| 摘要 |
The present invention is for use in meat processing industry, particularly, in preparing spicy, e.g., jerked, meat products. The invention claims new process for preparing jerked meat product consisting of the steps of meat pickling, ripening thereof in special forms under the pressure, drying and heat-processing, characterised in that the meat processed is high-quality beef , the ripening occursunder the pressure of 0,06-0,08 Mpa following rubbing the mixture of food additives and spices into the meat. The mixture of food additives and spices consists of nitrite salt, spicy mixture "Ro-Pok10323" garlic (Allium sativum) essence 3060 and natural red dry wine, the components ratio being as follows, in mass ( per 100 kg meat: Nitrite salt4,27 - 4,73 Mixture of food additives and spieces "Ro-Pok 10323"0,38 - 0,42 Garlic (Allium sativum) essence 30600,04 - 0,06 Natural red dry wine1,70 - 2,30. |
