RU2211620C1 - Method of obtaining whole-muscular smoked and cooked, portion cut and packaged product, in particular, beef, beef brisket, beef shoulder, gammon, neck, ham, loin, brisket, porkette and portion cut and packaged rolled pork and smoked and cooked beef, beef brisket, beef shoulder produced by method, portion cut and packaged gammon, neck, ham, loin, brisket, porkette and rolled meat of pork produced by method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: preparing raw meat by separating raw meat pieces from beef and/or hog half carcasses; preparing salt brine comprising salt, phosphate-containing preparation, sodium nitrite; salting raw meat with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; salting raw meat by introducing salt brine at least twice under pressure of from 1,5•10⁵ Pa to 2,0•10⁵ Pa; cyclic massaging in vacuum massaging apparatus for 6-18 hours at rotational frequency of vacuum massaging apparatus drum of 3-8 rev/min, with temperature of raw meat at the end of massaging process not exceeding 6 C, and providing cyclic mechanical action for 8-25 min with 5-45 min stopping in each cycle; holding raw meat outside vacuum massaging apparatus for maturation for about 48 hours; molding and thermal processing in hermetically sealed thermal chamber including successive operations of slight drying at temperature of 63-67 C and relative humidity of 25-30% for 35-65 min, smoking at temperature of 76-79 C for 40-60 min and cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside ready product is 68-72 C; cooling ready product to temperature not in the excess of 10 C; providing portioned cutting of product into 100 g to 1 kg slices, with temperature inside product being not in the excess of 6 C; packing each slice in individual package. Method allows product to be protected from outer actions, chemical effects and microbiological contamination. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and improved biological value of ready product, increased storage resistance, reduced loss of moisture during storage, transportation and realization. 66 cl, 18 ex

Description

 The invention relates to the meat processing industry, in particular to the production of smoked-cooked whole muscle products from beef and pork portioned slices in a package.

 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.

 In the production of smoked-cooked beef products, for example, smoked-boiled sirloin, to improve the taste of the finished product, the raw material is salted in two stages: by extrusion of meat raw materials with pickled brine on both sides and aged in pickled brine with the addition of marinade for 3-5 days (see I.A. Rogov. Handbook of sausage production technologist. M: Kolos, 1993, p.376).

 The disadvantage of the above method for the production of smoked and cooked products from beef is the long duration of the process of obtaining the finished product, as well as the relatively low percentage of the product from the mass of unsalted raw materials.

A known smoked-cooked beef product and a method for its production, comprising preparing raw meat by isolating muscles from beef half carcasses, preparing curing brine using food salt, sodium nitrite, granulated sugar and ascorbic acid, stuffing the raw meat with curing brine, followed by massaging cycles mechanical impact and sludge, aging on ripening at a temperature of from 0 to 4 ^o C, molding with laying in the mesh, heat treatment, including drying, smoking, var ku, cooling (see Zharinov A.I. et al. Short courses on the basics of modern meat processing technologies organized by the Protein Technologies International USA, part II, Whole-muscle and restructured meat products, Vneshtogrizdat OJSC, Moscow, 1997, II h, pp. 142-143).

 Known smoked and cooked ham, neck, chop, loin, brisket and the method of their production, including the preparation of raw meat, the preparation of curing brine, the ambassador of raw meat, molding, drying, smoking and cooking (see, for example, Technological collection of sausage recipes and smoked products. Rostov-on-Don, publishing center "Mart", 2001, p. 341-348).

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

 Known portioned packing with the packaging of whole muscle products (see Poznyakovsky VM Examination of meat and meat products. Novosibirsk: Publishing house of the Novosibirsk University, 2001, s.285, s.294).

 The objective of the present invention as part of a method for the production of whole-muscle smoked-boiled portioned product in a package, mainly beef, beef brisket, beef shoulder blades — a product made from the muscles of the scapular part of beef half-carcasses, ham, neck, carbonade, loin, brisket, porquet and pork roll, and in terms of portioned products in the package obtained by this method, is to improve the quality of manufactured products, improving their organoleptic properties at the same time nnom salting process improving the efficiency and reducing the heat treatment time and improve the quality of the manufactured product and its shelf life.

The problem in terms of the production method of whole-muscle smoked-boiled portioned sliced product in a package, mainly beef, brisket of beef, shoulder of beef, ham, neck, carbonade, loin, brisket, porquets and roll of pork, is solved due to the fact that he involves the preparation of raw meat by isolating pieces of raw meat from beef and / or pork half carcasses, the preparation of curing brine, including edible salt, sodium nitrite, a phosphate-containing preparation, meat raw salting by syringing the 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 exit from 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 ^o C to 4 ^o C, s at least two times the introduction of curing brine under pressure from 1.5 • 10 ⁵ Pa to 2.0 • 10 ⁵ Pa and cyclic massage in a vacuum massager for 6-18 hours at a rotational speed of the drum of a vacuum massager 3-8 rev / min, ensuring the temperature of raw meat at the end of the massaging process, not higher than 6 ^o C and cyclic mechanical action for 8-25 minutes and sediment for 5-45 minutes in each cycle, keeping the meat raw material outside the vacuum massager on maturation for no more than 48 hours, molding and holding in an airtight sequential drying chamber at a temperature of 63-67 ^o C and a relative humidity of 25-30% for 35-65 min, smoking at a temperature of 76-79 ^o C for 40-60 min and cooking at a temperature of 74-76 ^o C and relative humidity 98-99% until the temperature reaches the finished smoked-boiled product perature 68-72 ^o C., after which the finished product is cooled to a temperature not higher than 10 ^o C, a unit dose product is then carried out at a temperature of cuts in its thickness no greater than 6 ^o C to pieces weighing from 100 g to 1.0 kg and packed every piece of sliced product into packaging separately.

 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 can be used, and 1.5-9.5 kg of Almi phosphate-containing preparation can be used as a phosphate-containing preparation SCHINKEN COMBI G / 401 "and ice-water mixture - the rest, and for extrusion of raw meat it is recommended to use curing brine in the amount of 10.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of meat raw materials.

 Or for the preparation of 100 l of curing brine, 5.3-13.0 kg of edible salt, 16.7-37.5 g of sodium nitrite can be used, and 2.9-8.8 kg of a phosphate-containing preparation can be used as a phosphate-containing preparation " Almi COMBI C-50-A / I "and ice-water mixture - the rest, and for extrusion of raw meat it is advisable to use curing brine in an amount of 20.0-45.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

 Or 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 can be used, and 420.0-3000.0 g of a phosphate-containing preparation can be used as a phosphate-containing preparation " Almonate super ", as well as an additional 257.0-1100.0 g of granulated sugar, 125.0-550.0 g of ascorbic acid, 62.5-275.0 g of baking soda and ice-water mixture - the rest, moreover, for the extrusion of meat of raw materials, it is preferable to use curing brine in an amount of 10.0-35.0% by weight of raw meat, provided that the content of nitrite n Tria not more than 7.5 g per 100 kg of raw meat.

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

 Or packaging can conduct a polymer film, including thermoformed and / or shrink with subsequent 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 , p.6-9, presented at the exhibition "Meat Industry", held March 12-15, 2002 in the premises of the Central Exhibition Hall "Manege") from a film with a thickness of 40 to 60 microns, followed by sealing.

 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 packages be sealed by welding for 1.5-3.0 from open areas of the packages with the formation of a continuous longitudinal or transverse seam, obtaining 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 extracted from the hip part of beef half-carcasses in the form of elongated pieces weighing 1.5-2.0 kg for the production of the finished product - smoked and cooked beef portioned slices in the package, and massaging in a vacuum massager can be carried out for 15-17 hours at a rotational speed of its drum 4-6 rpm, with cyclic mechanical action for 18-20 minutes and sediment for 35-40 minutes in each cycle, and aging on maturation for 22-24 hours

 In this case, beef can be rubbed after ripening with a mixture containing chopped garlic and ground black pepper in an amount of 92.5% and 7.5%, respectively, moreover, it is advisable to use the mixture in an amount of 2.5-2.8% by weight of the ripened in the salting beef.

 Or beef after maturation can be sprinkled with a mixture of spices for dressing, and the mixture is recommended to be used in an amount of 2.5-2.8% of the mass of beef ripened in the salting.

 After ripening, beef can be stuffed with chilled spike fat, and for stuffing pieces of beef it is advisable to use strips of spine fat with side dimensions in the cross section of 10 • 10 mm, a length corresponding to the length of pieces of beef in an amount of 5% of the mass of beef ripened in the salting, while the strips are recommended to be placed in 8-10 channels formed in pieces of beef.

 Stuffed beef can be rubbed with a mixture containing chopped garlic and ground black pepper in an amount of 92.5% and 7.5%, respectively, moreover, the mixture is preferably used in an amount of 2.5-2.8% of the mass of stuffed beef.

 Or stuffed beef can be sprinkled with a mixture of spices for dressing, and the mixture is advisable to use in an amount of 2.5-2.8% of the mass of stuffed beef.

 Raw meat can also be isolated from the breast of beef half-carcasses in the form of oblong-shaped pieces weighing 1.5-2.0 kg for the production of the finished product - smoked-boiled brisket portioned in the package, and massaging in a vacuum massager is recommended for 15- 16 hours at a rotational speed of its drum of 4-5 rpm, with cyclic mechanical action for 18-21 minutes and sediment for 38-42 minutes in each cycle, and aging on maturation for no more than 24 hours.

 Ripe brisket can be rubbed with a mixture of crushed garlic with ground black pepper containing the indicated components in an amount of 93.0% and 7.0%, respectively, moreover, the mixture is preferably used in an amount of 2.5-2.8% by weight of the brisket ripened in salting .

 Or, the ripened brisket can be sprinkled with a mixture of spices for decoration in an amount of 2.5-2.8% of the mass of the brisket ripened in the salting.

 Also, raw meat can be isolated from the muscles removed from the scapula and humerus of beef carcasses for the production of the finished product - smoked-cooked portioned sliced blades in the package, and massaging in a vacuum massager is recommended for 16-18 hours at a drum rotational speed of 4 -8 rpm, with cyclic mechanical action for 20-24 minutes and sediment for 38-45 minutes in each cycle, and aging on maturation for no more than 24 hours

 A ripened blade can be rubbed with a mixture of crushed garlic with ground black pepper, containing these components in an amount of 93.0% and 7.0%, respectively, and it is advisable to use the mixture in an amount of 2.5-2.8% of the mass of a blade ripened in salting .

 Or a ripened shoulder can be sprinkled with a mixture of spices for decoration in an amount of 2.5-2.8% of the mass of a shoulder ripened in a salting.

 Meat raw materials can be isolated in the form of pulp of the hip part of the pork carcass with a bacon layer thickness of not more than 2 cm for the production of the finished product - smoked-cooked portioned ham in packaging, and massaging in a vacuum massager is preferably carried out for 14-16 hours at a speed its drum 6-8 rpm, with cyclic mechanical action for 18-20 minutes and sediment for 35-40 minutes in each cycle, and aging on maturation for no more than 48 hours

 Raw meat can also be isolated in the form of muscles adjacent to the cervical and first four thoracic vertebrae of the pork carcasses, as well as to the upper half of the ribs with removed coarse tendons and aligned edges to produce the finished product - smoked-boiled portioned cut neck in the package, and massaging in a vacuum massager can be carried out for 6-10 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sediment for 18-22 minutes in each cycle, and aging on maturation in t 24-48 hours

 Also, raw meat can be isolated in the form of dorsal and lumbar muscles of pork carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm for the production of the finished product - smoked-cooked portioned sliced carbonate in the package, and it is advisable to massage in a vacuum massager for 6 8 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 18-22 minutes and sediment for 10-12 minutes in each cycle, and aging on maturation for no more than 24 hours.

 Raw meat can be isolated from pork half carcasses along the entire length of the cut in the form of muscles with or without ribs 12-14 cm wide, a subcutaneous fat layer no more than 2 cm thick and removed vertebrae to produce the finished product - smoked-boiled portioned sliced slices in the package, moreover, massage in a vacuum massager is preferably carried out for 6-10 hours at a rotational speed of its drum 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sediment for 5-7 minutes in each cycle, and aging on ripening - for not more than 24 hours

 They can isolate meat raw materials from pork half carcasses along the entire length of the cut in the form of a rib part with or without ribs with meat layers up to 25% for the production of the finished product - smoked and boiled brisket portioned in the package, and massaging in a vacuum massager is recommended for 6-10 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sediment for 5-7 minutes in each cycle, and aging on maturation for no more than 24 hours.

 Also, raw meat can be isolated from pork half carcasses along the location of the spinous processes of the spine in the form of the back and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm and the rib part with layers of pulp and meat cut 20-25% for the production of finished product - smoked-cooked portions of portioned slices in the package, and it is advisable to massage pieces of the dorsal and lumbar muscles and pieces of the rib-rib part separately in a vacuum massager with a vacuum depth of 80-85% and a BP The drum massager should be pulled around 6-8 rpm, while massaging pieces of the spinal and lumbar muscles in a vacuum massager for 8-10 hours with alternating cycles of mechanical action for 8-12 minutes and sediment for 15-25 minutes, and massaging the thoracic part in a vacuum massager for 6-8 hours also with alternating cycles of mechanical action for 8-12 minutes and sludge for 5-6 minutes.

Or meat raw materials can be isolated from pork carcasses along the entire length of the cut in the form of a brisket without ribs with meat layers up to 25% for the production of the finished product - smoked-cooked portioned roll in the package, and massaging in a vacuum massager can be carried out for 6-10 hours at a rotational speed of its drum 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sediment for 18-22 minutes in each cycle, and aging on maturation for 24-48 hours, and after maturation preferably plasting meat raw materials on rectangular plates of the brisket with a sprinkling of spices on one side of the brisket for decorating or flavoring mixture for decorating, molding is carried out in the form of a roll rolled up in 3-5 turns, with the side inside and wrapped in a film with fixing it on the roll, and drying a temperature of 64-66 ^o C for 40-60 minutes, and smoking at a temperature of 76-78 ^o C, and before packaging the roll is recommended to be freed from the film.

According to the above method, smoked-boiled portioned beef sliced in the package and in the product part is obtained, the problem is solved due to the fact that smoked-boiled portioned beef sliced in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Ground black pepper - 190.0 - 210.0
Fresh peeled garlic - 2400.0 - 2550.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or smoked-cooked portioned beef in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0 - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
Also, smoked-cooked portioned beef in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 93.0 - 96.0
Spike bacon - 4.0 - 7.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Ground black pepper - 190.0 - 210.0
Fresh peeled garlic - 2400.0 - 2550.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or smoked-cooked portioned beef in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 93.0 - 96.0
Spike bacon - 4.0 - 7.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0 - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
According to the claimed method, a brisket of smoked-boiled portioned slices in the package and in part of the product is obtained, the problem is solved due to the fact that the brisket of smoked-boiled portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Ground black pepper - 190.0 - 210.0
Fresh peeled garlic - 2400.0 - 2550.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a brisket of smoked-boiled portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0 - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
Also, according to the above method, a smoked-boiled portioned slicing blade in the package and in the product part is obtained, the problem is solved due to the fact that the smoked-boiled portioned slicing blade in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a smoked-boiled portioned cutting blade in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
Or a smoked-boiled portioned cutting blade in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Ground black pepper - 190.0 - 210.0
Fresh peeled garlic - 2400.0 - 2550.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a smoked-boiled portioned cutting blade in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0 - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0 - 1750.0
According to the claimed method get ham smoked and boiled portioned slices in the package and in part of the product, the problem is solved due to the fact that the ham smoked and boiled portioned slices in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The flesh of the pork half carcass - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a ham of smoked-boiled portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The flesh of the pork half carcass - 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 claimed method receive a neck of smoked-boiled portioned slices in the package and in part of the product, the problem is solved due to the fact that the neck of smoked-boiled portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Raw meat for the neck - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or the neck of smoked-boiled portioned slices in the package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Raw meat for the neck - 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 claimed method also get smoked-boiled portioned slices in the package and in the product part, the problem is solved due to the fact that smoked-boiled sliced slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles 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
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or smoked-boiled portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles 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
Also, according to the method described above, a smoked-boiled portioned sliced bread in the package and in the product part is obtained, the problem is solved due to the fact that the smoked-boiled portioned sliced bread in the package can contain components in the following ratio, kg per 100 kg of unsalted raw meat:
Dorsal part of the cut with or without ribs from pork half carcasses - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a loin of smoked-boiled portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Dorsal part of the cut with or without ribs 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" - 1330.0 - 1750.0
According to the claimed method, a brisket of smoked-boiled portioned slices in the package and in part of the product is obtained, the problem is solved due to the fact that the brisket of smoked-boiled portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses with or without ribs - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
According to the claimed method, a brisket of smoked-boiled portioned slices in the package and in part of the product is obtained, the problem is solved due to the fact that the brisket of smoked-boiled portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses with or without ribs - 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-described method, a smoked-boiled portioned packet is also obtained in the package and in the product part, the problem is solved due to the fact that the smoked-boiled portioned packet in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm - 40.0 - 60.0
Thoracic portion with meat cut 20-25% - 40.0 - 60.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a porket of smoked-boiled portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm - 40.0 - 60.0
Thoracic portion with meat cut 20-25% - 40.0 - 60.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1330.0 - 1750.0
Also, according to the method described above, a roll of smoked-boiled portioned slices in the package and in the product part is obtained, the problem is solved due to the fact that the roll of smoked-boiled portioned slices in the package can contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses without ribs - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0 - 55.0
Baking soda - 22.5 - 27.5
Sugar - 140.0 - 160.0
Spice mix for decorating - 4900.0 - 5100.0
Phosphate-containing preparation "Almonat super" - 250.0 - 460.0
Or a roll of smoked-boiled portioned slices in a package may contain components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses without ribs - 100.0
and also, g:
Edible salt - 2450.0 - 2550.0
Sodium Nitrite - 7.5
Flavoring mixture for decoration - 4900.0 - 5100.0
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1330.0 - 1750.0
The technical result provided by the above set of features consists in improving the structural-mechanical and functional-technological properties of meat raw materials and thereby improving the quality and biological value of the finished product while improving the efficiency and manufacturability of the production process, due to the fact that:
- the optimal method of salting and the conditions for its implementation, which include the introduction of curing brine by syringing into meat raw materials at almost equal temperatures of the brine and meat raw materials, together with the conditions for massaging with vacuum and maturation, increase the solubility of the actimiosin fraction proteins and increase the degree of hydration of myofibrillar proteins, which leads to an increase in the amount of adsorption-bound moisture and thereby to an increase in the water-binding ability of meat raw materials, providing an improvement in the finished product of quality and organoleptic characteristics;
- the optimal parameters for massaging and heat treatment are identified that are interconnected with the proposed conditions for salting, which in turn provide both an increase in the quality of the finished product and its organoleptic properties due to a decrease in the loss of proteins, extractive, minerals and vitamins, as well as an increase in the efficiency of the production process.

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

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

 Thus, a product is obtained whose quality is improved due to the selection of optimal conditions for the salting of raw meat and its massaging, as well as due to the packaging of the product, which excludes contact of the product with oxygen, which negatively affects the chemical and microbiological processes in the product during storage.

 The preparations used in the production: the phosphate-containing preparation "Almonat super", the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the phosphate-containing preparation "Almi COMBI C-50-A / I" are known (see the catalog of food ingredients "Ingredients", p. 119, presented at the exhibition "Meat Industry", held March 12-15, 2002 in the premises of the Central Exhibition Hall "Manege").

 The invention is illustrated by the following examples, which do not cover, and even more so do not limit the entire scope of the claims of the proposed invention.

Example 1
For the production of smoked and cooked portioned beef in packaging, meat raw materials are prepared from the hip part of beef half carcasses in the form of elongated pieces weighing 1.5 kg.

For the preparation of smoked and boiled beef using components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 95.0
Salted bacon - 5.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2675.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1750.0
A curing brine is prepared containing 12.5 kg of edible salt, 37.5 g of sodium nitrite, 8.75 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" per 100 l of brine and the rest is an ice-water mixture. For salting meat raw materials use 20.0% brine.

The meat raw material ambassador is carried out by extrusion of the curing brine with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material of 2 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe 1 ^o C.

Curing brine is introduced twice under a pressure of 1.5 • 10 ⁵ PA.

After extrusion, the raw meat is sent for massaging. The process of massaging is carried out in a vacuum massager for 16 hours with evacuation at a rotation speed of the drum of the vacuum massager 5 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 cyclically in the following mode: mechanical action - 19 min, sludge 38 min in each cycle.

 At the end of the massaging, the meat raw materials are removed from the vacuum massager and matured for 22 hours, then the meat raw materials are molded and stuffed with spine lard.

 For firing pieces of beef using chilled spine fat, cut into strips with side sizes 10 • 10 mm and a length corresponding to the length of pieces of beef, in the amount of 5% of the mass of beef ripened in the salting. The strips are placed in 9 channels formed in pieces of beef. After ripening, the beef is sprinkled with a mixture of spices for decoration, used in an amount of 2.7% of the mass of beef ripened in the salting.

Then the beef is sent for heat treatment in a sealed heat chamber, where the beef is first dried at a temperature of 64 ^o C and a relative humidity of 28% for 50 min, then smoked at a temperature of 77 ^o C for 50 min, and then the beef is boiled at a temperature of 74 ^o C and a relative humidity of 98% until reaching a temperature of 70 ^o C in the thickness of the finished smoked-boiled product, followed by keeping it at this temperature for 4 minutes. Then, smoked and cooked beef is cooled in a stream of cold air until it reaches a temperature of 6 ^o C. Then portioned beef is cut at a temperature in the thickness of the product of 6 ^o C into pieces weighing 100 g and packaged in parchment.

 Thus, smoked and boiled beef portioned in the package.

Example 2
For the production of smoked-cooked portioned beef in packaging, oblong-shaped pieces weighing 1.5-2 kg are extracted from the hip part of beef half carcasses. Prepare a curing brine for the extrusion of raw meat. For the preparation of 100 l of curing brine, 10.2 kg of edible salt, 30.0 g of sodium nitrite, 5.32 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" are used and the rest is an ice-water mixture.

For the preparation of smoked and boiled beef using components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 100.0
and also, g:
Edible salt - 2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0
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 of 2 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe, also equal to 2 ^o C. In this case, curing brine in the amount of 25.0% by weight of raw meat is introduced twice under pressure 2.0 • 10 ⁵ Pa. The process of massaging meat raw materials is carried out analogously to example 1, and the aging of meat raw materials outside the vacuum massager on maturation is carried out within 24 hours

After ripening, the beef is sprinkled with a mixture of spices for dressing. The mixture is used in an amount of 2.7% by weight of beef ripened in the salting. Then the beef is molded, heat-treated and cooled as described in Example 1. After cooling at a temperature in the thickness of the finished product of 4 ^{° C.} , portioned slices are made into pieces weighing 300 g and the beef is packaged in parchment.

 Thus, smoked and boiled beef portioned in the package.

Example 3
For the production of smoked and cooked portioned beef in packaging, raw meat is prepared as described in example 1, but the curing brine is prepared with a different composition.

 To prepare 100 l of curing brine, 8.3 kg of edible salt, 25.0 g of sodium nitrite, 1167.0 g of the Almonat Super phosphate-containing preparation, 500.0 g of granulated sugar, 167.0 g of ascorbic acid, 83, 5 g of soda food and ice-water mixture - the rest. For salting meat raw materials use 30.0% curing brine.

For the preparation of smoked and boiled beef using components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 94.5
Salted bacon - 5.5
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Ascorbic acid - 50.0
Baking soda - 25.0
Sugar - 150.0
Ground black pepper - 200.0
Fresh peeled garlic - 2500.0
Phosphate-containing preparation "Almonat super" - 350.0
Ambassador of raw meat, massaging, aging and ripening of beef is carried out as described in example 1.

 The stuffed beef is rubbed with a mixture of crushed garlic and ground black pepper containing the indicated components in amounts of 92.5% and 7.5%, respectively, the mixture being used in an amount of 2.7% of the weight of ground beef.

Then the product is molded and sent to heat treatment, during which the drying process is first carried out in a sealed stationary universal heat chamber at a temperature of 66 ^° C and a relative humidity of 29% for 60 minutes, smoking is carried out in the same chamber at a temperature of 78 ^° C for 60 minutes, and cooking - at a temperature of 74 ^o C and a relative humidity of 99%. Cooking is considered complete when the temperature in the thickness of the product reaches 71 ^o C. Then the product is removed from the heat chambers and cooled. Cooling the product from beef is carried out in a stream of cold air until the product reaches smoked-cooked beef - smoked-cooked beef temperature 6 ^o С. but pack the pieces of beef in cellophane.

 Thus, smoked and boiled beef portioned in the package.

Example 4
For the production of smoked-cooked portioned beef in packaging, use oblong-shaped pieces weighing 1.5-2.0 kg of the muscles of the hip of beef half carcasses.

For the production of the above beef using the following components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0
Baking soda - 22.5
Sugar - 140.0
Ground black pepper - 190.0
Fresh peeled garlic - 2400.0
Phosphate-containing preparation "Almonat super" - 450.0
For salting meat raw materials, a curing brine is prepared containing 8.2 kg of edible salt, 25.0 g of sodium nitrite, 150.0 g of ascorbic acid, 75.0 g of baking soda, 1500.0 g of Almonat Super phosphate-containing preparation and ice-water mixtures - the rest. For salting meat raw materials use 30.0% curing brine.

Before salting, the meat raw materials are weighed and salted by extrusion of the curing brine with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material of 3 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe 2 ^o C. 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 17 hours with evacuation at a rotation speed of the vacuum massager drum of 5 rpm and ensuring the temperature of the meat raw material at the end of the massaging process is 4 ^o C. Massaging is carried out cyclically in the following mode: mechanical action - 19 min, sludge 38 min in each cycle. At the end of the massaging, the meat raw materials are kept outside the vacuum massager on maturation for 23 hours. Then, the raw meat is rubbed with a mixture of crushed garlic and ground black pepper in amounts of 92.5% and 7.5%, respectively. The mixture is used in an amount of 2.6% by weight of beef stuffed. The raw materials are molded and sent for heat treatment. First, drying is carried out at a temperature of 67 ^o C and a relative humidity of 30% for 50 minutes, after which smoking is carried out at a temperature of 77 ^o C for 60 minutes, and then the beef is boiled at a temperature of 74 ^o C and a relative humidity of 98% until it is thicker ready-cooked smoked and cooked beef temperature 72 ^o C. Then the finished product is kept at this temperature for 4 min, cooled in a stream of cold air until it reaches a temperature of 6 ^o C and portioned at a temperature in the thickness of beef 6 ^o C into pieces weighing 700 g, but they are packaged in a polymer film intended for contact with food products.

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

Example 5
For the production of smoked-boiled brisket portioned slices in a package, oblong-shaped pieces weighing 1.5-2.0 kg are extracted from the breast of beef half-carcasses.

For the production of smoked-boiled brisket use components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Ascorbic acid - 50.0
Baking soda - 25.0
Sugar - 150.0
Ground black pepper - 200.0
Fresh peeled garlic - 2500.0
Phosphate-containing preparation "Almonat super" - 350.0
A curing brine is prepared containing 12.5 kg of edible salt per 100 l, 37.5 g of sodium nitrite, 1750.0 g of Almonat Super phosphate-containing preparation, 750.0 g of granulated sugar, 250.0 g of ascorbic acid, 125 , 0 g of soda food and ice-water mixture - the rest. For salting brisket use salting brine in an amount of 20.0% by weight of raw meat.

Ambassador of meat raw materials is carried out by extrusion of curing brine with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material of 2 ^o C and the temperature of curing brine at the outlet from the needle holes of the multi-needle syringe 2 ^o C, syringing is carried out twice under pressure of 2.0 • 10 ⁵ Pa.

After extrusion, the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager for 15 hours with evacuation at a rotational speed of the vacuum 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 cyclically in the following mode: mechanical action - 20 minutes, sludge 40 min in each cycle.

 At the end of the massaging, the meat raw materials are unloaded from the vacuum massager and matured for 20 hours.

 The ripened brisket is rubbed with a mixture of crushed garlic with ground black pepper in amounts of 93.0% and 7.0%, respectively. The mixture is used in an amount of 2.7% by weight of brisket matured in the salting. Then the brisket is molded and sent to a heat chamber for heat treatment.

In the heat chamber, the brisket is first dried at a temperature of 64 ^o C and a relative humidity of 27% for 47 minutes, and then smoked at a temperature of 77 ^o C for 50 min and cooked at a temperature of 74 ^o C and a relative humidity of 98% until it reaches the thickness ready smoked and boiled brisket temperature of 70 ^o C. At this temperature, the product is kept for 4 minutes, cooled in a stream of cold air until it reaches a temperature of 6 ^o C.

Then, at a temperature in the thickness of the product of 6 ^o C, portioned slices of the brisket are carried out into pieces weighing 100 g, after which the sliced slices of the brisket are packaged into gas-tight multilayer gas-tight, containing KREHALON ML-type bags made of a film 40 microns thick.

 The packaging is carried out by evacuating the bag with the sternum laid in it at a vacuum depth of 99.0%, followed by clipping by clamping with a clip to tightly compress the neck of the bag.

 In this way, a smoked-boiled brisket of portioned slices in a package is obtained.

Example 6
Smoked-boiled brisket sliced in the package is produced as described in example 5, but using the components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1750.0
For the preparation of 100 l of curing brine, 10.0 kg of edible salt, 30.0 g of sodium nitrite, 7.0 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" are used and the rest is an ice-water mixture, curing brine is used in an amount of 25.0 % by weight of raw meat. The ripened brisket is sprinkled with a decoration mixture in an amount of 2.7% by weight of the brisket.

Then the product is looped and sent to heat treatment, during which the drying is first carried out in a sealed stationary universal heat chamber at a temperature of 65 ^o C and a relative humidity of 30% for 50 minutes, smoking is carried out in the same chamber at a temperature of 77 ^o C and a relative humidity of 26% for 45 minutes, and cooking - at a temperature of 75 ^o C and a relative humidity of 98%. Cooking is considered complete when the temperature in the thickness of the product reaches 71 ^o C. Then the product is removed from the heat chambers and cooled. Cooling of the product from beef is carried out in a stream of cold air until reaching in the thickness of the product - brisket smoked-cooked beef in sprinkling - temperature 6 ^o C.

 Cooling is also carried out as described in example 1.

After cooling, a batch cut of the product is carried out at a temperature in its thickness of 4 ^o C into pieces weighing 1 kg and packaged in multi-layer gas-tight packages KREHALON type ML from a film with a thickness of 60 microns with vacuum at a vacuum depth of 98% and subsequent sealing.

 In this way, a smoked-cooked brisket of portioned slices is packaged in multi-layer gas-tight packages of CREMALON type ML.

Example 7
For the production of smoked-cooked scoops of portioned slices in the package, the muscles taken from the scapula and humerus of beef half-carcasses are used as feedstock.

For the production of smoked and cooked shovels, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1750.0
Preparing curing brine. To prepare 100 l of curing brine, 12.5 kg of edible salt, 37.5 g of sodium nitrite, 8.7 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" are used, and the rest is an ice-water mixture. For salting use 20.0% brine.

The meat raw material ambassador is produced by extrusion with a multi-needle syringe at a temperature in the thickness of the pieces and at the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe, equal to each other and equal to 2 ^o C. The curing brine is injected into the meat raw material twice under a pressure of 1.8 • 10 ⁵ Pa Massaging of raw meat is carried out for 16 hours at a rotational speed of the vacuum massager drum of 7 rpm, with a cyclic mechanical effect of 22 minutes and a sludge of 38 minutes in each cycle. Maturing aging - 24 hours. The blade is molded, heat-treated and cooled as described in Example 1. Next, the blade is packaged, while 500 g portioned slices of the neck are placed in multi-layer gas-tight KREHALON ML bags 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-cooked spatula of portioned slices in the package is obtained.

Example 8
Smoked-cooked portioned slicing blade in the package is produced analogously to example 7, but after ripening the blade is sprinkled with a mixture of spices for decoration in the amount of 2.7% by weight of the blade.

At the same time, for the production of smoked-cooked shovels, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1750.0
All other operations are carried out as described in example 7.

 Thus, a smoked-cooked spatula of portioned slices in the package is obtained.

Example 9
For the production of smoked-boiled beef slices of sliced sliced beef in a package, chilled beef is used as the raw material, namely, one piece of muscle from the shoulder blade and humerus of beef half-carcasses cooled to a temperature of 3 ^o C in the thickness of the shoulder blade is isolated. Raw meat is used in the form of pieces weighing 1.5-2.0 kg

 At the same time prepare curing brine for extrusion. To prepare 100 l of curing brine, use: 7.8 kg of edible salt, 23.4 g of sodium nitrite, 468.8 g of granulated sugar, 156.2 ascorbic acid, 1406.3 g of the Almonate Super phosphate-containing preparation, 78, 1 g of soda food and ice-water mixture - the rest. For the extrusion of raw meat using curing brine in an amount of 32% by weight of raw meat. Accordingly, 100 kg of finished products contain no more than 23.4 g • 0.32 = 7.49 g of sodium nitrite, which corresponds to the condition that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

To prepare a product of smoked-cooked beef - smoked-cooked beef scapula using components in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Ascorbic acid - 50.0
Baking soda - 25.0
Sugar - 150.0
Phosphate-containing preparation "Almonat super" - 450.0
The meat raw material ambassador is produced by extrusion with a multi-needle syringe at a temperature in the thickness of the pieces and at the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe, equal to each other and equal to 2 ^o C. The curing brine is injected into the meat raw material twice under a pressure of 1.8 • 10 ⁵ Pa The massaging process is carried out in a vacuum massager for 14 hours with evacuation with a vacuum depth of 80% at a rotational speed of the vacuum massager drum of 4 rpm cycles with mechanical action for 18 minutes and sludge for 42 minutes in each cycle. In the zone of location of the vacuum massager, the air temperature is 1 ^o C. At the end of the massaging process, the temperature of the meat raw materials in the vacuum massager is 3 ^o C. After the massaging, the meat raw materials are sent to ripen and incubated for 24 hours.

 Then, the ripened meat is subjected to molding, followed by hanging on the holders.

Then, the formed meat raw material is sent for heat treatment, during which the drying process is first carried out in a sealed stationary universal heat chamber at a temperature of 65 ^° C and a relative humidity of 30% for 50 minutes, smoking is carried out in the same chamber at a temperature of 77 ^° C for 45 minutes, and cooking - at a temperature of 75 ^o C and a relative humidity of 98%. Cooking is considered complete when the temperature in the thickness of the product reaches 71 ^o C. Then the product is removed from the heat chambers and cooled. Product cooling is carried out in a stream of cold air until a smoked-cooked beef product — smoked-cooked beef shoulder-blades in a coating of 6 ^o C. is reached in the thickness of the product.

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

 Thus, a smoked-cooked spatula of portioned slices in the package is obtained.

Example 10
A smoked-boiled portioned slicing blade in the package is produced analogously to example 9, but after ripening the meat raw materials are subjected to molding, in which pieces of spiced meat for decoration are sprinkled from a mixture of spices to decorate in the amount of 2.7% by weight of unsalted meat raw materials with subsequent hanging on the holders.

At the same time, to prepare the product of smoked-boiled beef - smoked-boiled beef scapula, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Ascorbic acid - 50.0
Baking soda - 25.0
Sugar - 150.0
Ground black pepper - 190.0 - 210.0
Fresh peeled garlic - 2400.0 - 2550.0
Phosphate-containing preparation "Almonat super" - 450.0
All other operations are carried out as described in example 9.

 Thus, a smoked-cooked spatula of portioned slices in the package is obtained.

Example 11
For the production of smoked-boiled ham, the flesh of the pork half carcasses is isolated in the skin, without skin or with partially skinned skin, with a subcutaneous fat thickness of not more than 2 cm.

At the same time prepare curing brine for extrusion. To prepare 100 l of curing brine, use: 7.8 kg of edible salt, 23.0 g of sodium nitrite, 470.0 g of granulated sugar, 156.0 ascorbic acid, 1400.0 g of the Almonate Super phosphate-containing preparation, 78, 0 g of soda food and ice-water mixture - the rest. For extrusion of raw meat using curing brine with a temperature of -1 ^o With in an amount of 32% of the mass of raw meat. Accordingly, 100 kg of finished products contain no more than 23.0 g • 0.32 = 7.4 g of sodium nitrite, which corresponds to the condition that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

For the preparation of smoked-boiled ham, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:
The pulp of the hip part of chilled pork half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.4
Ascorbic acid - 50.0
Baking soda - 25.0
Sugar - 150.0
Phosphate-containing preparation "Almonat super" - 450.0
The meat raw material ambassador is produced by extrusion with a multi-needle syringe at a temperature in the thickness of the pieces and at 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 1 ^o C. The curing brine is injected into the meat raw material twice under a pressure of 1.8 • 10 ⁵ Pa At this stage, the difference between the required amount of brine and introduced. Based on the weighing results, 2% of the brine mass of the weight of the squeezed meat raw material was added.

The massaging process is carried out in a vacuum massager for 14 hours with evacuation with a vacuum depth of 80% at a load factor of 0.6 and at a rotational speed of the drum of the vacuum massager of 6 rpm cycles with mechanical action for 20 minutes and sediment for 40 minutes in every cycle. In the zone of location of the vacuum massager, the air temperature is 1 ^o C. At the end of the massaging process, the temperature of the meat raw materials in the vacuum massager is 3 ^o C. After the massaging, the meat raw materials are sent to ripen and held for 36 hours.

The ripened pieces of meat raw materials are molded and sent to heat treatment, during which they are first dried with hot air in a sealed stationary universal heat chamber at a temperature of 56 ^o C for 30 minutes, smoking is carried out in the same chamber at a temperature of 72 ^o C for 35 minutes and cooking with steam-air mixture at a temperature of 75 ^o C and a relative humidity of 98%. Cooking is considered complete when the temperature in the thickness of the product reaches 71 ^o C. Then the product is removed from the heat chambers and cooled. Cooling of smoked and cooked ham is carried out until the temperature of the ham reaches 6 ^o C.

Then batch cutting is carried out at a temperature in the thickness of the product of 5 ^o C into pieces weighing 800 g, and packaged in multi-layer gas-tight packages KRECHALON type ML as described in example 1, but after welding, multi-layer gas-tight packages KRECHALON type ML are heat-shrink by irrigation of packages with water with a temperature of 93 ^o C for 4 s.

 Thus, the final product is obtained - a smoked and boiled ham of sliced slices in a package.

Example 12
For the production of a neck of smoked-boiled portioned slices in a package, pork half carcasses of the second and fourth categories are used as raw meat raw materials. In the process of trimming meat raw materials, muscles adjacent to the cervical and first four thoracic vertebrae, as well as to the upper half of the ribs are removed with the removal of coarse tendons, alignment of the edges and obtaining pieces weighing 0.8-1.0 kg and a thickness of 10-12 cm rectangular shape.

For the preparation of a smoked-boiled neck, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Raw meat for the neck - 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 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 - 429.0 g, ascorbic acid - 142.0 g, Almaton super phosphate-containing preparation - 1000, 0 g, baking soda - 71.5 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. 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 holes of the multi-needle syringe, equal to each other and equal to 2 ^o C.

When extrusion, curing brine is injected twice under pressure of 1.5 • 10 ⁵ Pa. After extrusion, the meat raw materials are weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine by weight of the meat raw material to the vacuum massager during subsequent massaging of the meat raw material.

 Next, massaging is carried out in a vacuum massager with cycles of mechanical action with evacuation for 10 hours at a speed of rotation of the drum of the vacuum massager 6 rpm and a vacuum depth of 80%. When massaging raw meat in each cycle, mechanical action is carried out for 10 minutes, and sediment is carried out for 20 minutes.

Massaging is carried out to ensure the temperature of the meat raw material at the end of the massaging process 4 ^o C and is carried out at a temperature in the area of the vacuum massager 2 ^o C. When the temperature of the meat raw material during the massaging process is higher than 5 ^o C, gaseous refrigerant is pulsed into the vacuum massager drum temperature -12 ^o With simultaneous additional evacuation of the working volume of the drum.

After massaging, the meat raw material is kept ripening at a temperature of 2 ^o C for 48 hours.

 Then produce the formation of ripened meat raw materials. At the same time, fringes are cut, twisted with twine and hung on sticks, avoiding the product touching the product. Sticks are placed on movable frames and sent for heat treatment, which is carried out in a universal chamber.

Heat treatment includes sequential drying, smoking, cooking and cooling operations. In this case, the shaped neck is dried at a temperature of 64 ^o C, relative humidity 28% for 60 minutes, smoking at a temperature of 76 ^o C for 60 minutes, and cooking at a temperature of 76 ^o C and a relative humidity of 98.0% until the temperature in the thickness of the product is 72 ^o C, while cooling is carried out with cold air with a temperature of 0 ^o C until the product reaches a temperature of 8 ^o C in the thickness of the product. \\ 2 After cooling, portioned product is cut at a temperature in its thickness of 5 ^o C into pieces weighing 700 g and pack. To do this, pieces of the finished product are placed in bags of polymer film gas-tight materials, followed by evacuation of the bags with the product laid in them, and a mixture of gases containing O ₂ and CO ₂ in a ratio of 4: 1 is introduced into the bags and the bag is sealed by welding.

 Thus, the final product is obtained - the neck of smoked-boiled portioned slices in the package.

Example 13
For the production of smoked-cooked portioned sliced carbohydrates in a package, chilled pork carcasses are used as feedstock. Raw meat is prepared - raw meat is isolated in the form of a dorso-lumbar muscle with a surface layer of lard with a thickness of not more than 0.5 cm from pork half carcasses.

For the preparation of smoked-boiled carbonate, 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, preferably "Almi SCHINKEN COMBI G / 401" - 1,500.0
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 - 12.5 kg, sodium nitrite - 37.5 g, phosphate-containing preparation of the type "Almi SCHINKEN COMBI G / 401" - 7.5 g and the ice-water mixture - the rest. To prepare the brine use water with a pH of 7.3.

Curing brine is prepared at a temperature of -2 ^{° C.} and extrusion is carried out immediately after preparation of the curing brine. The meat raw material ambassador is carried out at a temperature in the thickness of the extracted meat raw material and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe, equal to each other and equal to 1 ^o C. When extrusion, the curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. For the extrusion of raw meat using curing brine in an amount of 20% by weight of raw meat provided that sodium nitrite is used is not more than 7.5 g per 100 kg of raw meat.

 Next, massaging is carried out in a vacuum massager with cycles of mechanical action with evacuation for 6.5 hours at a speed of rotation of the drum of the vacuum massager 6 rpm and a vacuum depth of 85%. When massaging meat raw materials in each cycle, mechanical action is carried out for 22.0 minutes, and sludge for 15.0 minutes.

Massaging is carried out to ensure the temperature of the meat raw material by the end of the massaging process 4 ^o C and is carried out at a temperature in the zone of the vacuum massager 2 ^o C.

After massaging, the meat raw material is kept ripening at a temperature of 2 ^o C for 25 hours

 Then produce the formation of ripened meat raw materials. At the same time, fringes are cut, twisted with twine and hung on sticks, avoiding the product touching the product. Sticks are placed on movable frames and sent for heat treatment, which is carried out in a universal sealed chamber.

When heat treatment in a sealed heat chamber, first drying is carried out for 50 minutes at a temperature of 65 ^° C and a relative humidity of 29%, after which smoking is carried out at a temperature of 77 ^° C and a relative humidity of 29% for 50 minutes and cooking at a temperature of 75 ^° C, relative humidity 98.5% to a temperature in the bulk of carbonade 70 ^o With the subsequent exposure of smoked-cooked carbonate at a temperature reached in a sealed heat chamber for 4 minutes

Then smoked-boiled carbonate is cooled in a cooling chamber at a temperature of 2 ^° C to a temperature in the thickness of carbonate of 6 ^° C and portioned product is cut at a temperature in its thickness of 4 ^° C into pieces weighing 1 kg. Then 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 - smoked-boiled portioned slices in the package.

Example 14
For the production of smoked-boiled portioned slices in a package, the spinal muscles are isolated with or without ribs along the entire length of the pork cut 12-14 cm wide and the thickness of the subcutaneous fat layer is not more than 2.0 cm.

At the same time prepare curing brine for extrusion. To prepare 100 l of curing brine, use: 7.8 kg of edible salt, 23.0 g of sodium nitrite, 470.0 g of granulated sugar, 156.0 ascorbic acid, 1400.0 g of the Almonate Super phosphate-containing preparation, 78, 0 g of soda food and ice-water mixture - the rest. For extrusion of raw meat using curing brine with a temperature of -1 ^o With in an amount of 32% of the mass of raw meat. Accordingly, 100 kg of finished products contain no more than 23.0 g • 0.32 = 7.4 g of sodium nitrite, which corresponds to the condition that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

For the preparation of smoked-boiled loin, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Spinal muscle with or without ribs from pork half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.4
Ascorbic acid - 50.0
Baking soda - 25.0
Sugar - 150.0
Phosphate-containing preparation "Almonat super" - 450.0
The meat raw material ambassador is produced by extrusion with a multi-needle syringe at a temperature in the thickness of the pieces and at 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 1 ^o C. The curing brine is injected into the meat raw material twice under a pressure of 1.8 • 10 ⁵ Pa At this stage, the difference between the required amount of brine and introduced. Based on the weighing results, 2% of the brine mass of the weight of the squeezed meat raw material was added.

The massaging process is carried out in a vacuum massager for 10 hours with evacuation with a vacuum depth of 80% at a load factor of 0.6 and at a rotational speed of the drum of the vacuum massager 5 rpm cycles with mechanical action for 9 minutes and sediment for 4 minutes in every cycle. In the zone of location of the vacuum massager, the air temperature is 1 ^o C. At the end of the massaging process, the temperature of the meat raw materials in the vacuum massager is 3 ^o C. After the massaging, the meat raw materials are sent to ripen and held for 26 hours.

The ripened pieces of meat raw materials are formed by giving them a rectangular shape, followed by grating and hanging them on the holders and sent to heat treatment, during which they are first dried with hot air in a sealed stationary universal heat chamber at a temperature of 65 ^o C for 50 minutes, smoking is carried out in a smoke-air mixture in in the same chamber at a temperature of 77 ^o C for 55 minutes, and cooking with a steam-air mixture at a temperature of 75 ^o C and a relative humidity of 98%. Cooking is considered complete when the temperature in the thickness of the product reaches 71 ^o C. Then the product is removed from the heat chambers and cooled. Smoked-cooked loin is cooled until the loaf reaches a temperature of 7 ^o C. The loaf is packaged after cooling by packing the finished product portioned at a temperature of 4 ^o C into pieces weighing 300 g in parchment.

Example 15
For the production of smoked-boiled portioned slices of brisket in the package, the rib part with or without ribs is isolated, in or without skin along the entire length of the pork half carcass with layers of meat up to 25%.

At the same time prepare curing brine for extrusion. To prepare 100 l of curing brine, use: 9.3 kg of edible salt, 28.0 g of sodium nitrite, 5.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the rest of the ice-water mixture. For extrusion of raw meat using curing brine with a temperature of -1 ^o With in an amount of 27% by weight of raw meat. Accordingly, 100 kg of finished products contain no more than 28.0 g • 0.27 = 7.5 g of sodium nitrite, which corresponds to the condition that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

For the preparation of smoked-boiled brisket, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Thoracic rib portion with or without ribs from 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
The meat raw material ambassador is produced by extrusion with a multi-needle syringe at a temperature in the thickness of the pieces and at the temperature of the curing brine at the outlet from the needle openings of the multi-needle syringe, equal to each other and comprising 2 ^o C. The curing brine is injected into the meat raw material twice under a pressure of 1.6 • 10 ⁵ Pa At this stage, the difference between the required amount of brine and introduced. Based on the weighing results, 4% of the brine mass of the mass of the squeezed meat raw material was added.

The massaging process is carried out in a vacuum massager for 7 hours with evacuation with a vacuum depth of 80% at a load factor of 0.7 and at a rotational speed of the drum of the vacuum massager 6 rpm cycles with mechanical action for 10 minutes and sedimentation for 5 minutes in every cycle. In the zone of location of the vacuum massager, the air temperature is 2 ^o C. At the end of the massaging process, the temperature of the meat raw materials in the vacuum massager is 4 ^o C. After the massaging, the meat raw materials are sent to ripen and held for 24 hours.

The ripened pieces of meat raw material are formed by giving them a rectangular shape, followed by loosening and hanging on the holders and sent to heat treatment, during which they are first dried with hot air in a sealed stationary universal heat chamber at a temperature of 63 ^o C for 60 minutes, smoking is carried out in a smoke-air mixture in in the same chamber at a temperature of 75 ^o C for 45 minutes, and cooking with a steam-air mixture at a temperature of 76 ^o C and a relative humidity of 99%. Cooking is considered complete when the temperature in the thickness of the product reaches 72 ^o C. Then the product is removed from the heat chambers and cooled to reach a temperature of 6 ^o C in the thickness of the brisket and portioned into pieces weighing 400 g and packaged in parchment.

 In this way, a smoked-boiled brisket of portioned slices in a package is obtained.

Example 16
Chilled pork carcasses are used as the raw material for the production of smoked-boiled portioned slices in a package. In the process of preparing meat raw materials, the dorsal and lumbar muscles with a surface layer of lard are 0.5-1.0 cm thick with pieces weighing 0.8-1.0 kg. Breast parts with meat cuts of 20-25% are also isolated in the form of pieces weighing 2.5 kg.

For the preparation of smoked-cooked product from pork, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm - 60.0
Thoracic portion with meat cut 20-25% - 40.0
and also, g:
Edible salt - 2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1500.0
In parallel with the preparation of raw meat in any known manner, curing brine for extrusion is prepared. For the preparation of 100 l of curing brine, table salt is used - 5.7 kg, sodium nitrite - 16.7 g, phosphate-containing preparation "Almi COMBI C-50-A / I" - 3333 g and the rest of the ice-water mixture. For the extrusion of raw meat using curing brine in an amount of 45% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

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 equal to 2 ^° C and the temperature of the curing brine at the outlet from the needle openings of a multi-needle syringe equal to 1 ^° C.

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

 Next, the process of separate massaging is carried out in a massager with evacuation of pieces of the dorsal and lumbar muscles and pieces of the rib-rib part at a rotational speed of the massager drum of 8 rpm. Moreover, massaging of pieces of the dorsal and lumbar muscles is performed in the massager for 10 hours with alternating cycles of mechanical action for 12 minutes and sludge for 25 minutes. And massaging the rib-rib part in the massager is performed for 8 hours also with alternating cycles of mechanical action for 12 minutes and sludge for 6 minutes.

After massaging, the meat raw material is kept ripening at a temperature of 4 ^o C for 20 hours.

 Then produce the formation of ripened meat raw materials. In this case, the ripe thoracic rib part is shaped into a rectangle, cut along the large side of the piece, not bringing the cut to the end by 1.5 cm, open along the cut and stack pieces of raw material from the dorsal and lumbar muscles that are wrapped around the edges of the spread piece of the rib rib part with fixation and wrapped in cellophane film with the formation of a loaf.

Formed loaves are sent to heat treatment, including sequential operations of drying, smoking, cooking and cooling. During heat treatment, drying is carried out at a temperature of 66 ^o C, a relative humidity of 30% for 50 minutes, smoking at a temperature of 78 ^o C, a relative humidity of the drying mode for 40 min, cooking at a temperature of 74 ^o C and a relative humidity of 99% until the temperature is reached in the thickness of the loaf 68 ^o C, and cooling is carried out with cold air to a temperature in the thickness of the product from pork 6 ^o C.

Next, packs are packaged by laying 6 ^o C pieces weighing 100 g portioned at a temperature in the thickness of the product in subparchment.

 In this way, a smoked-boiled porcelain of portioned slices in the package is obtained.

 Example 17

 For the production of smoked-boiled pork sliced slices in a package, the brisket isolated from the pork half-carcass without ribs with layers and meat cut from 20.0 to 25.0% is used as the raw meat raw material.

For the preparation of smoked-cooked pork roll, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 400.0
Spice mix for decorating - 5000.0
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, Almonate Super phosphate-containing preparation - 1333 g , food soda - 83.5 g and ice-water mixture - the rest. For the extrusion of raw meat, curing brine is used in an amount of 30% by weight of raw meat, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

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

During extrusion, the brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the meat raw materials are weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine by weight of the meat raw material to the vacuum massager during subsequent massaging of the meat raw material.

Next, massaging is carried out in a vacuum massager with cycles of mechanical action with evacuation for 6 hours at a rotational speed of the massager drum of 8 rpm. When massaging meat raw materials in each cycle, mechanical action is carried out for 8 minutes, and sediment - for 18 minutes. The depth of the vacuum during massage is 80.0%. Massaging is carried out to ensure the temperature of the meat raw material by the end of the massaging process 4 ^o C and is carried out at a temperature in the zone of the vacuum massager 2 ^o C.

The meat raw materials are kept ripening outside the vacuum massager at a temperature of 0 ^o C for 48 hours, after which the meat raw materials are plastered onto the rectangular brisket plates. Next, spice mixtures are applied to one side of the brisket for decoration.

 The roll is formed by folding the brisket in 3 turns with the sprinkled side inward, followed by wrapping in a film and fixing the film on the roll.

After molding, the roll is hung on the holders and subjected to heat treatment. The heat treatment process is carried out in a sealed heat chamber by successive drying at a temperature of 64 ^o C and a relative humidity of 25% for 60 minutes, smoking at a temperature of 75 ^o C and the same relative humidity for 60 minutes and cooking at a temperature of 76 ^o C and relative humidity 99.0% to a temperature in the thickness of the roll 72 ^o C.

Then the roll is sent for cooling. The roll is cooled in a cooling chamber at a temperature of 4 ^o C until a temperature in the thickness of the roll reaches 6 ^o C, after which the cooled roll is released from the mold, the cellophane is removed and the irregularities are cleaned.

Then, at a temperature in the thickness of the product of 4 ^o C, portioned slicing of the roll into pieces weighing 100 g is carried out, after which the pieces of roll are packaged in multilayer gas-tight, containing KREHALON ML-type packets made of a 40 micron film.

 Packaging is carried out by evacuating the bag with the roll placed in it at a vacuum depth of 98.0%, followed by sealing.

 Thus, the final product is obtained - smoked-cooked roll of pork portioned in the package.

 Example 18

 For the production of smoked-boiled pork sliced slices in a package, the brisket isolated from the rib part of chilled pork half-carcasses without ribs with layers and meat cut from 20.0 to 25.0% is used as the raw meat raw material.

The components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1500.0
Flavoring mixture for decorating - 5000.0
In parallel with the preparation of raw meat in any known manner, curing brine for extrusion is prepared. For the preparation of 100 l of curing brine, table salt is used - 5.6 kg, sodium nitrite - 16.7 g, phosphate-containing preparation such as "Almi COMBI C-50-A / I" - 3333 g and the rest of the ice-water mixture. For the extrusion of raw meat using curing brine in an amount of 45% by weight of raw meat, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat.

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

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

Next, massaged in a vacuum massager cycles of mechanical action with evacuation for 10 hours at a speed of rotation of the drum massager 6 rpm When massaging meat raw materials in each cycle, mechanical action is carried out for 12 minutes, and sludge for 22 minutes. The depth of the vacuum during massage is 85.0%. Massaging is carried out with the temperature of the meat raw materials at the end of the massaging process 5 ^o C and carried out at a temperature in the zone of the vacuum massager 2 ^o C.

The meat raw materials are aged on ripening outside the vacuum massager at a temperature of 4 ^o C for 24 hours, after which meat raw materials are plastered onto rectangular brisket plates, and the brisket plates are obtained with a length of 50 cm, a width of 40 cm and a thickness of 1-2 cm. flavoring mixture is applied to one side of the brisket for decoration.

 The roll is formed by folding the brisket in 5 turns with the side sprinkled inward, followed by wrapping in a film and fixing the film on the roll.

After molding, the roll is hung on the holders and subjected to heat treatment. The heat treatment process is carried out in a sealed heat chamber by sequential drying at a temperature of 66 ^o C and a relative humidity of 30% for 40 min, smoking at a temperature of 78 ^o C and the same relative humidity for 40 min and cooking at a temperature of 74 ^o C and relative humidity 98.0% to a temperature in the thickness of the roll 68 ^o C.

Then the roll is sent for cooling. The roll is cooled in a cooling chamber at a temperature of 2 ^° C until the temperature in the thickness of the roll reaches 6 ^° C, after which the cooled roll is removed from the mold, the cellophane is removed and the irregularities are cleaned, portioned and packaged as in example 13.

Claims (43)

1. Method for the production of whole-muscle smoked-boiled portioned sliced product in a package, mainly beef, brisket of beef, scapula of beef, ham, neck, carbonade, loin, brisket, porcelain and roll of pork, characterized in that it involves the preparation of raw meat by separating pieces of raw meat from beef and / or pork half carcasses, preparing curing brine, including edible salt, sodium nitrite, a phosphate-containing preparation, meat raw salting by curing multineedle brine syringe at a temperature in the thicker the selected raw meat and the brine curing temperature at the outlet of the holes of the syringe needle multineedle equal to each other or not differing by more than 1 ^o C in the range of 1-4 ^o C, with an at least two-fold administration of curing pickle under pressure (1.5... 2.0) • 10 ⁵ Pa and cyclic massage in a vacuum massager for 6-18 hours at a rotational speed of the drum of a vacuum massager 3-8 rpm, ensuring the temperature of raw meat at the end massaging process not higher than 6 ^o C and cyclically mechanical impact for 8-25 minutes and sludge for 5-45 minutes in each cycle, keeping the meat raw material outside the vacuum massager on maturation for no more than 48 hours, molding and consecutive drying operations in a sealed heat chamber at 63-67 ^o C and a relative humidity of 25-30% for 35-65 minutes, smoking at 76-79 ^o C for 40-60 minutes and cooking at 74-76 ^o C and a relative humidity of 98-99% until the finished smoked -varenogo product 68-72 ^o C., after which the finished product is cooled to a temperature not higher than 10 ^o C and then osuschest lyayut cutting unit dose product at a temperature not higher than its thicker 6 ^o C to pieces weighing from 100 g to 1.0 kg and packed every piece portioned product slicing into the package separately.  2. The method according to p. 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, and as a phosphate-containing preparation use 1, 5-9.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in the amount of 10.0-35.0% by weight of raw meat, subject to the content of sodium nitrite no more than 7.5 g per 100 kg of raw meat.  3. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine, 5.3-13.0 kg of edible salt, 16.7-37.5 g of sodium nitrite are used, and 2 are used as a phosphate-containing preparation 9-8.8 kg of the phosphate-containing preparation "Almi COMBI C-50-A / I" and ice-water mixture - the rest, and for the extrusion of raw meat using curing brine in an amount of 20.0-45.0% by weight of raw meat, provided the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  4. The method according to p. 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, and 420 as a phosphate-containing preparation, 0-3000.0 g of the phosphate-containing preparation Almonat Super, as well as an additional 257.0-1100.0 g of granulated sugar, 125.0-550.0 g of ascorbic acid, 62.5-275.0 g of baking soda and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in an amount of 10.0-35.0% by weight of raw meat, provided that the content of sodium nitrite no more than 7.5 g per 100 kg of raw meat.  5. The method according to p. 1, characterized in that the packaging is carried out by wrapping portioned pieces of the finished product in parchment, or parchment, or cellophane.  6. The method according to p. 1, characterized in that the packaging is carried out in a polymer film, including thermoformed and / or shrink, followed by sealing.  7. The method according to p. 1, characterized in that for packaging use multilayer gas-tight bags containing sealing and protective layers, for example, KREMALON type ML bags from a film with a thickness of 40-60 microns, followed by sealing.  8. The method according to p. 1, characterized in that the packaging is carried out under vacuum with a depth of 98-99.5%, followed by sealing. 9. The method according to p. 1, characterized in that during packaging they remove air from the packages and purge them with N ₂ followed by sealing.  10. The method according to p. 1, characterized in that during packaging they remove air from the packages and introduce inert gas or a mixture of gases into the packages, followed by sealing. 11. The method according to p. 10, 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. 12. The method according to any one of paragraphs. 1, 6, 8-10, characterized in that the sealing of the packages is carried out by welding for 1.5-3.0 from open sections of the packages with the formation of a continuous longitudinal or transverse seam, obtaining a clear uniform imprint of the welding element and then cooling 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 (3.5... 5.0) • 10 ⁵ Pa followed by heat shrink packings. 13. The method according to any one of paragraphs. 7 and 12, 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.  14. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is isolated from the hip part of the beef half carcasses in the form of elongated pieces weighing 1.5-2.0 kg for the production of the finished product - smoked and cooked portioned beef in packaging, and massaging in vacuum the massager is carried out for 15-17 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 18-20 minutes and sediment for 35-40 minutes in each cycle, and aging on maturation - during 22-24 hours  15. The method according to p. 14, characterized in that the beef after maturation is rubbed with a mixture containing crushed garlic and ground black pepper in an amount of 92.5 and 7.5%, respectively, the mixture being used in an amount of 2.5-2.8% from the mass of beef ripened in the ambassador.  16. The method according to p. 14, characterized in that the beef after maturation is sprinkled with a mixture of spices for dressing, and the mixture is used in an amount of 2.5-2.8% by weight of beef ripened in the salting.  17. The method according to p. 14, characterized in that after ripening the beef is stuffed with chilled spike fat, and for stuffing pieces of beef, strips of spine fat are used with side dimensions in the cross section of 10 • 10 mm, a length corresponding to the length of the pieces of beef, in an amount of 5 % of the mass of beef ripened in the salting, while the strips are placed in 8-10 channels formed in pieces of beef.  18. The method according to p. 17, characterized in that the stuffed beef is rubbed with a mixture containing chopped garlic and ground black pepper in an amount of 92.5 and 7.5%, respectively, the mixture being used in an amount of 2.5-2.8% of masses of beef stuffed.  19. The method according to p. 17, characterized in that the stuffed beef is sprinkled with a mixture of spices for dressing, and the mixture is used in an amount of 2.5-2.8% by weight of the stuffed beef.  20. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is isolated from the breast of beef half carcasses in the form of elongated pieces weighing 1.5-2.0 kg for the production of the finished product - smoked-boiled brisket portioned slices in the package, and massaging in vacuum the massager is carried out for 15-16 hours at a rotational speed of its drum of 4-5 rpm, with cyclic mechanical action for 18-21 minutes and sediment for 38-42 minutes in each cycle, and aging on maturation for not more than 24 hours  21. The method according to p. 20, characterized in that the ripened brisket is rubbed with a mixture of crushed garlic and ground black pepper containing the indicated components in an amount of 93.0 and 7.0%, respectively, the mixture being used in an amount of 2.5-2.8 % by weight of brisket ripened in salting.  22. The method according to p. 20, characterized in that the ripened brisket is sprinkled with a mixture of spices for decoration in an amount of 2.5-2.8% by weight of the brisket ripened in the salting.  23. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is extracted from the muscles removed from the scapula and humerus of beef carcasses, for the production of the finished product - smoked-cooked scoops of portioned slices in the package, and massaging in a vacuum massager is carried out for 16- 18 hours at a rotational speed of its drum of 4-8 rpm, with cyclic mechanical action for 20-24 minutes and sediment for 38-45 minutes in each cycle, and aging on maturation for no more than 24 hours  24. The method according to p. 23, characterized in that the ripened scapula is rubbed with a mixture of crushed garlic and ground black pepper containing the indicated components in an amount of 93.0 and 7.0%, respectively, the mixture being used in an amount of 2.5-2.8 % of the mass of the scapula ripened in the salting.  25. The method according to p. 23, characterized in that the ripened scapula is sprinkled with a mixture of spices for decoration in an amount of 2.5-2.8% by weight of the scapula ripened in the salting.  26. The method according to any one of paragraphs. 1, 5-13, characterized in that the meat raw material is isolated in the form of pulp of the hip part of the pork half carcass with a layer of bacon not more than 2 cm thick for the production of the finished product - smoked and cooked portion-sliced ham in the package, and massaging in a vacuum massager is carried out in for 14-16 hours at a rotational speed of its drum of 6-8 rpm, with cyclic mechanical action for 18-20 minutes and sediment for 35-40 minutes in each cycle, and aging on maturation for no more than 48 hours  27. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is isolated in the form of muscles adjacent to the cervical and first four thoracic vertebrae of the pork carcasses, as well as to the upper half of the ribs with removed coarse tendons and aligned edges to produce the finished product - smoked-boiled neck portioned slices in the package, and massaging in a vacuum massager is carried out for 6-10 hours at a rotational speed of its drum 4-6 rpm, with a cyclic mechanical effect for 8-12 minutes and sediment for 18-22 minutes each cycle, and aging on ripening scientific research for 24-48 hours  28. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is isolated in the form of dorsal and lumbar muscles of pork half carcasses with a surface layer of bacon with a thickness of not more than 0.5 cm for the production of the finished product - smoked-cooked portioned sliced carbonate in the package, and massaging in vacuum the massager is carried out for 6-8 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 18-22 minutes and sediment for 10-12 minutes in each cycle, and aging on maturation for not more than 24 hours  29. The method according to any one of paragraphs. 1, 5 - 13, characterized in that the raw meat is isolated from pork carcasses along the entire length of the cut in the form of muscles with or without ribs 12-14 cm wide, a subcutaneous fat layer thickness of not more than 2 cm and removed vertebrae for the production of the finished product - smoked-cooked portioned sliced bread in the package, and massaging in a vacuum massager is carried out for 6-10 hours at a rotational speed of its drum 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sedimentation for 5- 7 min in each cycle, and aging on maturation for n over 24 hours.  30. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is isolated from pork carcasses along the entire length of the cut in the form of a rib part with or without ribs with meat layers up to 25% for the production of the finished product - smoked and boiled breast sliced in packaging, Massaging in a vacuum massager is carried out for 6-10 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sediment for 5-7 minutes in each cycle, and aging on maturation for no more than 24 hours  31. The method according to any one of paragraphs. 1, 5-13, characterized in that the raw meat is isolated from pork carcasses along the location of the spinous processes of the spine in the form of the dorsal and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm and the rib part with layers of meat and cut meat 20-25% for the production of the finished product - smoked and boiled portions of portioned slices in the package, and the massaging of pieces of the dorsal and lumbar muscles and pieces of the rib part is carried out separately in a vacuum massager under vacuum with a vacuum depth of 80-85% and speed in the drum massager drum is growing at 6-8 rpm, while pieces of the spinal and lumbar muscles are massaged in a vacuum massager for 8-10 hours with alternating cycles of mechanical action for 8-12 minutes and sediment for 15-25 minutes and massaging the ribbone part in a vacuum massager is performed for 6-8 hours, also with alternating cycles of mechanical action for 8-12 minutes and sludge for 5-6 minutes. 32. The method according to any one of paragraphs. 1, 5-13, characterized in that the meat raw material is isolated from pork carcasses along the entire length of the cut in the form of a brisket without ribs with meat layers up to 25% for the production of the finished product - smoked-cooked portioned roll in the package, and massaging in vacuum the massager is carried out for 6-10 hours at a rotational speed of its drum of 4-6 rpm, with cyclic mechanical action for 8-12 minutes and sediment for 18-22 minutes in each cycle, and maturing for 24- 48 hours, moreover, after maturation, they are plastered with meat raw materials rectangular plates of the brisket with a sprinkling of spices on one side of the brisket for decorating or flavoring mixture for decorating, molding is carried out in the form of a roll rolled up 3-5 times with the side inside and wrapped in a film with fixing it on the roll, drying is carried out at 64- 66 ^o C for 40-60 minutes, and smoking at 76-78 ^o C, and before packaging the roll is freed from the film.  33. Smoked-cooked portioned beef in packaging, characterized in that it is obtained by the method according to any one of paragraphs. 1 and 5-14. 34. Smoked-cooked portioned beef in a package according to claim 33, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Ground black pepper - 190.0-210.0
Fresh peeled garlic - 2400.0-2550.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
35. Smoked-cooked portioned beef in a package according to claim 33, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0-2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
36. Smoked-cooked portioned beef in a package according to claim 33, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 93.0-96.0
Spike bacon - 4.0-7.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Ground black pepper - 190.0-210.0
Fresh peeled garlic - 2400.0-2550.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
37. Smoked-cooked portioned beef in a package according to claim 33, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip muscles of beef half carcasses - 93.0-96.0
Spike bacon - 4.0-7.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0-2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
38. Smoked-boiled brisket portioned slices in a package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 20. 39. Smoked-boiled brisket portioned in the package according to p. 38, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Ground black pepper - 190.0-210.0
Fresh peeled garlic - 2400.0-2550.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
40. Smoked-boiled brisket portioned in the package according to p. 38, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Breast of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0-2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
41. Smoked-boiled shoulder portioned slices in a package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 23. 42. Smoked-boiled shoulder sliced slices in the package according to p. 41, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
43. Smoked-boiled shoulder sliced slices in the package according to p. 41, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
44. Smoked-boiled shoulder sliced slices in the package according to p. 41, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Ground black pepper - 190.0-210.0
Fresh peeled garlic - 2400.0-2550.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
45. Smoked-boiled shoulder sliced slices in the package according to p. 41, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Muscles from the scapula and humerus of beef half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
A mixture of spices for decorating - 2650.0-2700.0
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1330.0-1750.0
46. Smoked and boiled ham portioned slices in a package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 26. 47. Smoked-cooked portioned ham in a package according to claim 46, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The flesh of the pork half carcass - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
48. Smoked-cooked portioned ham in a package according to claim 46, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
The flesh of the pork half carcass - 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
49. Smoked-boiled neck portioned slices in the package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 27. 50. Smoked-boiled neck portioned slices in the package according to p. 49, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Raw meat for the neck - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
51. Smoked-boiled neck of portioned slices in the package according to p. 49, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Raw meat for the neck - 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
52. Smoked-cooked portioned cutting carbonate in a package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 28. 53. Smoked-cooked portioned sliced carbonade in a package according to claim 52, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles 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
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
54. Smoked-boiled portioned sliced carbonade in a package according to claim 52, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles 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
55. Smoked-cooked portioned sliced bread in a package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 29. 56. Smoked-cooked portioned sliced bread in a package according to p. 55, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Dorsal part of the cut with or without ribs from pork half carcasses - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
57. Smoked-cooked portioned sliced bread in the package according to p. 55, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Dorsal part of the cut with or without ribs 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" - 1330.0-1750.0
58. Smoked-boiled brisket sliced in packaging, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 30. 59. Smoked and boiled brisket portioned in the package according to p. 58, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses with or without ribs - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
60. Smoked-boiled brisket portioned in the package according to p. 58, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses with or without ribs - 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
61. Smoked-boiled portion of portioned slices in a package, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 31. 62. Smoked-boiled portion of portioned slices in the package according to p. 61, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm - 40.0-60.0
Thoracic portion with meat cut 20-25% - 40.0 - 60.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
63. Smoked-boiled portion of portioned slices in the package according to p. 61, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Spinal and lumbar muscles with a thickness of the surface layer of bacon 0.5-1.0 cm - 40.0-60.0
Thoracic portion with meat cut 20-25% - 40.0-60.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1330.0-1750.0
64. Smoked and boiled roll sliced in packaging, characterized in that it is obtained by the method according to any one of paragraphs. 1, 5-13 and 32. 65. Smoked-cooked portioned roll in the package according to p. 64, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses without ribs - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Sugar - 140.0-160.0
Spice mix for decorating - 4900.0-5100.0
Phosphate-containing preparation "Almonat super" - 250.0-460.0
66. Smoked-cooked portioned roll in the package according to p. 64, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Thoracic part from pork half carcasses without ribs - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Flavoring mixture for decoration - 4900.0-5100.0
Phosphate-containing preparation "Almi COMBI C-50-A / I" - 1330.0-1750.0