| 摘要 |
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powdered cereals/flour or mashed vegetables in different combinations along with masalas are formed into dough; c) In drier's trays, this semi-solid dough is poured and spread as small, thin, flat round shapes. The dry meat piece is placed deep in the centre of round shaped dough pieces - so deep to be, 'seen on both sides. The trays kept inside the drier get the heat treatment at the temperature of 100° C and the products get fully and completely dried and again sun dried for 6 hours. Thus, prepared Dry Meat Savouries can be fried in oil and served for eating. The products prepared according to this method have shelf life of 4 months. Alternatively the whole process can be done under direct sun. |
