DELICATESSEN PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/317 A23L1/318 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40°C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes.

EFFECT: invention ensures production of a product with high protein value with preset functional and technological properties, extended storage life combined with simplified technology of its production.

2 cl, 2 tbl, 8 ex