METHOD FOR OBTAINING OF CURED MEAT PRODUCT AND PRODUCT OBTAINED BY METHOD Russian patent published in 2004 - IPC

FIELD: meat industry, in particular, preparing of dried-cured meat product.

SUBSTANCE: method involves cutting boneless raw meat into pieces of 25-75 mm length and mixing with edible salt; holding at temperature of 2-4⁰C for 12-24 hours; dipping into apple vinegar solution for 5 min; allowing liquid to drip and applying spices onto meat surface; laying meat pieces onto grid and drying for 36-72 hours at temperature of 13±2⁰C, air relative humidity of 75-80% and speed of 0.2-0.5 m/s; packing ready product in polymeric bags.

EFFECT: wider range of dried-cured meat products with improved organoleptical properties and increased shelf life.

8 cl, 4 tbl, 1 ex