RU2208954C1 - Method for producing whole-muscular product of service cutting in package, preferably, smoked-baked beef, ham, neck and cured fillet, cooked-baked pork gammon, loin, breast and blade, and smoked-baked beef, ham, neck and cured fillet, cooked-baked pork gammon, loin, breast and blade of service cutting in package produced by method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves separating raw meat from beef or hog half carcasses; preparing salt brine; introducing salt brine at least twice by multiple-needle injector under pressure of 1,5•10⁵-2,0•10⁵ Pa in an amount of 10.0-35.0% by weight of raw meat, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; performing cyclic massaging in vacuum massaging apparatus for 6-16 hours at rotational speed of massaging apparatus drum of 4-8 rev/min, vacuum extent of 80-90%; providing temperature inside raw meat at the end of massaging process of about 6 C; performing mechanical action for 8-20 min and standing for 5-40 min in each cycle; holding raw meat outside massaging apparatus for maturation for 24-48 hours at temperature of 0-4 C; providing molding and thermal processing in smoking and baking mode or in cooking and baking mode with following single-stage cooling until temperature inside product is about 8 C; providing service cutting of product at temperature inside product of 6 C into 0.7-10 mm thick slices in slicing machine with disk cutter, which applies pressing force of 5-7 kg/sq. cm to product and has cutting rate of 30-50 cycles/min; laying slices in rows or in figured arrangement; packing in polymeric film, including thermally moldable film, or in polymeric bags; heat- sealing packages. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, as a result, increased quality and biological value of finished product and reduced production cost. 70 cl, 12 ex

Description

 The invention relates to the meat processing industry, in particular to a method for manufacturing a whole-muscle product of serving slicing in a package, mainly smoked-baked beef, carbonade, neck and sirloin, boiled-baked pork ham, loin, shank, brisket and shoulder blade - a product made from muscles scapular part of pork half carcasses, as well as to serving slicing products in packaging obtained by this method.

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

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

 Varying the processing parameters allows one to obtain various meat products from the same type of meat raw material that differ in organoleptic characteristics, the duration of the production cycle, the yield of finished products, and storage time.

 Best domestic and foreign experience shows that the expansion of the well-known product range and the selection of optimal processing parameters for meat raw materials are indispensable for the successful activity of producers in the consumer market.

 Known smoked-baked pork products and a method of producing smoked-baked pork product from pork, providing for the isolation of raw meat from various parts of pork half carcasses, the ambassador of raw meat, its heat treatment in the mode of smoking - baking, cooling and packaging (see, for example, Rogov I .A. Handbook of sausage production technologist. M., 1993, pp. 356-363 or A. Zharinov et al. Short courses on the basics of modern meat processing technologies organized by the Protein Technologies International USA, part II. Whole-muscle and rest ukturirovannye meat. Vneshtorgizdat of. Moscow, 1997, pp. 141-144).

 Known smoked-baked beef products and a method of producing smoked-baked beef product, involving the preparation of raw meat by isolating the superficial and internal muscles from the hip part of beef half carcasses, the preparation of curing brine using table salt and sodium nitrite, salting by extrusion of beef curing brine and aging on maturation, molding and heat treatment in the mode of smoking - baking, followed by cooling (see Rogov I.A. sausage production. M., 1993, p. 376, rec. 346).

Cooked-baked pork products and a method for their production are known, which is carried out as follows: the prepared raw materials are syringed with curing brine in the amount of 10.0-20.0% by weight of the raw material, and the curing brine per 100 l of skim milk includes edible salt in an amount of 20-22 kg, granulated sugar 300 g, marinade from water in an amount of 5 l, containing 100 g of infusion of allspice and 100 g of black pepper. After this, the feed is massaged for 15 minutes. After 5 min of massaging, the raw material is poured with a mixture of the following composition (per 100 kg of raw material), g:
Red pepper - 1000
Freshly chopped garlic - 1200
Salt - 600
Blood plasma or skim milk, l - 6
Then the massing of the raw materials is continued for another 10 minutes. At the end of massaging, the raw materials are formed into cotton nets or tied up with twine crosswise and kept in the curing compartment for 2-6 hours at 2-4 ^o C, and then sent to the heat treatment in two stages. Cooking is carried out in steam cookers or a thermal unit at 85-95 ^o C for 3-4 hours for boiled pork and 1.5-2 hours for carbonate. Roasting is carried out in frying chambers or thermal units at 95-110 ^o C for 30-60 minutes for boiled pork and 20-30 minutes for carbonate (see description SU 544418, 01/30/1977, A 23 L 1/318).

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

 Known serving cutting with packaging of whole muscle products (see Pozdnyakovsky V. M. Examination of meat and meat products. Novosibirsk: Publishing house of the Novosibirsk University, 2001, S. 294).

 The objective of the present invention, both in terms of the production method of a whole-muscle product of serving cuts in a package, mainly smoked-baked beef, carbonade, neck and sirloin, cooked-baked pork ham, loin, shank, brisket and shoulder, and in terms of serving cut products in The packaging obtained by this method is to improve the quality of manufactured products, improve their organoleptic properties while increasing the efficiency of the salting process and reducing the time of thermal treatment Work, as well as improving the quality of the manufactured product and its shelf life.

The set task in terms of the production method of a whole-muscle product of serving cutting in a package, mainly smoked-baked beef, carbonade, neck and sirloin, boiled-baked ham, loin, shank, brisket and shoulder blade is solved due to the fact that the method involves the selection of raw meat from beef or pork half carcasses corresponding to the name of the obtained product, preparation of curing brine, meat raw meat ambassador to prepared curing brine by syringing with a multi-needle syringe, according to Raina least twice at a pressure of 1,5 • May ¹⁰ till 2,0 • 10 ⁵ Pa in an amount of 10,0-35,0% by weight of the raw meat at a temperature within a dedicated thicker raw meat and the brine curing temperature on exit from the holes 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, subsequent cyclic massage in a vacuum massager for 6-16 hours at a rotational speed of its drum 4 -8 rpm, a vacuum depth of 80-90%, ensuring the temperature of raw meat at the end of the massirov process no higher than 6 ^o C, mechanical action for 8-20 minutes and sludge for 5-40 minutes in each cycle, keeping the meat raw material outside the vacuum massager at maturation from 24 to 48 hours at a temperature of 0 to 4 ^o C, molding and heat treatment in the mode of smoking - baking or cooking - baking, followed by cooling, at least in one stage until the product reaches a temperature in the thickness not exceeding 8 ^o C, and then the product is sliced at a temperature in its thickness not exceeding 6 ^o With slices with a thickness of 0.7-10 mm on a cutting machine with a circular knife at a knife pressure on the product of 5-7 kg / cm ² and a cutting speed of 30 to 50 cycles per minute, and also carry out their orderly or figured layout, after which they are packaged in a polymer film, including thermoformed, or in plastic film bags with packaging sealing.

 For the preparation of 100 l of curing brine, 7.0-25.5 kg of table salt can be used, 21.4-75.0 g of sodium nitrite, 250.0-1100.0 g of granulated sugar, 110.0-550.0 g of ascorbic acid, 420.0-3000.0 g of the phosphate-containing preparation Almonat Super, 55.0-275.0 g of baking soda and 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 . Or for the preparation of 100 l of curing brine, 7.0-25.5 kg of edible salt, 21.4-75.0 g of sodium nitrite, 1.5-8.8 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" can be used and ice-water mixture - the rest is based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat.

Massaging is recommended at a temperature in the zone of location of the vacuum massager not higher than (2 ± 2) ^o C.

For the production of smoked-baked product, heat treatment is preferably carried out in the mode of smoking - baking with an air-smoke mixture in a universal heat chamber, and first, drying is carried out for 40-60 minutes at a temperature of 64-66 ^o C and a relative humidity of 28-30%, and then smoking - baking is carried out in two stages, the first of which is smoked at a temperature of 76-78 ^o C and a relative humidity of not more than 30% for 40-60 minutes, and the second is baked, at which the temperature is raised to 80-88 ^o C and carry out processing to a pace temperature in the thickness of the product 68 -72 ^o C.

For the production of cooked-baked product, it is advisable to heat treatment in the cooking mode - baking with steam and hot air in steam or universal chambers by cooking in two stages, in the first of which cooking is carried out at a temperature of 58-62 ^o C and a relative humidity of 98-99% in for 55-60 minutes, and in the second - at a temperature of 74-75 ^o С and the same relative humidity to a temperature in the thickness of the product 64-66 ^o С, after which the product is baked at a temperature of 180-185 ^o С until the temperature reaches in the thickness of the product 68-72 ^o C.

The circular knife of the cutting machine can be used with a diameter of 330 mm, a thickness not exceeding 1 mm, and a sharpening angle of 30 ^o , and cutting can be done when the knife is installed at an angle of 45-135 ^o relative to the vector of the product feed direction when cutting.

 Shrinkable polymeric films can be used for packaging.

 It is preferable for packaging to use multilayer, gas-tight bags containing sealing and protective layers, 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, pp. 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.

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

Or, during packaging, they can remove air from the packages and purge them with N ₂ .

 Or, when packaging, air is removed from the packages and inert gas or a mixture of gases is introduced into the packages.

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

It is recommended that the packages be sealed 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 imprint of the welding element and subsequent cooling of the weld with air at a temperature of 10-12 ^o C for 2- 5 s, and welding should 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 heat 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 with a specified temperature or hot air.

 Raw meat can be isolated from beef half-carcasses in the form of superficial and internal muscles for the production of the finished product - smoked-baked serving sliced beef in a package, and when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massaging is carried out for 15-16 hours at a rotational speed of the vacuum massager drum of 4-6 rpm, mechanical action for 18-20 minutes and sludge for 35-40 minutes in each cycle, and heat treatment is carried out in the smoking - baking mode .

 It is advisable to produce smoked-baked beef from pieces of meat of a rectangular shape without adipose and connective tissue weighing up to 2.5 kg and a thickness of 8-12 cm.

 For the preparation of 100 l of curing brine for the extrusion of smoked baked beef, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 400.0-640.0 g of granulated sugar can be used, 128 , 0-220.0 ascorbic acid, 690.0-1900.0 g of the phosphate-containing preparation Almonat Super, 64.0-110.0 g of baking soda and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat, or for the preparation of 100 l of curing brine, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.8-7.0 kg of phosphate-containing can be used drug "Almi SCHINKEN COMBI G / 401" and ldovodyanoy mixture - the rest, with the proviso sodium nitrite content of not more than 7.5 g per 100 kg of raw meat.

 During molding, beef can be sprinkled with a mixture of spices for decoration.

 Also, raw meat can be isolated from pork half-carcasses in the form of the dorso-lumbar muscle with a surface layer of lard not more than 0.5 cm thick for the production of the finished product - smoked-baked serving sliced carbone in the package, and when salting, curing brine is used in an amount of 20 , 0-35.0% by weight of raw meat, massaging is carried out for 9-11 hours at a rotational speed of the vacuum massager drum of at least 6 rpm and a loading coefficient of 0.6-0.7 by mechanical action for 8-12 minutes and sediment for e 18-22 minutes in each cycle, and the heat treatment is performed in smoking mode - baking.

 Carbonade is preferably produced from pieces of meat raw material weighing up to 1.5 kg, rectangular in shape, with a thickness of not more than 6 cm.

 For the preparation of 100 l of curing brine in the production of smoked-baked carbonate, 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite can be used, and 710.0-2300.0 are used as a phosphate-containing preparation g of the phosphate-containing preparation Almonat Super, as well as an additional 400.0-800.0 g of granulated sugar, 128.0-280.0 g of ascorbic acid, 64.0-140.0 g of baking soda and ice-water mixture - the rest, provided that the sodium nitrite content is not more than 7.5 g per 100 kg of raw meat. Or for the preparation of 100 l of curing brine, 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite can be used, and 3.8-8.8 kg of the phosphate-containing preparation "Almi" is used as a phosphate-containing preparation SCHINKEN COMBI G / 401 "and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

 Or raw meat can be isolated from pork half-carcasses in the form of muscles with intermuscular fat adjacent to the cervical and first four thoracic vertebrae of pork half-carcasses with removal of coarse tendons and alignment of the edges for the production of the finished product - the neck of the smoked-baked serving cuts in the package, with salting brine is used in an amount of 20.0-35.0% by weight of raw meat, massaging is carried out for 9-11 hours at a rotation speed of the vacuum massager drum of 5-7 rpm and a loading coefficient of 0.6- 0.7, me anicheskim exposure for 8-12 minutes and sludge for 18-22 minutes in each cycle, and the heat treatment is performed in smoking mode - baking.

 It is recommended to produce the neck from pieces of raw meat weighing up to 1.0 kg, rectangular, 10-12 cm thick.

 For the preparation of 100 l of curing brine for the extrusion of a smoked-baked neck, 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite can be used, and 570.0-2300.0 are used as a phosphate-containing preparation g of the phosphate-containing preparation Almonat Super, as well as an additional 400.0-800.0 g of granulated sugar, 128.0-280.0 g of ascorbic acid, 64.0-140.0 g of baking soda and ice-water mixture - the rest, provided that the sodium nitrite content is not more than 7.5 g per 100 kg of raw meat, or 7.0-13.0 kg of salt can be used for cooking 100 l of brine food, 21.4-37.5 g of sodium nitrite, and as a phosphate-containing preparation, 2.8-7.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture are used, the rest, provided that the sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

 Also, raw meat can be isolated from pork half-carcasses in the form of a dorso-lumbar muscle, cut along the location of the spinous processes of the spine with a surface layer of lard not more than 0.5 cm thick for the production of the finished product - a fillet of smoked-baked serving cuts in the package, and with salting curing brine is used in an amount of 20.0-35.0% by weight of raw meat, massaging is carried out for 9-11 hours at a rotational speed of the vacuum massager drum of 6-8 rpm and a loading coefficient of 0.6 -0.7, mehan exposure for 8-12 minutes and sludge for 18-22 minutes in each cycle, and heat treatment is carried out in the mode of smoking - baking.

 It is advisable to produce fillets from pieces of raw meat weighing up to 1.0 kg, rectangular, not more than 6 cm thick.

 To prepare 100 l of curing brine in the production of smoked baked sirloin, use 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and 710.0-2300.0 g are used as a phosphate-containing preparation phosphate-containing preparation "Almonat super" and also an additional 400.0-800.0 g of granulated sugar, 128.0-280.0 g of ascorbic acid, 64.0-140.0 g of baking soda and ice-water mixture - the rest, provided 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 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and 3.8-8.8 kg of the phosphate-containing preparation "Almi SCHINKEN" is used as a phosphate-containing preparation COMBI G / 401 "and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

 Raw meat can be extracted from pork half carcasses in the skin or with partially skinned pieces of the hip with removed coarse tendons and flattened edges to produce the finished product - a serving of boiled-baked pork serving cuts in the package, and when salting, curing brine is used in quantity constituting 25.0-35.0% of the mass of raw meat, massaging is carried out for 5-7 hours at a rotation speed of the vacuum-massager drum 4-6 rpm and a load factor of 0.6-0.7, mechanical impact in t chenie 8-11 min 5-6 min and sludge in each cycle, and the heat treatment is carried out in the cooking mode - baking.

 For the preparation of 100 l of curing brine for the extrusion of boiled ham, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g of the phosphate-containing preparation Almonat Super can be used ", 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 55.0-120.0 g of baking soda and 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. Or to prepare 100 l of curing brine, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" can be used and ice-water mixture - the rest is based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat.

 Or raw meat can be isolated from pork half-carcasses in the form of the dorso-lumbar muscle with ribs or without them from pork half-carcasses in the skin 13-15 cm wide and with a subcutaneous layer of bacon 2.0-2.5 cm thick with aligned edges to produce the finished product - loaves of boiled-baked serving slices in the package, and when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massaging is carried out for 5-7 hours at a rotation speed of the vacuum massager drum 4-6 rpm and a load factor of 0.6-0.7, mechanical com for 8–11 min and sediment 5–6 min in each cycle, and heat treatment is carried out in the cooking - baking mode.

 To prepare 100 l of curing brine in the production of cooked and baked loin, use 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g of the phosphate-containing preparation Almonat Super , 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 55.0-120.0 g of soda of food and ice-water mixtures - the rest is 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, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" can be used and ice-water mixture - the rest is based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat.

 Meat raw materials can be isolated in the form of a rib part without ribs with layers and meat cuts up to 25% for the production of the finished product — the brisket of boiled-baked serving cuts in the package, and when salting, curing brine is used in an amount of 25.0-35.0% from the mass of raw meat, massaging is carried out for 5-6 hours at a rotation speed of the drum of the vacuum massager 4-6 rpm and a load factor of 0.6-0.7, mechanical impact for 8-11 minutes and sediment 5- 6 min in each cycle, and heat treatment is carried out in cooking mode - baking.

 For the preparation of 100 l of curing brine for the extrusion of boiled-baked brisket, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g of the Almonate super phosphate-containing preparation are used , 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 55.0-120.0 g of soda of food and ice-water mixtures - the rest is 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, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" can be used and ice-water mixture - the rest is 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 pork carcasses in the skin or without skin in the form of a scapular part for the production of finished products - scoops of boiled-baked pork serving sliced in the package, and when salting, curing brine is used in an amount of 25.0-35.0% from the mass of raw meat, massaging is carried out for 5-6 hours at a rotation speed of the drum of the vacuum massager 4-6 rpm and a load factor of 0.6-0.7, mechanical impact for 8-11 minutes and sediment 5- 6 min in each cycle, and heat treatment is carried out in the wark mode and - baking.

 For the preparation of 100 l of curing brine for the extrusion of boiled-baked scapula, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g of the phosphate-containing preparation Almonat Super can be used ", 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 55.0-120.0 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitride, not more than 7, 5 per 100 kg of raw meat. Or to prepare 100 l of curing brine, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" can be used and ice-water mixture - the rest is based on the content of sodium nitrite not more than 7.5 g per 100 kg of raw meat.

According to the above method, smoked-baked serving sliced beef in the package and in the product part is obtained, the problem is solved due to the fact that the smoked-baked served sliced beef in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 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" - 250.0-460.0
Or smoked-baked serving cuts in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
Or smoked-baked serving cuts in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 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" - 250.0-460.0
A mixture of spices for decorating - 2350.0-2450.0
Or smoked-baked serving cuts in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
A mixture of spices for decorating - 2350.0-2450.0
Also, according to the claimed method, smoked-baked serving cut slices in a package and in a product portion are obtained, the problem is solved due to the fact that smoked-baked serving cut slices in a package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 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" - 250.0-460.0
Or smoked baked serving cuts in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
According to the above method, a neck of smoked-baked serving cuts in the package and in part of the product is obtained, the problem is solved due to the fact that the neck of smoked-baked serving cuts in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Cervical muscle with intermuscular fat from pork half carcasses - 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" - 200.0-460.0
Or a neck of smoked-baked serving cuts in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Cervical muscle with intermuscular fat from pork 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" - 1000.0-1500.0
According to the claimed method, a smoked-baked serving cut filet is served in the package and in the product part, the problem is solved due to the fact that the smoked-baked filet cut filet in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 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" - 250.0-460.0
Or smoked-baked fillet serving slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
According to the method described above, get ham cooked-baked serving cuts in the package and in part of the product, the problem is solved due to the fact that the ham cooked-baked serving cuts in the package can contain components in the following ratio, kg per 100 kg of unsalted raw meat:
Hip portion of pork 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" - 300.0-400.0
Or ham cooked-baked serving slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip portion of pork 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" - 1050.0-2100.0
Also, according to the claimed method, a cooked-baked serving cutlet in a package and in a product portion is obtained, the problem is solved due to a cooked-baked serving cutlet in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle with or without ribs from pork half-carcasses in the skin - 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" - 300.0-400.0
Or a cooked-baked loin of serving serving slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle with or without ribs from pork half-carcasses in the skin - 100.0
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
According to the method described above, a brisket of cooked-baked serving cuts in the package and in the product part is obtained, the problem is solved due to the fact that the brisket of cooked-baked serving cuts in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part without ribs with layers and meat cuts up to 25% of pork half carcasses in the skin - 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" - 300.0-400.0
Or a brisket of cooked-baked serving cuts in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part without ribs with layers and meat cuts up to 25% of pork half carcasses in the skin - 100.0
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
Also, according to the claimed method, a cooked-baked serving blade is served in the package and in the product part, the problem is solved due to the fact that the cooked-baked serving knife blade in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The shoulder part of the pork half carcasses in the skin or without skin - 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" - 300.0-400.0
Or a cooked-baked serving spatula in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The shoulder part of the pork half carcasses in the skin or without skin - 100.0
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
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 their 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 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" and the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" are known (see the Ingredients catalog of food ingredients, p. 119, presented at the exhibition "Meat Industry", held 12-15 March 2002 at 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 smoked-baked serving sliced beef in a package, chilled beef is used as the raw meat raw material. Raw meat is prepared by isolating the superficial and internal muscles from the hip of the beef half carcasses. Raw meat is used in the form of pieces of meat of a rectangular shape without adipose and connective tissue weighing up to 2.5 kg with a thickness of 8-12 cm.

For the preparation of smoked-baked beef, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 140.0
Ascorbic acid - 45.0
Baking soda - 22.5
Phosphate-containing preparation "Almonat super" - 300.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite, granulated sugar, a phosphate-containing preparation, ascorbic acid and baking soda, and ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined. For the preparation of 100 l of curing brine, 8750 g of common table salt, 26.79 g of sodium nitrite, 500.0 g of granulated sugar, 160.0 ascorbic acid, 1070.0 g of the Almonate Super phosphate-containing preparation, 80.0 g of soda are used food and ice-water mixture - the rest.

Curing brine is prepared with a temperature of -3 ^o C and extrusion is carried out immediately after preparation of curing brine.

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 С and a temperature of curing brine at the outlet from the needle holes of a multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, curing brine in the total amount of 28% of the mass of the raw meat raw material is injected twice under pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of curing brine added.

Then the raw meat is sent for massaging. Tracing is carried out at a temperature in the zone of location of the vacuum massager 3 ^o C. The massaging process is carried out in a vacuum massager for 15 hours with evacuation at a speed of rotation of the drum of the vacuum massager 6 rpm and ensuring the temperature of the meat raw material at the end of the massaging process 3 ^o C .

At the end of the massaging, the meat raw materials are left to ripen at a temperature of 4 ^o C for 33 hours.

Then the raw meat is threaded with thread for hanging on the frame and sent to the heat treatment in the smoking - baking mode. The heat treatment process is carried out in a sealed heat chamber. First, drying is carried out for 40 minutes at a temperature of 66 ^° C and a relative humidity of 29%, after which smoking and baking are carried out in two stages, the first of which is smoked at a temperature of 76 ^° C and a relative humidity of 29% for 50 minutes, and on the second - baking, in which the temperature is raised to 88 ^o C and processed to a temperature in the thickness of beef 71 ^o With subsequent exposure of beef at the temperature reached in the chamber for 3 minutes, and then the beef is cooled. Next, at a temperature in the thickness of beef 6 ^o With carry out serving cutting into rectangular slices 10 mm thick on a machine for cutting with a circular knife with a diameter of 330 1 mm thick and a sharpening angle of 30 ^o . Cutting is carried out when installing the knife perpendicular to the cut smoked-baked beef, with a knife pressure on the beef 5 kg / cm ² and a cutting speed of 30 cycles per minute. Slices of smoked-baked beef are packaged in portions of 100 g each in gas-tight heat-shrinkable packages KRECHALON type ML film with a thickness of 40 microns. Then the bag with the portion of smoked-baked beef laid in it is evacuated at a vacuum depth of 100% and the open sections of the bags are sealed by welding. Welding is carried out by a welding element having a temperature of 140 ^o C, and under pressure when welding 3,5 • 10 ⁵ PA for 3 seconds. When welding, a continuous longitudinal seam is formed with a clear uniform imprint of the welding element. After welding, the weld is cooled with air with a temperature of 10 ^o C for 2 s. Thus, the final product is obtained - smoked-baked beef serving cuts in the package.

Example 2
For the production of smoked-baked serving sliced beef in a package, chilled beef is used as the raw meat raw material. Raw meat is prepared by isolating the superficial and internal muscles from the hip of the beef half carcasses. Raw meat is used in the form of pieces of meat of a rectangular shape without adipose and connective tissue weighing up to 2.5 kg with a thickness of 8-12 cm.

For the preparation of smoked-baked beef, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0
Mix of spices for decorating - 2350.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and a phosphate-containing preparation. To prepare 100 l of curing brine, 8160.0 g of edible salt, 25.0 g of sodium nitrite, 4433.0 g of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the ice-water mixture are used - the rest.

Curing brine is prepared at a temperature of -2 ^{° C.} and extrusion is carried out immediately after preparation of the curing brine.

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 material equal to 2 ^° C and a temperature of curing brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^° C. Moreover, during curing, curing brine in a total amount of 30% of the mass of the raw meat raw material is injected twice under pressure of 2.0 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of curing brine added.

Then the raw meat is sent for massaging. Massaging is carried out at a temperature in the zone of location of the vacuum massager 3 ^o C. The massaging process is carried out in a vacuum massager for 17 hours with evacuation at a speed of rotation of the drum of the vacuum massager 7 rpm and ensuring the temperature of the meat raw material at the end of the massaging process 3 ^o C .

At the end of the massaging, the meat raw materials are left to ripen at a temperature of 3 ^o C for 40 hours.

 The formation of raw meat is carried out as in example 1.

The heat treatment process is carried out in a sealed heat chamber. First, drying is carried out for 45 minutes at a temperature of 66 ^o C and a relative humidity of 30%, after which smoking and baking are carried out in two stages, the first of which is smoked at a temperature of 77 ^o C and a relative humidity of 30% for 40 minutes, and on the second - baking, in which the temperature is raised to 86 ^o C and processed to a temperature in the thickness of beef 70 ^o With subsequent exposure of beef at a temperature reached in the chamber for 3 minutes

Then the finished product is cooled in a stream of cold air until it reaches a temperature of 6 ^o C. Then, at a temperature in the thickness of the product 4 ^o C, the beef is cut into slices 0.8 mm thick on a cutting machine with a circular knife with a diameter of 330 mm and a sharpening angle 30 ^o . In this case, the cutting is carried out when installing the knife at an angle of 90 ^o relative to the vector of the direction of supply of smoked-baked beef at a knife pressure on the beef of 7 kg / cm ² and a cutting speed of 50 cycles per minute. Slices of beef cut into a rectangular shape. The sliced beef slices are laid out segmentally in multilayer portions of 150.0 g each and packaged in gas-tight KREHALON ML-type bags made of 60 micron film. Packages with a portion of smoked-baked beef laid in slices are vacuum-packed at a vacuum depth of 98%. Then the open areas of the packages are sealed by welding. Welding is carried out by a welding element having a temperature of 140 ^o C, and under pressure during welding 5.0 • 10 ⁵ Pa for 1.5 seconds with the formation of a longitudinal seam with obtaining a uniform imprint of the welding element. After welding, the weld is cooled with air with a temperature of 10 ^o C for 2 s. After welding, the weld is cooled with air with a temperature of 10 ^o C for 2 s. After sealing, heat-shrink the packages by immersing them in water with a temperature of 90 ^o C for 5 s.

 Thus, smoked-baked serving sliced beef in a package is obtained.

Example 3
For the production of carbonate, chilled pork is used as a feedstock. Prepare meat raw materials with a surface layer of bacon with a thickness of not more than 0.5 cm from the dorso-lumbar muscle of the pig carcasses. Raw meat is used in the form of pieces weighing up to 1.5 kg, rectangular in shape, with a thickness of not more than 6 cm.

For the preparation of carbonate, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 140.0
Ascorbic acid - 45.0
Baking soda - 22.5
Phosphate-containing preparation "Almonat super" - 300.0
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, food salt is used - 7.0 kg, sodium nitrite - 21.4 g, granulated sugar - 400.0 g, ascorbic acid - 128.0 g, phosphate-containing preparation "Almonat super" - 750 g , food soda - 64.0 g and ice-water mixture - the rest. For the extrusion of raw meat using curing brine in an amount of 35% by weight of raw meat. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

Curing brine is prepared with a temperature of -3 ^o C and extrusion is carried out immediately after preparation of curing brine.

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 temperature of curing brine at the outlet from the needle holes of a multi-needle syringe equal to 1 ^o C. Moreover, during extrusion, curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of curing brine added.

Then the raw meat is sent for massaging. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C. The massaging process is carried out in a vacuum massager for 10 hours with evacuation at a speed of rotation of the drum of the vacuum massager 8 rpm and ensuring the temperature of the meat raw material at the end of the massaging process 3 ^o C .

At the end of the massaging, the meat raw materials are left to ripen at a temperature of 4 ^o C for 33 hours.

Then the raw meat is threaded with thread for hanging on the frame and sent to the heat treatment in the smoking - baking mode. The heat treatment process is carried out in a sealed heat chamber. First, drying is carried out for 40 minutes at a temperature of 66 ^° C and a relative humidity of 29%, after which smoking and baking are carried out in two stages, the first of which is smoked at a temperature of 76 ^° C and a relative humidity of 29% for 50 minutes, and in the second, baking, in which the temperature is raised to 88 ^{° C.} and treatment is carried out to a temperature in the bulk of carbonate 71 ^{° C.} , followed by exposure of the carbonate at the temperature reached in the chamber for 3 minutes, and then the carbonate is cooled.

Then, at a temperature in the thickness of the product of 6 ^o C, a serving cutting of carbonate is carried out analogously to example 1, but cut into rectangular slices with a thickness of 0.7 mm on the above cutting machine with a knife pressure on the product of 7 kg / cm ² and a cutting speed of 40 beats per minute. Slices are stacked in 150-gallon segments in batches weighing 150 g in a thermoformable polyethylene terephthalate film with a polyethylene coating and sealed.

 In this way, a smoked-baked serving sliced chop in a package is obtained.

 Example 4

 For the production of a neck of smoked-baked serving cuts in a package, chilled pork is used as a raw material. Prepare meat raw materials with intermuscular fat from the neck of the pork half carcasses. Raw meat is used in the form of pieces weighing up to 1 kg, rectangular, 10-12 cm thick.

To prepare the smoked-baked neck, use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Cervical muscle with intermuscular fat of pork half carcass - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 300.0
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 - 8.3 kg, sodium nitrite - 25.0 g, granulated sugar - 500.0 g, ascorbic acid - 167.0 g, Almaton super phosphate-containing preparation - 1000 g , food soda - 83.5 g and ice-water mixture - the rest. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

Curing brine is prepared with a temperature of -3 ^o C and extrusion is carried out immediately after preparation of curing brine.

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 temperature of curing brine at the outlet from the needle holes of a multi-needle syringe equal to 1 ^o C. Moreover, when extruded, curing brine in a total amount of 30% of the mass of the raw meat raw material is injected twice under pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of curing brine added.

Then the raw meat is sent for massaging. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C. The massaging process is carried out in a vacuum massager for 10 hours with evacuation at a speed of rotation of the drum of the vacuum massager 8 rpm and ensuring the temperature of the meat raw material at the end of the massaging process 3 ^o C .

At the end of the massaging, the meat raw materials are left to ripen at a temperature of 4 ^o C for 33 hours.

Then the raw meat is formed by braiding, hung on the frame and sent to the heat treatment in the smoking - baking mode. The heat treatment process is carried out in a sealed heat chamber. First, drying is carried out for 40 minutes at a temperature of 66 ^° C and a relative humidity of 29%, after which smoking and baking are carried out in two stages, the first of which is smoked at a temperature of 76 ^° C and a relative humidity of 29% for 50 minutes, and on the second, baking, in which the temperature is raised to 88 ^° C and the treatment is carried out to a temperature in the neck thickness of 71 ^° C, followed by exposure of the neck at the temperature reached in the chamber for 3 minutes, and then the neck is cooled and cut serially at a temperature in the thickness of the product 6 ^o C n and rectangular slices 0.9 mm thick on a cutting machine with a circular knife at a knife pressure on the neck of 6 kg / cm ² and a cutting speed of 40 cycles.

The obtained slices of smoked-baked neck are packaged, laid out in the form of multilayer segments in portions of 200.0 g each, by laying in gas-tight packages KRECHALON of type ML from a film 60 microns thick. After that, the bag with the portion of the neck laid in it is evacuated at a vacuum depth of 99.5%, open sections of the bags are sealed by welding. Welding is carried out as described in example 2, but the temperature of the welding element is 170 ^o C, the welding pressure is 4.0 • 10 ⁵ Pa, for 2.5 s. After sealing the packages with the neck laid in it, the packages are shrunk by immersion in water at a temperature of 95 ^o C for 3 seconds.

 Thus, a smoked-baked neck of serving slicing in the package is obtained.

 Example 5

 For the production of sirloin of smoked-baked serving cuts in packaging, pork half carcasses of the second and fourth categories are used as the raw meat raw material. In the process of boning and venation, the spinal-lumbar muscles are excised, cut along the line of the spinous processes of the spine. The skin is removed, excess bacon is cut off, a layer of bacon is left with a thickness of not more than 0.5 cm. The edges of the muscle are leveled. Raw meat is cut into pieces weighing up to 1 kg, rectangular, not more than 6 cm thick.

 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 - 8.3 kg, sodium nitrite - 25.0 g, granulated sugar - 500.0 g, ascorbic acid - 167.0 g, Almonate super phosphate-containing preparation - 1333 g , food soda - 83.5 g and ice-water mixture - the rest. For the extrusion of raw meat, curing brine is used in an amount of 30% by weight of raw meat, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

For the preparation of smoked baked sirloin, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 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
The meat raw material ambassador is carried out by syringing with a curing brine with a multi-needle syringe 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 openings of the multi-needle syringe, equal to each other and equal to 2 ^o C. When syringing, the curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa.

After extrusion, the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager for 9 hours with evacuation and a vacuum depth of 80% at a speed of rotation of the drum of the vacuum massager 6 rpm and ensuring the temperature of raw meat at the end of the massaging process 3 ^o C.

At the end of the massaging, the meat raw materials are kept ripening at a temperature of 3 ^o C for 40 hours. Then the raw meat is peeled, wrapped in a shell, bandaged, hung on the holders and sent to the heat treatment in the mode of smoking - baking. Moreover, during heat treatment in a sealed heat chamber, drying is first performed for 50 minutes at a temperature of 65 ^o C and a relative humidity of 29%, after which smoking and baking are carried out in two stages. At the first stage, smoking is carried out at a temperature of 77 ^o C and a relative humidity of 28% for 50 minutes At the second stage, baking is carried out, at which the temperature is increased to 84 ^o C and the treatment is carried out to a temperature in the thickness of the sirloin 70 ^o C. The fillet is kept at the achieved temperature in the chamber for 4 minutes, after which the sirloin is cooled at a temperature of 3 ^o C until thicker finished product temperature 6 ^o C.

Then the smoked-baked sirloin is cut and packaged serving, as described in example 1, but the slicing is carried out into 0.7 mm thick slices and the sliced sirloin slices are fan-shaped in multilayer portions of 250 g each and placed in gas-tight packages CRYSTAL ML type, and then sealed them as described in example 1. Heat shrinkage is carried out by irrigation of packages with water at a temperature of 90 ^o C for 5 seconds.

 Thus, the final product is obtained - smoked-baked fillet of serving cuts in the package.

 Example 6

 For the production of sirloin of smoked-baked serving sliced slices in the package, chilled pork carcasses of the second and fourth categories are used as raw materials. Raw meat is used in the form of pieces of meat weighing up to 1 kg, rectangular in shape, with a thickness of not more than 6 cm.

 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 - 7.1 kg, sodium nitrite - 21.4 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 4.3 kg and ice-water mixture - the rest.

For the preparation of smoked baked sirloin, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
Ambassador pieces of meat raw materials is carried out by extrusion with a multi-needle syringe at a temperature in the thickness of the specified meat raw material 2 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. Curing brine is introduced in a total amount of 35.0% by weight raw meat raw materials. In this case, curing brine is introduced into meat raw materials twice under pressure of 2.0 • 10 ⁵ Pa.

Massaging is carried out with a temperature in the zone of location of the vacuum massager 1 ^o C. The massaging process is carried out for 10 hours with evacuation at a rotational speed of the drum of the vacuum massager 8 rpm and ensuring the temperature of raw meat at the end of the massaging process is not more than 4 ^o C.

When massaging the initial meat raw material in each cycle, the mechanical effect is carried out for 13 minutes, and sediment - for 23 minutes. On ripening, meat raw materials are kept at a temperature of 2 ^o C for 42 hours. Subsequent heat treatment in the smoking - baking mode is carried out analogously to example 9. Next, the smoked-baked fillet is cooled in a stream of cold air until the temperature reaches 6 ^o C. in the thickness of the finished product.

Smoked-baked sirloin is cut and packaged, as described in example 1, but at the same time, KRECHALON type ML bags are sealed with the product, as described in example 2. The packages are shrunk by irrigation with water at a temperature of 95 ^o C for 3 seconds.

 Smoked-baked serving sliced fillet in packaging is obtained - a natural product of high quality that meets the sanitary and hygienic requirements.

 Example 7

To prepare the smoked-baked pork in a sprinkle of serving slices in a package, meat raw materials are prepared from thawed pork half carcasses with a temperature in the thickness of the thigh of 4 ^o C. Raw meat is separated - boneless pieces of pork from any part of pork half carcasses weighing 0.8 kg.

For the preparation of smoked baked pork in sprinkling, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
The selected pieces of pork are weighed. At the same time, curing brine is prepared in the usual way.

 To prepare 100 l of brine, 7.14 table salt is used, 21.43 g of sodium nitrite, 4.3 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the rest are ice-water mixture. The prepared brine is used in an amount of 35% by weight of raw meat.

Pork chunks are salted with the obtained brine by extrusion with a multi-needle syringe at a temperature in the thickness of the pork chunks 1 ^° C and the brine temperature at the outlet from the needle holes of the multi-needle syringe equal to 2 ^° C. Extrusion with brine is performed twice under a pressure of 2 × 10 ⁵ Pa.

Then the pieces of pork stuffed with curing brine are loaded into a vacuum massager at a load factor of 0.7 and massaged in cycles with mechanical action for 15 minutes and settling for 25 minutes, with evacuation at a vacuum depth of 90%. Massaging is carried out for 8 hours at a rotation speed of the vacuum massager drum 5 rpm and ensuring the pork temperature at the end of the massaging process is 4 ^o C. The temperature in the zone of the vacuum massager is 4 ^o C. Then the pork is kept ripening at a temperature of 4 ^o C within 40 hours. After aging, pieces of pork are sprinkled with a mixture of spices for decoration.

Decorated pieces of pork are braided, hung on frames and sent to a sealed heat chamber, where they are dried for 60 minutes at a temperature of 64 ^o C and a relative humidity of 30% and subjected to heat treatment in the smoking-baking mode with a smoke-air mixture in two stages. The first stage is carried out at a temperature of 78 ^o C and a relative humidity of 26% for 60 minutes, then the temperature is increased to 88 ^o C and the treatment is carried out until the temperature in the thickness of the pieces of pork is 72 ^o C and maintained at the achieved temperature in the chamber for 5 minutes, then the pieces pork is cooled as described in example 12.

Then, the smoked-baked pork in a sprinkle is cut into serving and packaged as described in example 2, but the smoked-baked pork in a sprinkle is cut into 0.9 mm thick slices and laid out segmentally in multilayer portions of 100.0 g in plastic film bags gas-tight material KREMALON type ML, after which air is removed from the bag with the product in it, replaced with inert gas N ₂ and the bag is sealed as described in example 2.

 Thus, the finished product is obtained - smoked-baked pork in a sprinkle of serving cuts in a package with excellent organoleptic properties.

Example 8
For the production of ham, boiled-baked serving cuts in the packaging, thawed pork is used as the raw meat. Allocate meat raw materials in the form of a hip part from pork half carcasses with partially skinned.

For the preparation of cooked-baked ham, components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip portion of pork half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, table salt is used - 8.9 kg, sodium nitrite - 26.8 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 5.4 kg and ice-water mixture - the rest. Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine. Moreover, for the extrusion of raw meat using curing brine in the amount of 28.0% 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.

Raw meat is carried Ambassador extrusion multineedle syringe at a temperature selected thicker raw meat and the brine curing temperature at the outlet of the holes of the syringe needle multineedle equal to each other and constituting one ^o C. When extrusion brine salting administered twice pressurized 1,5 • 10 ⁵ Pa . After extrusion, the raw meat is weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine from the mass of the squeezed meat raw material to a vacuum massager during subsequent massaging of the raw meat.

Then the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager with a loading coefficient of 0.6 for 6 hours with evacuation at a rotational speed of the massager drum of 4 rpm and ensuring the temperature of the meat raw material at the end of the massaging process is 3 ^o C. Massaging is carried out in cycles with mechanical action for 10 min and sediment for 5 min in each cycle. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 2 ^o C for 42 hours

 Prepared in this way meat raw materials are cleaned from fringes, align the edges, give the desired shape, make a loop for hanging. Then they are hung on the holders, which are placed on the frames and sent for heat treatment.

The heat treatment process is carried out in a universal chamber in two stages, the first of which is cooking at a temperature of 60 ^o C and a relative humidity of 99% for 60 minutes, and the second at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness hams of 65 ^o C, after which the ham is baked at a temperature of 180 ^o C until the hams reach a temperature of 72 ^o C, and then the cooked-baked ham is cooled to a temperature in the thickness of the hams of 8 ^o C.

Then, the cooked-baked ham is cut into servings and packaged as described in Example 2, but the ham is cut into 0.9 mm thick oval slices, and after laying them in bags of polymer film material, the air is removed from the bags by blowing them inert gas N ₂ .

 In this way, a leg of boiled-baked serving cuts in a package is obtained.

 Example 9

 Chilled pork is used as the source of raw meat for the production of loin of boiled-baked serving cuts in the package. Raw meat is prepared in the form of the dorso-lumbar muscle from pork half carcasses in the skin without ribs 13-15 cm wide and a subcutaneous layer of bacon 2.0-2.5 cm thick.

For the preparation of boiled-baked loin, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle with ribs or without them from pork half carcasses in the skin - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 350.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, food salt is used - 7.0 kg, sodium nitrite - 21.4 g, granulated sugar - 429 g, ascorbic acid - 142 g, Almonate super phosphate-containing preparation - 1000.0 g, soda food - 71.0 g and ice-water mixture - the rest, and for the extrusion of raw meat using curing brine in an amount of 35% 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. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine.

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 material equal to 2 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. During extrusion, the curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine from the mass of the squeezed meat raw to a vacuum massager, followed by massaging the raw meat.

Then the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager with a load factor of 0.6 for 6 hours with evacuation and a vacuum depth of 80% at a rotational speed of the massager drum of 4 rpm and ensuring the temperature of meat raw materials at the end of the massaging process 3 ^o C. Massaging is carried out in cycles with mechanical action for 10 minutes and sludge for 5 minutes in each cycle. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 2 ^o C for 42 hours

 Prepared in this way meat raw materials are cleaned from fringes, align the edges, give the desired shape, make a loop for hanging. Then they are hung on the holders, which are placed on the frames, and sent for heat treatment.

The heat treatment process is carried out in a universal chamber in two stages, the first of which is cooking at a temperature of 60 ^o C and a relative humidity of 99% for 60 minutes, and the second at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness loin 65 ^o C, after which the loin is baked at a temperature of 180 ^o C until the loin reaches a temperature of 72 ^o C, and then the cooked and baked loin is cooled to a temperature in the loaf 7 ^o C. Cutting and packaging of the loin is carried out as described in example 1, but at the same time vayut sliced pork loin portions of fan-shaped multilayered packages in 150.0 g of polyvinylidene chloride film from the package laid portion loin deaerated by evacuation and inert gas is introduced into the package - N _2, the package was sealed by welding. Welding is carried out as described in example 1, after which the shrink packaging.

 Thus, the final product is obtained - a boiled-baked serving sliced loin.

Example 10
For the production of brisket of cooked-baked serving slices in packaging, thawed pork is used as the raw meat. Allocate meat raw materials in the form of a rib-rib part without ribs with layers and meat cuts up to 25% of pork half carcasses in the skin.

For the preparation of boiled-baked brisket, components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part without ribs from pork half carcasses in the skin - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, table salt is used - 8.9 kg, sodium nitrite - 26.8 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 5.4 kg and ice-water mixture - the rest. Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine. Moreover, for the extrusion of raw meat using curing brine in the amount of 28.0% 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.

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 sprayed with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material equal to 1 ^o C and the temperature of the curing brine at the outlet from the needle openings of the multi-needle syringe equal to 2 ^o C. When extrusion, the curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine from the mass of the squeezed meat raw material to a vacuum massager during subsequent massaging of the raw meat.

Then the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager with a loading coefficient of 0.6 for 6 hours with evacuation at a rotational speed of the massager drum of 4 rpm and ensuring the temperature of the meat raw material at the end of the massaging process is 3 ^o C. Massaging is carried out in cycles with mechanical action for 10 min and sediment for 5 min in each cycle. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 2 ^o C for 42 hours

 Prepared in this way meat raw materials are cleaned from fringes, align the edges, give the desired shape, make a loop for hanging. Then they are hung on the holders, which are placed on the frames, and sent for heat treatment.

Heat treatment is carried out in a universal chamber in two stages, in the first of which cooking is carried out at a temperature of 62 ^o C and a relative humidity of 99% for 60 minutes, and in the second stage - at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness of the brisket 64 ^o С, after which the brisket is baked at a temperature of 180 ^o С until the brisket reaches a temperature of 70 ^o С, and then the cooked-baked brisket is cooled to a temperature in the thickness of the brisket of 6 ^o С, serially cut and packaged.

Serving the brisket is also carried out as described in example 2, but into slices of an oval shape. Stack the sliced slices in 100 g portions in ML STREAM PACKAGES. Air is removed from the bag and a mixture of gases N ₂ , O ₂ and CO ₂ is introduced into the bag at a ratio of 1: 8: 3, the bag is sealed by heat sealing to form a continuous longitudinal seam. 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, the final product is obtained - the brisket of boiled-baked serving cuts in the package.

Example 11
Chilled pork is used as the raw meat raw material for the production of a scoop of cooked-baked serving cuts in a package. Raw meat is prepared in the form of a scapular part of pork half carcasses in the skin or without skin.

For the preparation of boiled-baked blades, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 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" - 350.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, table salt is used - 7.0 kg, sodium nitrite - 21.4 g, granulated sugar - 429 g, ascorbic acid - 142 g, phosphate-containing preparation "Almonat super" - 1000 g, baking soda - 71.0 g and ice-water mixture - the rest, and for the extrusion of raw meat using curing brine in an amount of 35% 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. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine.

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 material equal to 2 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. During extrusion, the curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine from the mass of the squeezed meat raw material to a vacuum massager during subsequent massaging of the raw meat.

Then the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager with a loading coefficient of 0.6 for 6 hours with evacuation at a rotational speed of the massager drum of 4 rpm and ensuring the temperature of the meat raw material at the end of the massaging process is 3 ^o C. Massaging is carried out in cycles with mechanical action for 10 min and sediment for 5 min in each cycle. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 2 ^o C for 42 hours

 Prepared in this way meat raw materials are cleaned from fringes, align the edges, give the desired shape, make a loop for hanging. Then they are hung on the holders, which are placed on the frames, and sent for heat treatment.

The heat treatment process is carried out in a universal chamber in two stages, the first of which is cooking at a temperature of 60 ^o C and a relative humidity of 99% for 60 minutes, and the second at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness the blades are 65 ^° C, after which the blade is baked at a temperature of 180 ^° C until the temperature in the thickness of the blade reaches 72 ^° C, and then the cooked-baked blade is cooled to a temperature in the thickness of the blade of 8 ^° C.

 Then, the cooked-baked spatula is cut and packaged servingly as described in Example 2, but the sliced slices of the product with a thickness of 0.9 mm are laid out segment-like multilayer portions of 100.0 g in bags made of polymer film gas-impermeable material KREMALON type ML.

Then, air is removed from the bag with the product complicated in it, replaced with a mixture of gases - N ₂ , О ₂ and СО ₂ in a ratio of 1: 8: 3, and the bag is sealed as described in Example 1.

 In this way a spatula of cooked-baked serving slices in the package is obtained.

 Example 12

 For the production of boiled-baked shovels, thawed pork is used as a raw meat source. Allocate meat raw materials in the form of a scapular part of pork half carcasses in the skin or without skin.

For the preparation of boiled-baked blades, the components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 700.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, table salt is used - 8.9 kg, sodium nitrite - 26.8 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 5.4 kg and ice-water mixture - the rest. Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine. Moreover, for the extrusion of raw meat using curing brine in an amount of 30% 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.

The processes of extrusion and massaging are carried out in the same way as in example 11, except that during extrusion, the temperature in the thickness of the extracted meat raw materials and the temperature of the curing brine at the exit from the needle holes of the multi-needle syringe are taken equal to each other and components 2 ^o C. Massaging is carried out at a temperature in the room in which the vacuum massager is located, 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 3 ^o C for 38 hours

 The formation of raw meat is carried out as in example 11.

Heat treatment is also carried out in a universal chamber in two stages, in the first of which cooking is carried out at a temperature of 62 ^o C and a relative humidity of 99% for 60 minutes, and in the second stage - at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness blades 64 ^° C, after which the blade is baked at a temperature of 180 ^° C until the temperature in the thickness of the blade reaches 70 ^° C, and then the cooked-baked blade is cooled to a temperature in the thickness of the blade of 6 ^° C, after which the finished product is cut into pieces and packaged, as described in the example 1, the stacked cut slices fanlike blades 150.0 g multilayer portions in bags of a polyvinylidene chloride film from the package laid portion of the blade removed by the air in the package evacuation and gas mixture is introduced O ₂ and CO ₂ in a ratio of 4: 1, the package is sealed by welding. Welding is carried out as described in example 2, and carry out the shrink packaging.

 Thus, a smoked product is obtained - a cooked-baked scoop of a serving cut in the package.

Claims (54)

1. A method of manufacturing a whole-muscle product of serving cutting in a package, mainly smoked-baked beef, carbonade, neck and sirloin, cooked-baked ham, loin, brisket and shoulder blades, characterized in that it provides for the selection of raw meat from beef or pork carcasses, corresponding the name of the product to be obtained, preparation of curing brine, meat raw meat ambassador to prepared curing brine by syringing with a multi-needle syringe, at least twice under pressure 1 , 5 • 10 ⁵ - 2.0 • 10 ⁵ Pa in an amount of 10.0-35.0% of the mass of meat raw materials at a temperature in the thickness of the extracted meat raw materials and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe equal to between by themselves or varying by no more than 1 ^o C in the temperature range 1 - 4 ^o C, subsequent cyclic massage in a vacuum massager for 6-16 hours at a rotational speed of its drum 4-8 rpm, vacuum depth 80-90% , ensuring the temperature of the meat raw material at the end of the massaging process is not higher than 6 ^o C, mechanical stress during e 8-20 min and sediment for 5-40 min in each cycle, keeping the meat raw material outside the vacuum massager on maturation for 24 - 48 hours at a temperature of 0-4 ^o C, molding and heat treatment in the mode of smoking - baking or cooking - baking, followed by cooling, at least in one stage until the product reaches a temperature in the thickness of the product not exceeding 8 ^o С, and then the product is served slicing at a temperature in its thickness not exceeding 6 ^o С of 0.7 slices -10 mm on a cutting machine with a circular knife at a knife pressure on the product, co 5-7 kg / cm ² and a cutting speed of 30 - 50 cycles per minute, and also carry out their orderly or figured layout, after which they are packaged in a polymer film, including thermoformed, or in packages of a polymer film with packaging sealing.  2. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine use 7.0-25.5 kg of table salt, 21.4-75.0 g of sodium nitrite, 250.0-1100.0 g granulated sugar, 110.0-550.0 g of ascorbic acid, 420.0-3000.0 g of a phosphate-containing preparation - Almonat Super, 55.0-275.0 g of baking soda and ice-water mixture - the rest is based on the nitrite content sodium no 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 g of curing brine use 7.0-25.5 kg of salt, 21.4-75.0 kg of sodium nitrite, 1.5-8.8 kg of 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. 4. 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. 5. The method according to any one of claims 1, 4, characterized in that for the production of smoked-baked product, the heat treatment is carried out in the mode of smoking - baking with an air-smoke mixture in a universal heat chamber, and first drying is carried out for 40-60 minutes at a temperature of 64 -66 ^o C and a relative humidity of 28-30%, and then smoking - baking is carried out in two stages, the first of which is smoked at a temperature of 76-78 ^o C and a relative humidity of not more than 30% for 40-60 minutes, and on the second - baking, in which the temperature is increased to 80-88 ^o C and carry out processing to a temperature in the thickness of the product 68-72 ^o C. 6. The method according to any one of claims 1 to 4, characterized in that for the production of a cooked-baked product, the heat treatment is carried out in the cooking-baking mode with steam and hot air in steam or universal chambers by cooking in two stages, the first of which is cooking at a temperature of 58-62 ^o C and a relative humidity of 98-99% for 55-60 minutes, and in the second at a temperature of 74-75 ^o C and relative humidity to a temperature in the thickness of the product 64-66 ^o C, after which the product is baked at a temperature of 180-185 ^o With until reaching a temperature of 68-72 ^o C. in the thickness of the product 7. The method according to claim 1, characterized in that the circular knife of the cutting machine is used with a diameter of 330 mm, a thickness not exceeding 1 mm, and a sharpening angle of 30 ^o , and cutting is carried out when the knife is installed at an angle of 45-135 ^o relative to the vector product feed directions when slicing.  8. The method according to claim 1, characterized in that for packaging use shrink polymer films.  9. 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 40-60 μm.  10. The method according to any one of claims 1, 8, 9, characterized in that the packaging is carried out under vacuum with a depth of 98-99.5%, followed by sealing. 11. The method according to any one of claims 1, 8 and 9, characterized in that when packaging, air is removed from the packages and N _{2 is} purged.  12. The method according to any one of claims 1, 8 and 9, characterized in that when packaging, air is removed from the packages and an inert gas or gas mixture is introduced into the packages. 13. The method according to p. 12, characterized in that N _{2 is} used as an inert gas, and N ₂ , O ₂ and CO ₂ as a mixture of gases in a ratio of 1: 8: 3, or O ₂ and CO ₂ in a ratio 4: 1. 14. The method according to any one of claims 1, 8-13, 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 of 3.5 • 10 ⁵ - 5.0 • 10 ⁵ Pa, followed by shrink packaging. 15. The method according to any one of paragraphs.8, 14, 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 irrigating the packages for a specified time with water with a specified temperature or hot air.  16. The method according to any one of claims 1, 4, 5, 7-15, characterized in that the raw meat is isolated from beef half-carcasses in the form of superficial and internal muscles for the production of the finished product - smoked-baked serving sliced beef in a package, and when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massaging is carried out for 15-16 hours at a rotation speed of the vacuum massager drum 4-6 rpm, mechanical impact for 18-20 min and sediment for 35-40 min in each cycle, and heat treatment wire Yat in the mode of smoking - baking.  17. The method according to clause 16, wherein the smoked-baked serving sliced beef in the package is made from pieces of meat of a rectangular shape without fat and connective tissue weighing up to 2.5 kg and a thickness of 8-12 cm  18. The method according to any one of paragraphs.16, 17, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 400.0- 640.0 g of granulated sugar, 128.0-220.0 g of ascorbic acid, 690.0-0-1900.0 g of the Almonate Super phosphate-containing preparation, 64.0-110.0 g of baking soda and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  19. The method according to any one of paragraphs.16 and 17, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 3.8- 7.0 kg of phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  20. The method according to any one of paragraphs.16-19, characterized in that in the molding process, the beef is sprinkled with a mixture of spices for decoration.  21. The method according to any one of claims 1, 4, 5, 7-15, characterized in that the meat raw material is isolated from pork half-carcasses in the form of the dorso-lumbar muscle with a surface layer of fat less than 0.5 cm thick to produce the finished product smoked-baked serving cutting slices in a package, and when salting, curing brine is used in an amount of 20.0-35.0% by weight of meat raw materials, massaging is carried out for 9-11 hours at a rotational speed of the vacuum massager drum of 6 rev / min and its load factor equal to 0.6-0.7, mechanical impact for 8-12 minutes and sludge for 18-22 minutes in each cycle, and heat treatment is carried out in the mode of smoking - baking.  22. The method according to item 21, wherein the carbonate is produced from pieces of raw meat weighing up to 1.5 kg, rectangular in shape, with a thickness of not more than 6 cm  23. The method according to any one of paragraphs.21 and 22, characterized in that for the preparation of 100 l of curing brine use 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and as a phosphate-containing 710.0-2300.0 g of the phosphate-containing preparation Almonat Super is used, as well as an additional 400.0-800.0 g of granulated sugar, 128.0-280.0 g of ascorbic acid, 64.0-140.0 g of soda food and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  24. The method according to any of paragraphs.21 and 22, characterized in that for the preparation of 100 l of curing brine use 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and as a phosphate-containing 3.8-8.8 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and an ice-water mixture are used - the rest, provided that the sodium nitrite content is not more than 7.5 g per 100 kg of raw meat.  25. The method according to any one of claims 1, 4, 5, 7-15, characterized in that the raw meat is isolated from pork half-carcasses in the form of muscles with intermuscular fat adjacent to the cervical and first four thoracic vertebrae of the pork half-carcasses with removal of coarse tendons and aligning the edges for the production of the finished product - the neck of the smoked-baked serving cuts in the package, and when salting, curing brine is used in an amount of 20.0-35.0% by weight of raw meat, massaging is carried out for 9-11 hours at a speed vacuum massager drum 5-7 rpm and its loading factor equal to 0.6-0.7, the mechanical action within 8-12 min and sludge for 18-22 minutes in each cycle, and the heat treatment is performed in smoking mode - baking.  26. The method according to p. 25, characterized in that the neck is made from pieces of meat raw material weighing up to 1.0 kg, rectangular, 10-12 cm thick.  27. The method according to any one of paragraphs.25 and 26, characterized in that for the preparation of 100 l of curing brine use 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and as a phosphate-containing 570.0-2300.0 g of Almonat Super phosphate-containing preparation are used, as well as an additional 400.0-800.0 g of granulated sugar, 128.0-280.0 g of ascorbic acid, 64.0-140.0 g of soda food and ice-water mixture - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  28. The method according to any one of paragraphs.25 and 26, characterized in that for the preparation of 100 l of curing brine use 7.0-13.0 kg of table salt, 21.4-37.5 g of sodium nitrite, and as phosphate-containing 2.8-7.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and an ice-water mixture are used - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  29. The method according to any one of claims 1, 4, 5, 7-15, characterized in that the raw meat is isolated from pork half-carcasses in the form of the dorso-lumbar muscle, cut along the location of the spinous processes of the spine with a surface layer of bacon with a thickness of not more than 0 , 5 cm for the production of the finished product - sirloin of smoked-baked serving cuts in the package, and when salting, curing brine is used in an amount of 20.0-35.0% by weight of raw meat, massaging is carried out for 9-11 hours at a frequency drum rotation of the vacuum massager 6-8 rpm and co its loading coefficient equal to 0.6-0.7, mechanical action for 8-12 minutes and sludge for 18-22 minutes in each cycle, and heat treatment is carried out in the smoking - baking mode.  30. The method according to p. 29, characterized in that the sirloin is produced from pieces of raw meat weighing up to 1.0 kg, rectangular, with a thickness of not more than 6 cm  31. The method according to any one of paragraphs.29 and 30, characterized in that for the preparation of 100 l of curing brine use 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and as a phosphate-containing 710-2300.0 g of the Almonate Super phosphate-containing preparation is used, as well as an additional 400.0-800.0 g of granulated sugar, 128.0-280.0 g of ascorbic acid, 64.0-140.0 g of soda food and ice-water mixtures - the rest, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  32. The method according to any of paragraphs.29 and 30, characterized in that for the preparation of 100 l of curing brine use 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite, and as phosphate-containing 3.8-8.8 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and an ice-water mixture are used - the rest, provided that the sodium nitrite content is not more than 7.5 g per 100 kg of raw meat.  33. The method according to any one of claims 1, 4, 6-15, characterized in that the raw meat is isolated from pork half-carcasses or partially skinned in the form of pieces of the hip with removed coarse tendons and lined edges for the production of the finished product - ham cooked baked pork serving slices in the package, and when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massaging is carried out for 5-7 hours at a rotation speed of the vacuum massager drum 4-6 rpm and coefficient of loading narrow, equal to 0.6-0.7, mechanical impact for 8-11 minutes and sediment 5-6 minutes in each cycle, and heat treatment is carried out in the cooking-baking mode.  34. The method of claim 33, wherein 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g of phosphate-containing are used to prepare 100 l of curing brine Almonate Super, 370.0-640.0 g granulated sugar, 110.0-240.0 g ascorbic acid, 55.0-120.0 g baking soda and ice-water mixture - the rest, based on the content of sodium nitrite no more than 7.5 g per 100 kg of raw meat.  35. The method according to p. 33, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 g 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.  36. The method according to any one of claims 1, 4, 6-15, characterized in that the raw meat is isolated from pork half-carcasses in the form of the dorso-lumbar muscle, with or without ribs from pork half-carcasses in the skin 13-15 cm wide and subcutaneous a layer of bacon with a thickness of 2.0-2.5 cm with aligned edges for the production of the finished product - a loin of boiled-baked serving cuts in the package, and when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat , massaging is carried out for 5-7 hours at a speed of rotation of the drum of the vacuum massager 4-6 rpm and its loading coefficient of 0.6-0.7, mechanical impact for 8-11 minutes and a sludge of 5-6 minutes in each cycle, and the heat treatment is carried out in the smoking - baking mode.  37. The method according to p. 36, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g Almonate Super phosphate-containing preparation, 370-640.0 g of granulated sugar, 110-240.0 g of ascorbic acid, 55.0-120.0 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.  38. The method according to p. 36, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 g 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.  39. The method according to any one of claims 1, 4, 6-15, characterized in that the meat raw material is isolated in the form of a rib part without ribs with layers and meat cuts up to 25% for the production of the finished product - brisket of cooked-baked serving cuts in packaging moreover, when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massaging is carried out for 5-6 hours at a rotation speed of the vacuum massager drum 4-6 rpm and its loading coefficient, equal to 0.6-0.7, mechanical impact for 8-11 minutes and sediment for e 5-6 minutes in each cycle, and the heat treatment is carried out in the cooking mode - baking.  40. The method according to § 39, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g Almonate Super phosphate-containing preparation, 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 55.0-120.0 g of baking soda and ice-water mixture - the rest, based on the nitrite content sodium no more than 7.5 g per 100 kg of raw meat.  41. The method according to § 39, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 kg 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.  42. The method according to any one of claims 1, 4, 6-15, characterized in that the meat raw material is isolated from pork half carcasses in the skin or without skin in the form of a scapular part for the production of finished products - a scoop of cooked-baked pork serving cuts in a package moreover, when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massaging is carried out for 5-6 hours at a rotation speed of the vacuum massager drum 4-6 rpm and its loading coefficient, equal to 0.6-0.7, mechanical impact for 8-11 minutes and sediment 5-6 minutes each cycle, and the heat treatment is carried out in a cooking mode-baking.  43. The method according to § 42, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 850.0-2000.0 g Almonate Super phosphate-containing preparation, 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 55.0-120.0 g of baking soda and ice-water mixture - the rest, based on the nitrite content sodium no more than 7.5 g per 100 kg of raw meat.  44. The method according to § 42, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.4 kg 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. Smoked-baked beef serving slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 5, 7-20. 46. Smoked-baked serving sliced beef in a package according to claim 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat, kg:
Hip muscle of beef half carcasses without adipose and connective tissue - 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" - 250.0 - 460.0
47. Smoked-baked serving sliced beef in a package according to claim 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 250.0 - 460
48. Smoked-baked beef serving slices in a package according to claim 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 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" - 250.0 - 460
A mixture of spices for decorating - 2350.0 - 2450.0
49. Smoked-baked serving sliced beef in a package according to claim 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscle of beef half carcasses without adipose and connective tissue - 100.0
as well as
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
A mixture of spices for decorating - 2350.0 - 2450.0
50. Smoked-baked carbonade serving serving slices in a package, characterized in that it is obtained by the method according to any one of paragraphs 1.4, 5, 7-15, 21-24. 51. Smoked-baked carbonated serving slices in a package according to p. 50, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 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" - 250.0 - 460.0. 52. Smoked-baked carbonated serving cuts in a package according to claim 50, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
53. A neck of smoked-baked serving cuts in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 5, 7-15, 25-28. 54. A neck of smoked-baked serving slices in a package according to item 53, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Cervical muscle with intermuscular fat from pork half carcasses - 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 - 2.5 - 27.5
Phosphate-containing preparation "Almonat super" - 200.0 - 460.0
55. A neck of smoked-baked serving cuts in a package according to item 53, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Cervical muscle with intermuscular fat from pork 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" - 1000.0 - 1500.0
56. Smoked-baked sirloin of serving slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 5, 7-15, 29-32. 57. Fillet of smoked-baked serving slices in a package according to item 56, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 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" - 250.0 - 460.0
58. Fillet of smoked-baked serving slices in a package according to item 56, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
59. Ham cooked-baked serving slices in the package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 33-35. 60. Ham cooked-baked serving slices in a package according to § 59, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip portion of pork 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 - 400.0
61. Ham cooked-baked serving slices in the package according to § 58, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat, kg:
Hip portion of pork 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" - 1050.0 - 2100.0
62. A loin of cooked-baked serving slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 36-38. 63. A loaf of cooked-baked serving slices in a package according to item 62, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle with or without ribs from pork half-carcasses in the skin - 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 - 400.0
64. A loin of cooked-baked serving slices in a package according to item 62, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal-lumbar muscle with or without ribs from pork half-carcasses in the skin - 100.0
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
65. Breast cooked-baked serving slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 39-41. 66. Breast cooked and baked serving slices in a package according to item 65, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part without ribs with layers and meat cuts up to 25% of pork half carcasses in the skin - 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 - 400.0
67. Breast cooked and baked serving slices in a package according to item 65, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part without ribs with layers and meat cuts up to 25% of pork half carcasses in the skin - 100.0
and also in g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1050.0 - 2100.0
68. The spatula is boiled-baked serving cuts in the package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 42. 69. The spatula cooked-baked serving slices in the package according to p, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The shoulder part of the pork half carcasses in the skin or without skin - 100.0
and also in 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 - 400.0
70. The spatula cooked-baked serving slices in the package according to p, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The shoulder part of the pork half carcasses in the skin or without skin - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1050.0 - 2100.0k