I.

ELABORATION PROCESS
The preparation of marinades consists of two stages, which are:
1. Pre-marinated
2. Marinated

PRE - MARINATED
It consists of subjecting the previously washed fillets to a treatment of 15
to 20 days at refrigeration temperature (2o C-6°C), in a 10% salt and
vinegar solution (4% acetic acid).
The ratio of steak to vinegar is 1:2. In this stage, the basic characteristics
of the product are developed in terms of texture and flavor due to the
action of acetic acid and salt that favor lactic fermentation. This results in
the muscle tissue of the fillet becoming firmer and more textured and the
remaining bones softening.

MARINATED
The fillets from the pre-marinated are cut and placed in glass containers
rolled on themselves or on vegetables, covered with flavored vinegar, the
jar is sealed well and stored at refrigeration temperature (2°C - 6°C ) until
consumption, and can last up to 6 months in sealed containers.

PREPARATION OF FLAVORED VINEGAR

The governing liquid (flavored vinegar) consists of a solution of acetic
acid or vinegar with a concentration between 0.5% to 5% where salt and
spices are added, which are added to the boiling solution for
approximately 15 minutes (extraction) to obtain a concentrate of the main
aromatic components of said inputs.

Description of the Semi-Industrial process

Reception of raw materials: Fresh slaughtered meat is received
refrigerated at 4o C. The seasoning, binder and crumb are received in 1
kg plastic bags and the oil in plastic drums and the packaging in
cardboard boxes.
Storage: Once the meat is received and the quality controls have been
carried out, it will be stored in a refrigeration chamber at 4ºC until the
moment of processing, and it can be stored at this temperature for a
maximum of two days so that deterioration does not begin according to
the recommendation of the FAO. The other raw materials are stored at
room temperature in places free of humidity and complying with what the
GMP establishes.
Filleting Filleting is done manually on a board; fillets are cut, ensuring
that they have the correct measurements.
Washing and Draining The fillets are washed with chlorinated water
with 3PPM of chlorine and a water-meat ratio of approximately 3:1.
Preparation Brine Weigh the seasoning and cold water, mix them in a
container with vigorous stirring until the seasoning is completely
dissolved.
Marinating : Place the fillets in an elongated flat glass container and
pour the brine, making sure that all the meat is submerged. Place it in the
refrigeration chamber at 4º C for 4 hours.
 PROCEDURE

MEAT PREPARATION Elimination of fat,

bones, thorns and others

MARINADE PREPARATION CUT INTO CUBES

1x1x1cm

MARINATED

MEAT MIX
MARINADE

DRAINED

VACUUM PACKAGING High polyethylene bags

density

STORAGE
4ºC x 15 days
Elaboration

 To make the marinade, you first need a container made of unalterable

material. Inside, the mixture is made, taking into account the quantity or size
of the gender that you want to marinate.
 Subsequently, the piece is introduced into the preparation, ensuring that it is
covered (a good marinade always covers the entire surface of the meat.
 Everything is then placed in the cold room , where the marinade itself will be
produced, since this is where the meat will be infused with flavor.
 For a maximum of eight hours, the preparation will be stirred, always
depending on the type: if it is game or red meat, it requires more time than if
it is white meat or fish, since the former are thicker pieces than They need
more time to infuse the flavor.

Bibliography

Lawrie, R.A. 1977. Meat science. Second edition. Ed Acribia. Saragossa. Spain.