| 摘要 |
The invention can be used for producing piquant dried meat product. This invention relates to a method for processing piquant non-smoked meat product, having good organoleptical characteristics and suitable for longtime storage, which have equal characteristics of view on their transverse section and have good taste, produced from various types of raw meat. Said method includes cutting raw meat into quadragle meat slices having 6-12 mm side size, mixing cutted meat slices with flavour additivesand drying in continuous hot air circulation at temperature of 30-50 C until dried product condition. The meat slices are mixed with flavor additives no less than 20 minutes at temperature of 10-20 C and are dried for 20-30 hours in hot air circulation. The flavour additives include edible salt, grated garlic, ground black pepper, chopped onion and other ingredients. |
