| 摘要 |
FIELD: meat processing industry, in particular, preparing of high-caloric ready-to-eat meat foods. ^ SUBSTANCE: meat product contains 3-20 wt% of fatty tissue, 5-30 wt% of protein and 1.0-7.0 wt% of salt. Meat lumps are cut at an angle of at least 45° to direction of arrangement of muscular tissues to form pieces shaped as plates, chips or straws with visually perceptible shape deviations, and having thickness of 1.5-4.5 mm and moisture content of 10-35%. Meat pieces are placed as weigh portion into package. Method involves providing meat lumps having weight of 0.3-2.0 kg; preparing brine at water to dry substance weight ratio of 100:(1.0-7.5); holding raw meat in brine for two days or injecting with brine with following holding for two days or massaging for 0.5-3.0 hours with following holding in brine chamber for 12-24 hours; cutting held lumps into pieces having cross thickness of 50-80 mm; providing slight drying at temperature of 35-65°C for 1.5-2.5 hours, said pieces having thickness of 1.5-5.0 mm at an angle of at least 45° to direction of arrangement of muscular tissues; drying product to moisture content of 10-35% and thickness of pieces of 1.5-4.5 mm, with following cooling and holding for 12-36 hours at temperature of 0-8°C. Meat product may be prepared from any ready-to-eat crude-cured or crude-smoked delicacy meat, such as pork, beef, horse, deer or bird meat. ^ EFFECT: provision for obtaining of novel ready-to-eat high-caloric product with improved digestibility, and reduced expenses and power consumption for obtaining of said product. ^ 17 cl, 4 ex |
