РАЗРАБОТКА ВАРЕНО-КОПЧЕНОГО МЯСОПРОДУКТА ИЗ БАРАНИНЫ

Development of a Cooked and Smoked Meat Product from Mutton

Melikhova TA. ^a

Mikhail B. Danilov ^a

Kolesnikova N. V. ^a

Affiliation

a The East-Siberia State University of Technology

Copyright ©Melikhova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The technology of a cooked and smoked product from mutton using syringe brine has been developed. Syringe brine includes lactic protein «Anisomin», carraginan «Bengel MBF-270», food phosphate «Biophos-90», ferment «Tripsin» and salting ingredients. The influence of the type of syringe brine on the change of technological indices of salted convenience foods and quality characteristics of the finished product has been studied. It has been revealed that a successive mechanical treatment of a starting raw material by the tenderization and rubbing method contributes to the forming of a single massive structure after heat treatment.

Keywords

Complex of additives, syringe brine, technological properties, mutton, salting, composition, technology

REFERENCES

Антипова, Л.В. Методы исследования мяса и мясопродуктов / Л.В. Антипова, И.А. Глотова, И.А. Рогов. - М.: Колос, 2001. - 376 с.

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