| 摘要 |
A method for making specialty meat product provides preparing raw material by means of cutting pieces and mixing with a mixture of spices, exposing and thermal treatment. The meat is cut into pieces of 3-42 cm in length and 10-15 cm in width, evenly poured with the mixture of spices in an amount of 0.5-1.5 %, a composition of food additives on the basis of carbohydrates in an amount of 1-12 % and table salt in an amount of 2.5-5 %, massaged 3-48 hours at and left for ripening at 0- in the course of 3-48 hours. After that heat treatment is carried out at a temperature of 12- in the course of 8-48 hours, then it is cut and packed using protecting barrier films while using gas medium and an oxygen absorber. |
