600.0 as a phosphate-containing preparation -2500.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 400.0-1100.0 g of granulated sugar, 88.0-300.0 g of ascorbic acid, 44.0-150.0 g of baking soda and ice-water mixtures - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  40. The method according to clause 37, characterized in that for the preparation of 100 l of curing brine using 5.4-13.0 kg of table salt, 16.6-37.5 g of sodium nitrite, and as a phosphate-containing preparation 2.0 -8.0 kg of the phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. 41. The method according to any one of claims 1, 5-14, characterized in that the raw meat is isolated from beef half carcasses in the form of a dorsal part, separated from the ribs and spinous processes of the thoracic vertebrae from the fourth to the last thoracic vertebra, using pork spikes in the ratio of beef and bacon by weight, amounting to (7.5–9.5) :( 2.5–0.5), for the production of the finished product - cooked pork and beef portioned rolls in the package, with salting using curing brine in an amount of 20.0-35.0% by weight of raw meat, ma beef meat raw materials are pulsed in a vacuum massager for 15-16 hours at a drum rotation frequency of 4-8 rpm and a vacuum depth of 80-85%, mechanical impact for 18-22 minutes and sediment for 38-42 minutes in each cycle, and aging on maturation is carried out for 24-26 hours, and after aging on maturation, beef meat raw materials are plastered onto bars and each bar is sprinkled with a mixture of spices for decoration and at the same time plastik is cooled down to a temperature not higher than 1 ^o C pork spinal and plates with a thickness of not more than 0.5 cm, roll formation is carried out by laying in a rectangular cellophane-lined layer of a layer of at least one plate of lard pork fat, on top of which decorated bars of beef meat raw material are laid to the top of the form by wrapping the laid meat raw material with the bottom plate salted pork salted pork fat, covered with cellophane on top, covered with a lid, and the heat treatment is carried out in a universal heat chamber in two stages, first at a temperature of 58-62 ^o C for 55-65 minutes, and at the second - at a temperature of 76-78 ^o C to a temperature in the thickness of the roll 68-72 ^o C followed by prepressing the form, and cooling is carried out either in one stage in a cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the thickness of the product 4- 6 ^o C, or in two stages, first by choking with cold running water to a temperature in the bulk of the product 33-35 ^o C, and then in a stream of cold air in the cooling chamber at a temperature in it from 0 to 4 ^o C to a temperature in the bulk of the product 4 -6 ^o C., and after cooling roll removed from the mold and before filling removed Zell fan, smooth out irregularities and fringe.  42. The method according to paragraph 41, wherein when slicing beef meat raw materials, the bars are made with a side size of 20x20 mm and a length of not more than 50 cm  43. The method according to paragraph 41, characterized in that for the preparation of 100 l of curing brine use 7.0-15.0 kg of table salt, 21.4-44.0 g of sodium nitrite, and as a phosphate-containing preparation of 850.0 -3000.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 370.0-1030.0 g of granulated sugar, 128.0-325.0 g of ascorbic acid, 64.0-162.5 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  44. The method according to paragraph 41, characterized in that for the preparation of 100 l of curing brine use 7.0-15.0 kg of table salt, 21.4-44.0 g of sodium nitrite, and as a phosphate-containing preparation 3.0 -12.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.  45. Cooked portioned cooked beef in a package, characterized in that it is obtained by the method according to any one of claims 1, 5-15. 46. Cooked portioned beef in a package according to item 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles adjacent to the cervical and first four thoracic vertebrae from beef carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 130.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Red paprika for rubbing raw meat - 1400.0-1500.0
Green paprika for rubbing raw meat - 1400.0-1500.0
47. Cooked portioned beef in a package according to item 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:
Muscles adjacent to the cervical and first four thoracic vertebrae from beef carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1000.0-1650.0
Sweet red pepper powder for grinding meat raw materials - 2800.0-3000.0
48. Cooked portioned beef in packaging, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 18. 49. Cooked portioned beef in a package according to claim 48, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:
Muscles of the ribcage of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 130.0-160.0
Ascorbic acid - 40.0-60.0
Baking soda - 20.0-30.0
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Garlic - 2450.0-2550.0
Black or white pepper powder - 190.0-210.0
Bay leaf - 15.0-25.0
50. Cooked portioned beef in a package according to claim 48, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat:
Muscles of the ribcage of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 900.0-1650.0
Garlic - 2450.0-2550.0
Black or white pepper powder - 190.0-210.0
Bay leaf - 15.0-25.0
51. Cooked portioned beef in a package, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 21-23, 26. 52. Cooked portioned beef in a package according to item 51, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles with scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% - 45.0-55.0
Muscles from the ribcage with a mass fraction of connective and adipose tissue of 20-22% - 38.0-42.0
Soy protein suspension - 7.0-13.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 180.0-220.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
Fresh peeled minced garlic - 230.0-260.0
Black or white pepper powder - 45.0-55.0
Ground nutmeg - 35.0-45.0
53. Cooked portioned beef in a package according to item 51, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles with scapula and humerus with a mass fraction of connective and adipose tissue of 6-10% - 45.0-55.0
Muscles from the ribcage with a mass fraction of connective and adipose tissue of 20-22% - 38.0-42.0
Soy protein suspension - 7.0-13.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1300.0-1700.0
Fresh peeled minced garlic - 230.0-260.0
Black or white pepper powder - 45.0-55.0
Ground nutmeg - 35.0-45.0
54. Ham cooked from pork portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 27, 30. 55. Ham cooked from portioned pork in a package according to item 54, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Pork shank-shaped pork - 100.0
and also, g:
Edible salt - 2400.0-2500.0
Sodium Nitrite - 7.5
Sugar - 130.0-150.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Fresh garlic - 550.0-650.0
Phosphate-containing preparation "Almonat super" - 300.0-500.0
56. Cooked ham from portioned pork in a package according to item 54, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Pork shank-shaped pork - 100.0
and also, g:
Edible salt - 2400.0-2500.0
Sodium Nitrite - 7.5
Fresh garlic - 550.0-650.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1450.0-1550.0
57. Ham cooked from pork portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 31. 58. Ham cooked from portioned pork in a package according to item 57, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 140.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
59. Ham cooked from portioned pork in a package according to item 57, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the hip of the pork half carcasses with an adipose tissue content of not more than 5% - 100.0,
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1400.0-1600.0
60. Ham cooked from pork portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 34. 61. Cooked ham from portioned pork in a package according to item 60, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2400.0-2550.0
Sodium Nitrite - 7.5
Sugar - 140.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 300.0-500.0
62. Ham cooked from portioned pork in a package according to item 60, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapular and hip parts of pork half carcasses with an adipose tissue content of 5 to 10% - 100.0
and also, g:
Edible salt - 2400.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1400.0-1600.0
63. Cooked roll of pork and beef portioned in the package, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 37 and 38. 64. Cooked roll of pork and beef portioned in the packaging according to p. 63, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast without ribs from pork half carcasses - 50.0-53.0
The beef veined the premium - 11,0-13,0
Veined pork with fat content from 10 to 85% - 30.5-34.5
Powdered milk - 1.0
Melange or chicken eggs - 1.4-1.5
Dried Paprika - 1.0-1.1
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 180.0-220.0
Ascorbic acid - 40.0-60.0
Baking soda - 20.0-30.0
Nutmeg - 24.0-26.0
Almonate Super Phosphate - 150.0-300.0
65. Boiled roll of pork and beef portioned in the package according to p. 63, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast without ribs from pork half carcasses - 50.0-53.0
The beef veined the premium - 11,0-13,0
Veined pork with fat content from 10 to 85% - 30.5-34.5
Powdered milk - 1.0
Melange or chicken eggs - 1.4-1.5
Dried Paprika - 1.0-1.1
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 90.0-110.0
Ascorbic acid - 20.0-30.0
Baking soda - 10.0-15.0
Nutmeg - 24.0-26.0
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 500.0-800.0
66. Boiled roll of pork and beef portioned in the package, characterized in that it is obtained by the method according to any one of claims 1, 5-14, 41 and 42. 67. Boiled roll of pork and beef portioned in the package according to p. 66, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The muscles of the dorsal part of beef half carcasses - 85.0-95.0
Spike bacon - 5.0-15.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 125.0-175.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Almonate Super Phosphate - 300.0-500.0
Spice mix for decorating - 2800.0-3200.0
68. Roll boiled pork and beef sliced in the package according to p. 66, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The muscles of the dorsal part of beef half carcasses - 85.0-95.0
Spike bacon - 5.0-15.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1050.0-2100.0
Mix of spices for decoration - 2800.0-3200.0i