RU2208974C1 - Method for producing whole-muscular product of portioned cutting in package, in particular, smoked and baked beef, ham, neck, and loin, cooked and baked pork gammon, loin, rolled pork, brisket and spade, and smoked and baked beef, ham, neck and loin, cooked and baked pork gammon, loin, rolled pork, brisket and spade of portioned cutting in package produced by said method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves providing raw meat by separating raw meat from parts of beef or hog half carcasses depending on product to be prepared; preparing salt brine and introducing into raw meat at least twice with the use of multiple-needle injector under pressure of from 1,5•10⁵ Pa to 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; cyclic massaging of raw meat in vacuum massaging apparatus for 6-16 hours at rotational speed of apparatus drum of 4-8 rev/min, vacuum extent of 80-90% and providing temperature inside raw meat at the end of massaging procedure not in the excess of 6 C; providing 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; molding and thermal processing in smoking-baking mode or in cooking-baking mode, with following at least single-stage cooling until temperature inside product is about 8 C; portioned cutting at temperature inside product below 6 C into slices of from 100 g to 1 kg; packing each portioned cutting slice into individual package. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 70 cl

Description

 The invention relates to the meat processing industry, in particular, to a method for producing a whole muscle product of portioned slices 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 products of portioned slices 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 company, USA, part II. Whole muscle and res rukturirovannye meat. Vneshtorgizdat OAO, Moscow, 1997, s.141-144).

 Known smoked-baked beef products and a method for producing smoked-baked beef product, involving the preparation of raw meat by isolating the superficial and internal muscles from the hip part of beef carcasses, the preparation of curing brine using table salt and sodium nitrite, salting by extrusion of beef curing brine and aging on ripening, molding and heat treatment in the smoking-baking mode with subsequent cooling (see Rogov I.A. olbasnogo production -. M .: 1993, 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 portioned packaging 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 portioned product in a package, mainly smoked-baked beef, carbonade, neck and sirloin, cooked baked pork ham, loin, shank, brisket and shoulder, and in terms of portioned products in packaging obtained by this method is to improve the quality of manufactured products, improve their organoleptic properties while improving the efficiency of the salting process and reducing heat treatment time , as well as improving the quality of the manufactured product and its shelf life.

The problem in terms of the production method of a whole muscle product of sliced slices in a package, mainly smoked-baked beef, carbonade, neck and sirloin, cooked-baked ham, loin, shank, brisket and shoulder blade, is solved due to the fact that the method involves the allocation of pieces of raw meat from beef or pork half carcasses, preparation of curing brine, meat raw meat ambassador to prepared curing brine by syringing with a multi-needle syringe, at least twice under pressure from 1.5 • 10 ⁵ to 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 curing brine at the exit from the needle holes of a multi-needle syringe, equal to each other or not more than 1 ^o C in the temperature range from 1 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 meat raw materials at the end of the massaging process no higher than 6 ^o C, mechanical impact for 8 -20 min and sediment for 5-40 min in each cycle, keeping the meat raw material outside the vacuum massager for ripening from 24 to 48 hours, at a temperature of 0 to 4 ^o C, molding and heat treatment, followed by cooling, at least in one stage until the product reaches a temperature in the thickness of the product of not more than 8 ^o C, and then portioned product is cut at a temperature in its thickness of not more than 6 ^o C into pieces weighing 100 g to 1.0 kg and each piece of portioned product is packaged into packaging separately.

 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 ascorbic acid, 420.0-3000.0 g phosphate-containing preparation "Almonat super", 55.0-275.0 g soda food and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of meat raw materials. 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, 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 smoking-baking mode 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 tamper atura 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.

 Packaging can be done by wrapping portioned pieces of the finished product in parchment, or parchment, or cellophane.

 Or packaging can be carried out in a polymer film, including thermoformable and / or heat-shrinkable, followed by sealing.

 Or packaging can be carried out in a polymer film, including thermoformable and / or heat-shrinkable, followed by sealing.

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

 Or packaging can be done 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 followed by sealing.

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

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 then cooling 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 С, with a welding pressure from 3.5 • 10 ⁵ Pa to 5.0 • 10 ⁵ Pa, followed by shrinkage of the packages.

It is advisable to carry out heat shrinkage by immersing the packages in water with a temperature of 90-95 ^o C for 3-5 s or by irrigating the packages for a specified time with water 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 portioned beef sliced in the package, and when salting, curing brine is used in an amount of 25.0-35.0% of the mass of meat raw materials, 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 a dorso-lumbar muscle with a surface layer of fat less than 0.5 cm thick for the production of the finished product - smoked-baked portioned 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 18 -22 min in each cycle, and heat treatment is carried out in the mode of smoking - 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 meat raw materials 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 the removal of coarse tendons and aligning the edges to produce the finished product - the neck of the smoked-baked portioned slices in the package, and 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, mech cal 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 the dorso-lumbar muscle, cut along the line 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 - smoked-baked portioned fillet 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, mechanically exposure for 8-12 minutes and sludge for 18-22 minutes in each cycle, and heat treatment is carried out in the smoking-baking mode.

 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 "Almonate 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, with provided that the sodium nitrite content 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 isolated from pork half carcasses in the skin 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 - a portion of boiled-baked pork sliced meat in the package, and when salting, curing brine is used in quantities 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 the course s 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, 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, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.

 Or meat raw materials 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 a subcutaneous layer of bacon 2.0-2.5 cm thick with aligned edges to produce the finished product - loaves of cooked-baked portioned 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 Exposure to within 8-11 min 5-6 min and sludge in each cycle, and the heat treatment is carried out in the cooking mode - baking.

 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, food and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. Or to prepare 100 l of curing brine, 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, 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 breast of cooked-baked portioned slices 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 - s pecans.

 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, food and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat. Or to prepare 100 l of curing brine, 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, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.

 Also, raw meat can be isolated from pork half carcasses in the skin in the form of a shank, separated when boning from the scapula for the production of the finished product - shanks of cooked-baked portioned slices in the package, and when salting, curing brine is used in an amount of 10.0-35.0 % 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 coefficient of 0.6-0.7, mechanical impact for 8-11 minutes and 5 -6 min in each cycle, and heat treatment is carried out in the mode of VA ka - baking.

 For the preparation of 100 l of curing brine in the production of boiled-baked shank, 7.0-25.5 kg of edible salt, 21.4-75.0 g of sodium nitrite, 420.0-3000.0 g of the phosphate-containing preparation Almonat Super can be used ", 250.0-1100.0 g of granulated sugar, 128.0-550.0 g of ascorbic acid, 64.0-275.0 g of baking soda and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7, 5 g per 100 kg of raw meat. Or, 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, 1.5-8.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" can be used and ice-water mixture - the rest, based on the content of sodium nitrite, not more than 7.5 g per 100 kg of raw meat.

 Raw meat can be isolated from pork half carcasses in the skin or without skin in the form of a scapular part for the production of finished products - scoops of cooked-baked pork portioned slices 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 minutes in each cycle, and heat treatment is carried out in cooking mode - apekanie.

 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 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, 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 portioned beef sliced in the package and in the product part is obtained, the problem is solved due to the fact that smoked-baked portioned sliced beef in the package can contain components in the following ratio, kg per 100 kg of unsalted raw meat in 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
Or smoked-baked portioned sliced beef in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in 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
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
Or smoked-baked portioned sliced beef in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in 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
A mixture of spices for decorating - 2350.0-2450.0
Or smoked-baked portioned sliced beef in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in 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
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 portioned slices in a package and in the product part are obtained, the problem is solved due to the fact that smoked-baked portioned sliced slices in a package can contain components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
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, a neck of smoked-baked portioned slices in the package and in the product part is obtained, the problem is solved due to the fact that the neck of smoked-baked portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
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 portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 portioned filet sliced in the package and in the product part is solved, the problem is solved due to the smoked baked portioned filet sirloin in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
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 portioned fillet in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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, get a ham cooked-baked portioned slices in the package and in part of the product, the problem is solved due to the fact that the ham cooked-baked portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
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 portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in 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
Also, according to the claimed method, a boiled-baked portioned sliced bread in the package and in the product part is obtained, the problem is solved due to the fact that the boiled-baked portioned sliced bread in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
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 loin of cooked-baked portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw material in kg:
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 above method, a brisket of cooked-baked portioned slices in the package and in the product part is obtained, the problem is solved due to the fact that the brisket of cooked-baked portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw material in kg:
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 portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 boiled-baked portion sliced shank in the package and in the product part is obtained, the problem is solved due to the fact that the boiled-baked portion sliced shank in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw material in kg:
The knuckle, separated from the shoulder of the pork half carcasses in the skin - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 90.0-110.0
Ascorbic acid - 45.0-55.0
Baking soda - 20.0-30.0
Phosphate-containing preparation "Almonat super" - 150.0-300.0
Or shank boiled-baked portioned slices in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
The knuckle, separated from the shoulder of the 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" - 550.0-850.0
According to the above method, a cooked-baked portioned slicing blade in the package and in the product part is obtained, the problem is solved due to the fact that the cooked-baked portioned cutting blade in the package can contain components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 spatula of cooked-baked portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 salting method and conditions for its implementation have been identified, 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, to increase the solubility of proteins of the actimiosin fraction 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 capacity of raw meat espechivaya improvement in final product 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", copies of the pages of the catalog of food ingredients are attached).

 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 beef, smoked-baked portioned slices in the 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. 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 15 hours with evacuation 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 left to ripen at a temperature of 4 ^o C for 33 hours

Then the raw meat is looped 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 a temperature reached in the chamber for 3 minutes, and then the beef is cooled, portioned into pieces weighing 400 g and pack in parchment.

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

Example 2
For the production of beef, smoked-baked portioned slices in the 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 on a mass basis. 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 raw meat 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 in the same way as in example 1.

The heat treatment process is carried out in a sealed heat chamber. First, drying is carried out for 45 min at a temperature of 66 ^o C and a relative humidity of 30%, after which smoking-baking is 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 min, 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 and portioned cutting is carried out at a temperature in the thickness of beef 6 ^o C into pieces weighing 700 g, and then packaged in a polymer thermoformed film designed for contact with food products subsequent sealing.

 Thus, get smoked-baked portioned beef, packaged in a thermoformed polymer film.

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 portioned cutting of carbonate is carried out into pieces weighing 100 g, after which the pieces of carbonate are packaged in gas-tight multilayer, containing KREHALON ML-type packages made of a 40 μm thick film.

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

 In this way, a smoked-baked portioned sliced carbonade is obtained, packaged in sealed plastic bags of KREMALON type ML.

Example 4
For the production of the neck of smoked-baked portioned slices in the package, chilled pork is used as the 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 meat raw materials are laid in nets, fixing the ends with a thread and making a loop for hanging, they are hung on the frames 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 processing is carried out to a temperature in the neck thickness of 71 ^o C, followed by exposure of the neck at the temperature reached in the chamber for 3 minutes, and then the neck is cooled and packaged, while sliced in portions cervical masses A total of 500 g is packed in multi-layer gas-tight KRECHALON bags of type ML under vacuum with a vacuum depth of 99.0%, followed by the formation of a continuous transverse seam by welding. Welding is carried out by a welding element having a temperature of 170 ^o C, under a pressure of 5.0 • 10 ⁵ Pa for 1.5 s. Then the weld is cooled by a stream of air with a temperature of 12 ^o C for 5 s. After welding, a clear, uniform imprint of the welding element is formed on the seam.

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

 Thus, a smoked-baked neck of portioned slices in the package is obtained.

Example 5
For the production of sirloin of smoked-baked portioned slices 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 muscles 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 using curing brine in an amount of 30% by weight of raw meat, provided that the use 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.

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 the 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 ^{° C.} for 40 hours. Then the meat raw materials are peeled, wrapped in a casing, bandaged, hung on holders and sent for heat treatment in the smoking-baking mode. Moreover, during heat treatment in a sealed heat chamber, drying is first carried out for 50 minutes at a temperature of 65 ^o C and a relative humidity of 29%, after which smoking-baking is 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 it is thicker than the finished product at a temperature of 6 ^o C. After cooling, the finished product is packaged, as described in example 1, but at the same time, the portioned sliced product is placed in bags of polymer gas-tight materials, followed by removal of air from the bags and substitution eat it N ₂ .

 Thus, the final product is sirloin smoked-baked portioned slices in the package.

Example 6
For the production of sirloin of smoked-baked portioned slices in the package, chilled pork carcasses of the second and fourth categories are used as feedstock. 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 massing the initial meat raw material in each cycle, the mechanical effect is carried out for 13 minutes, and sediment - for 23 minutes. On ripening, the meat raw material is kept at a temperature of 2 ^o C for 42 hours. The 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 of the finished product reaches 6 ^o C.

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

 Smoked-baked portioned slices in a package are obtained - a high-quality natural product that meets the sanitary and hygienic requirements.

Example 7
To prepare smoked baked pork in a sprinkling of portioned slices, 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 parts 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 rotational speed of the vacuum massager drum of 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 for 40 hours. After aging, sprinkle pork pieces 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.

Cooled pieces of the finished product at a temperature in its thickness of 5 ^o With portionwise cut into pieces weighing 400 g, placed in bags of polymer film gas-tight materials, then remove air from them by blowing N ₂ and weld seams.

 Thus, the finished product is obtained - smoked-baked pork in a sprinkling of portioned slices in a package with excellent organoleptic properties.

Example 8
For the production of ham of cooked-baked portioned slices in packaging, thawed pork is used as the raw meat raw material. 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.

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 materials and temperature of curing brine at the outlet from the needle holes of the multi-needle syringe, equal to each other and constituting 2 ^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 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.

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

 In this way, a cooked-baked portion cut ham, packed in parchment, is obtained.

Example 9
For the production of loin cooked-baked portioned slices in the package, chilled pork is used as the raw meat raw material. 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 or without ribs 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 extrusion of raw meat, curing brine is used 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 on a mass basis. 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, on the first of which cooking at a temperature of 60 ^o C and a relative humidity of 99% for 60 minutes, and on the second at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness loins of 65 ^o C, after which the loin is baked at a temperature of 180 ^o C until the thickness of the loin reaches 72 ^o C, and then the boiled and baked loin is cooled to a temperature in the thickness of the loaf of 7 ^o C. After cooling, the loaf is packaged by packing portioned ny pieces of a product weighing 500 g in cellophane.

 Thus, the final product is obtained - a boiled-baked portioned sliced loin packed in cellophane.

Example 10
For the production of brisket of boiled-baked portioned slices in packaging, thawed pork is used as the raw meat raw material. 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 to 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, at 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 at 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 brisket of 6 ^o С and portioned product is cut at a temperature in its thickness of 4 ^o C into pieces weighing 1 kg. Next, they carry out packaging in multi-layer gas-tight packages KRECHALON of type ML with evacuation at a vacuum depth of 99.0%, followed by sealing, by forming a continuous longitudinal seam by welding. Welding is carried out by a welding element having a temperature of 140 ^o C. Welding is carried out under a pressure of 3.5 • 10 ⁵ PA for 3 s. After welding, a clear uniform imprint of the welding element is formed. The weld is cooled with air with a temperature of 10 ^o C for 2 s.

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

 Thus, the final product is obtained - the brisket of boiled-baked portioned slices in the package.

Example 11
For the production of shanks of boiled-baked portioned slices in the package, chilled pork is used as the raw meat. Prepare meat raw materials in the form of a shank, separated when boning from the shoulder of the pork half carcasses in the skin.

For the preparation of boiled-baked shank, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
The knuckle, separated from the shoulder of the pork half carcasses in the skin - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 100.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 200.0
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 - 16.7 kg, sodium nitrite - 50.0 g, granulated sugar - 667 g, ascorbic acid - 333 g, phosphate-containing preparation "Almonat super" - 1333 g, baking soda - 166.7 g and ice-water mixture - the rest, and for the extrusion of raw meat using curing brine in an amount of 15% 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 on a mass basis. 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 shanks 65 ^o C, after which the shanks are baked at a temperature of 180 ^o C until the shank reaches a temperature of 72 ^o C, and then the boiled-baked shank is cooled to a temperature in the shank 8 ^o C. Then the product is cut at a temperature in its thickness 5 ^o C to pieces weighing 800 grams and upa ovyvayut in multilayer packages KREHALON gastight type ML as described in Example 7, but after welding multilayer gastight packages KREHALON type ML was heat by reflux with water of a package 93 ^o C for 4c.

 Thus, the final product is obtained - the shank of boiled-baked portioned slices in the package.

Example 12
For the production of shank of boiled-baked portioned slices in the packaging, thawed pork is used as the raw meat raw material. Allocate meat raw materials in the form of a shank, separated during boning from the shoulder of the pork half carcasses in the skin.

For the preparation of boiled-baked shank, components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
The knuckle, separated from the shoulder of the 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 - 8.3 kg, sodium nitrite - 25.0 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 2.3 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 outlet 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 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 in the same way 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 shanks 64 ^o C, after which the shank is baked at a temperature of 180 ^o C until the shank reaches a temperature of 70 ^o C, and then the boiled-baked shank is cooled to a temperature in the thickness of the shank 6 ^o C and portionwise cut into pieces weighing 500 g, and then stacked in bags of polymer film gas impermeable materials, evacuated packages packed product therein to a vacuum depth of 70% and introduced into packages gas mixture N _2, O ₂ and CO ₂ in the ratio 1: 8: 3, and the package was sealed by welding.

 Thus, a smoked product is obtained - a shank of boiled-baked portioned slices in the package.

Example 13
Chilled pork is used as the raw meat raw material for the production of scoops of cooked-baked portioned slices in the 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 - 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, table salt is used - 7.0 kg, sodium nitrite - 21.4 g, granulated sugar - 429.0 g, ascorbic acid - 142 g, Almonate super phosphate-containing preparation - 1000 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 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 blade is 65 ^o C, after which the blade is baked at a temperature of 180 ^o C until the temperature in the thickness of the blade reaches 72 ^o C, and then the cooked-baked blade is cooled to a temperature in the thickness of the blade of 8 ^o C. After cooling, a portioned cutting of the product is carried out at a temperature of thicker 5 ^o With pieces weighing 700 g and pack. For this, pieces of the finished product are placed in bags of polymer film gas-tight materials, followed by evacuation of the bags with the product laid in them, and a mixture of gases containing O ₂ and CO ₂ in a ratio of 4: 1 is introduced into the bags and the bag is sealed by welding.

 Thus, a spatula of boiled-baked portioned slices in the package is obtained.

Example 14
For the production of boiled-baked shovels, thawed pork is used as the source of raw meat. 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" - 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.

The processes of extrusion and massaging are carried out in the same way as in example 13, except that during extrusion, the temperature in the thickness of the extracted meat raw material 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 the 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 in the same way as in example 13.

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 ^o C, after which the blade is baked at a temperature of 180 ^o C until reaching a temperature of 70 ^o C in the thickness of the scapula, and then the cooked-baked scapula is cooled to a temperature in the thickness of the scapula 6 ^o C and packaged by stacking 800 g portioned into pieces blades in multilayer s gastight packages KREHALON type ML of film 50 microns thick. Cutting is carried out at a temperature in the thickness of the product of 5 ^o C. After packaging, the air is removed from the packages by blowing N ₂ and the seams are welded, and after welding, the multi-layer gas-tight packages KRECHALON of type ML are heat-shrink by irrigation of the packages with water at a temperature of 93 ^o C for 4 s.

 Thus, a smoked product is obtained - a spatula of boiled-baked portioned slices in the package.

Claims (53)

1. A method of manufacturing a whole muscle product of portioned slices in a package, mainly smoked-baked beef, carbonade, neck and sirloin, cooked-baked ham, loin, brisket and shoulder blades, characterized in that it involves the selection of pieces of raw meat from beef or pork half carcasses, preparation of curing brine, meat raw meat curing by prepared curing brine by syringing with a multi-needle syringe, at least twice under pressure from 1.5 • 10 ⁵ to 2.0 • 10 Pa in an amount of 10.0-35, 0% by weight of raw meat, at a temperature in the thickness of the extracted raw meat and temperature of curing brine at the outlet of the needle holes of the multi-needle syringe, equal to each other or differing by no more than 1 ^o C in the temperature range from 1 to 4 ^o C, the subsequent cyclic massaging in a vacuum massager for 6-16 hours at a rotational speed of its drum of 4-8 rpm, a vacuum depth of 80-90%, ensuring the temperature of meat raw materials at the end of the massaging process is not higher than 6 ^o C, mechanical impact for 8- 20 min and sediment for 5-40 min each cycle, keeping the meat raw materials outside the vacuum massager on maturation from 24 to 48 hours, at a temperature from 0 to 4 ^o C, molding and heat treatment, followed by cooling, at least in one stage until the temperature in the product thickness reaches not more than 8 ^o C and then carry out portioned slicing of the product at a temperature in its thickness not higher than 6 ^o C into pieces weighing from 100 g to 1.0 kg and pack each piece of portioned slicing product into the packaging separately.  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 ascorbic acid, 420.0-3000.0 g phosphate-containing preparation Almonat super, 55.0-275.0 g soda, food and ice-water mixture - the rest, based on the content of nitrite 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 l of curing brine use 7.0-25.5 kg of edible salt, 21.4-75.0 g of sodium nitrite, 1.5 - 8.8 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. 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 claim 1 or 4, characterized in that for the production of smoked-baked portioned sliced product in the package, the heat treatment is carried out in the smoking-baking mode 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, at which tamper round raised to 80-88 ^o C and treatment is carried out to a temperature in the product column 68-72 ^o C. 6. The method according to claim 1 or 4, characterized in that for the production of cooked-baked portioned sliced product in the package, the heat treatment is carried out in the cooking mode - steam and hot air baking 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% for 55-60 minutes, and in the second at a temperature of 74-75 ^o C and the same relative humidity to a temperature in the thickness of the product 64-66 ^o C, whereupon the product was baked at a temperature of 180-185 ^o C to achieve a tol e Product temperature 68-72 ^o C.  7. The method according to claim 1, characterized in that the packaging is carried out by wrapping portioned pieces of the finished product in parchment, or parchment, or cellophane.  8. The method according to claim 1, characterized in that the packaging is carried out in a polymer film, including thermoformed and / or heat-shrinkable, followed by sealing.  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, CREMALON type ML bags from a film with a thickness of 40 to 60 μm, followed by sealing.  10. The method according to claim 1, characterized in that the packaging is carried out under vacuum with a depth of 98-99.5%. 11. The method according to claim 1, characterized in that when packaging, air is removed from the packages and their N _{2 is} purged.  12. The method according to claim 1, characterized in that during packaging, the 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 of 4 :1. 14. The method according to any one of claims 1, 8, 10-12, characterized in that the packaging is 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 print the welding element and subsequent cooling of the weld with air with a temperature of 10-12 ^o C for 2-5 s, and welding is carried out by a welding element having a temperature of 140-170 ^o C, with a welding pressure from 3.5 • 10 ⁵ to 5, 0 • 10 ⁵ Pa, followed by shrink packaging. 15. The method according to claim 9 or 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 - beef smoked-baked portioned slices in the package, and 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 is carried out Mode smoking - baking.  17. The method according to clause 16, characterized in that the smoked-baked portioned beef sliced in the package is made 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  18. The method according to p. 16 or 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, 690.0-1900.0 g of the phosphate-containing preparation Almonat Super, 64.0-110.0 g of baking soda and ice-water mixture - the rest, provided the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  19. The method according to clause 16 or 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 portioned carbohydrate slices 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 its loading coefficient equal to 0.6-0.7, mechanical impact curing for 8-12 minutes and settling 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 item 21 or 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 use as a phosphate-containing preparation 710.0-2300.0 g of the Almonate Super phosphate-containing preparation, 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.  24. The method according to item 21 or 22, 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 a phosphate-containing preparation is used 3.8-8.8 kg of the 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.  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 mash with intermuscular fat adjacent to the cervical and first four thoracic vertebrae of the pork half carcasses, with the removal of coarse tendons and aligning the edges for the production of the finished product - the neck of the smoked-baked portioned slices 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 rotation of the drum of the vacuum massager 5-7 rpm and its loading coefficient 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 smoking - baking mode.  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 p. 25 or 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 preparation used 570.0-2300.0 g of the Almonate Super phosphate-containing preparation, 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.  28. The method according to claim 25 or 26, characterized in that for the preparation of 100 l of brine, 7.0-13.0 kg of edible salt, 21.4-37.5 g of sodium nitrite are used, and 2 are used as a phosphate-containing preparation , 8-7.5 kg of the 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.  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 portioned slices 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 the frequency of rotation of the drum of the vacuum massager 6-8 rpm and coefficient itsiente its loading 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.  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 clause 29 or 30, 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 a phosphate-containing preparation is used 710.0-2300.0 g of the Almonate Super phosphate-containing preparation, 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 content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  32. The method according to clause 29 or 30, 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 use as a phosphate-containing preparation 3.8-8.8 kg of the 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.  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 in the skin or with partially skinned in the form of pieces of the hip with removed rough tendons and lined edges for the production of the finished product - hams of baked pork portioned slices 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 5-7 hours at a rotation speed of the vacuum massager drum 4 -6 rpm and its coefficient loading 0.6-0.7, mechanical impact for 8-11 minutes and a sludge of 5-6 minutes in each cycle, and heat treatment is carried out in the cooking - baking mode.  34. 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, 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.  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 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.  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 with a subcutaneous layer 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 portioned slices in the package, and when salting, curing brine is used in an amount of 25.0-35.0% by weight of raw meat, massage is carried out for 5-7 hours at a speed of rotation of the drum of the vacuum massager 4-6 rpm and to 0.6-0.7 coefficient its loading, mechanical impact during laying over 8-11 minutes and 5-6 minutes in each cycle, and the heat treatment is carried out in the cooking mode - baking.  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, 370.0-640.0 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.  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 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.  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 of up to 25% for the production of the finished product — the breast of cooked-baked portioned slices 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 a load factor of 0 , 6-0.7, mechanical impact for 8-11 minutes and sediment 5-6 minutes in each cycle e, a heat treatment is performed 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 - scoops of cooked-baked pork sliced slices 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 a load factor of 0 , 6-0.7, mechanical impact for 8-11 minutes and sediment 5-6 minutes in each qi le, and heat treatment is performed in the 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 portioned beef sliced in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 5, 7-17. 46. Smoked-baked portioned beef sliced in a package according to item 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials in 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 portioned beef sliced in a package according to item 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials in 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
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
48. Smoked-baked portioned beef sliced in a package according to item 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials in 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
A mixture of spices for decorating - 2350.0-2450.0
49. Smoked-baked portioned beef in a package according to item 45, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials in 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
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 smoked baked meat slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 5, 7-15, 21, 22. 51. Smoked-baked portioned carbohydrates in a package according to claim 50, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
Spinal-lumbar muscle from pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm - 100
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 portioned carbohydrates in a package according to claim 50, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 5, 7-15, 25, 26. 54. A neck of smoked-baked portioned slices in a package according to item 53, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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
55. A neck of smoked-baked portioned 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 in kg:
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 fillet of portioned 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, 30. 57. Fillet of smoked-baked portioned 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 in kg:
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 portioned slices in a package according to item 56, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw meat in kg:
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 portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 33. 60. Gammon cooked-baked portioned 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 in kg:
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 portioned slices in the package according to § 59, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials in 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 boiled-baked portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 36. 63. Loin of boiled-baked portioned 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 in kg:
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. Loin of boiled-baked portioned slices in the package according to item 62, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials in kg:
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 boiled-baked portioned slices in a package, characterized in that it is obtained by the method according to any one of claims 1, 4, 6-15, 39. 66. Breast boiled-baked portioned 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 in kg:
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 boiled-baked portioned 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 in kg:
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
68. The spatula is cooked-baked portioned slices 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 is cooked-baked portioned 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 in kg:
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
70. The spatula is cooked-baked portioned 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 in kg:
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" - 1050.0-2100.01