The effect of brine components on the quality and yield of smoked-boiled delicatessen products

Abstract

Domestic producers use multicomponent brines for the production of delicatessen products. The composition of which includes a wide range of ingredients and food additives. The use of multicomponent brines is associated with the need to regulate biochemical processes in raw materials to improve marketability of finished products. The purpose of our research was to select the optimal percentage of brine introduction, to identify the effect of brine components on the quality of manufactured products and on the shelf life of finished products in vacuum packaging. The injection parameters, pressure, speed are set, optimal massage modes and the total operating time of the meat massager for the production of smoked-boiled products: carbonade and “meat nut” are selected. The output of finished products and the shelf life of smoked and boiled products in vacuum packaging in the refrigerator are also determined.