| 摘要 |
meat industry. SUBSTANCE: method involves pickling meat pieces with flavor and aromatic additives; drying and cutting. Boneless raw meat material used contains less than 15% of fatty and coarse connective tissues, with beef and/or pork, and/or poultry, and/or horse meat, and/or moose meat, and/or venison being used as boneless raw meat material. Method further involves pickling by massaging for at least 30 min or holding at temperature of 0 - +4 C for at least one day, with meat pieces having thickness not exceeding 10 mm being used for massaging; while massaging, introducing soya protein into raw meat material in an amount of 2 wt % of raw material, with mixture containing edible salt, sodium nitrate, sand sugar, ground black pepper, powdered or fresh garlic, and sodium glutamate being used as flavor and aromatic additives; sprinkling pieces of raw meat material with dried spice and/or decorative material upon pickling; directing for drying which is performed at continuous air circulation and supplying smoke produced by burning of foliage or hard-foliage wood for time interval of from 30 min to 1 hour at temperature of 25-50 C; drying without supplying smoke at temperature of 30-35 C to complete readiness or by circulating hot air without usage of smoke for at least tree hours and gradually increasing temperature from 30 C to 75 C till complete readiness; cooling pieces of raw meat material for 6-8 hours at temperature of 4-12 C; cutting to obtain 3-25 mm size pieces. Mixture of flavor and aromatic additives may further contain ground red or ground scented pepper, cardamom, ground nutmeg, coriander. EFFECT: wider range of meat products, increased shelf life and improved organoleptical properties. 6 cl, 2 tbl |
