| 摘要 |
FIELD: meat industry, in particular, production of natural meat foods. ^ SUBSTANCE: method involves grinding raw meat material; salting; marinating using flavor additive and smoke flavoring preparation "Liquid smoke"; mixing; placing resultant farce onto parchment within pans in layer no more than 3 cm thick; pressing and holding during 24 hours; slightly freezing at temperature of from -8 C to -10 C during 2-3 hours; releasing slightly frozen raw meat from pans; cutting into strips; drying during 4-6 hours at temperature of 65-70 C; cooling resultant product and canning using 10%-solution of potassium sorbate. Raw meat material is beef, horseflesh, and poultry meat. Flavor additive is mixture of coriander, crushed red pepper, caraway, dill, dried onion, adzhika. ^ EFFECT: high organoleptical properties and prolonged shelf life of natural meat product. ^ 4 cl, 2 tbl, 1 ex |
