DELICATESSEN MEAT PRODUCT PREPARATION METHOD Russian patent published in 2015 - IPC A23L1/31 A23L1/318 A23B4/03 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in manufacture of a delicatessen meat product at restaurants, cafes and canteens. One uses Category 1, 2, 3 beef flesh and undercut that, after salt-rubbing, is maintained under a weight at 3-5°C during 24 h; then washed, dried in a ventilated room for drying during 2 h. Beef is richly smeared over with a marinade mixture, compactly placed into 5-060 l food stainless steel cans/tanks, thoroughly punched for removal of hollows; the top meat layer is coated all over with marinade mixture for no air to penetrate into the meat product being manufactured; one proceeds with marinating during 24 h at t - 4°C. Then each individual lump of meat is richly smeared over with the mixture it was marinated in and dried in a dryer/climatic chamber during 5-7 days at t - 11-15°C with relative humidity equal to 75-80% and air flow rate not in excess of 0.1 m/sec.

EFFECT: ensuring production of a product with a clearly distinct taste and flavour, soft and juicy, that can be stored for 180 days.

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