METHOD OF PRODUCTION OF SNACKS CONTAINING RAW CURED MEAT FOR FUNCTIONAL ALIMENTATION AND SNACKS PRODUCED BY THIS METHOD Russian patent published in 2016 - IPC A23L13/00 A23B4/03 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely to production of raw cured meat-containing snacks with addition of vegetable ingredients, and it is intended for functional alimentation. Method envisages preparation of beef or meat of poultry, or horse beef, or lamb meat, salting syringing, tumbling, particle size reduction, preparation of phytocomponents - sunflower seeds, or flax seeds, or cereal brans, or laminaria, and spices, preparing minced meat using a bacterial preparation, moulding, drying, cooling, packing. Particle size reduction is performed at frozen meat cutter with dimensions of pieces from 3 mm to 4 mm. Minced meat is prepared by mixing meat and vegetable components in a mixer for 5-6 minutes. Bakto Flavor® BEL-F02 for halal meat is used as a bacterial preparation. Moulding of snacks is carried out in the form of bars of different shapes and sizes. Drying of snacks is performed by heating by intensive evaporation at a temperature of 30-80 °C and air circulation speed of 0-6 m/min until the mass fraction of moisture in the product is from 65-70 % to 22-41 %. Cooling of snacks is carried out in uniform air flow by intensive method at the air rate of 0.05-0.1 m/s and relative air humidity of 70-80 % and up to the snacks temperature of 10-12 °C. Components quantity ratios are selected.

EFFECT: high product output with high quality structure and functional properties, reduction of drying process is provided.

9 cl, 5 tbl, 4 ex