METHOD FOR PRODUCING MEAT PRODUCT AND A PRODUCT OBTAINED BY THIS METHOD

摘要

The invention can be used for producing piquant dried meat products. Task of the invention is to extend the assortment of piquant non-smoked meat products produced from various types of raw meat having good organoleptical characteristics and suitable for longtime storage, which would have equable characteristics of view and taste on their transverse section and would have attractive shape for the user. Method for producing meat product includes cutting raw meat into quadrangle meat slices having 6-12 mm side sizes, mixing cut meat slices with flavor additives and drying them 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 continuous hot air circulation at speed of 0.04-5.0 m/s. The flavors additives include edible salt, grated garlic, ground black pepper, chopped onions and other ingredients.