METHOD FOR PRODUCTION OF RAW CURED MEAT WHOLE-MUSCLE POULTRY MEAT PRODUCT ENRICHED WITH BEE-BREAD Russian patent published in 2019 - IPC A23L13/50 A23L13/70 A23B4/03 

FIELD: meat processing industry.

SUBSTANCE: invention relates to meat-processing industry and may be used for production of dry-jerky jerk-type product. Method for production of raw whole-muscle poultry meat product enriched with bee-hare includes marinating pieces of meat raw material with additives, drying at constant air circulation and cutting. Pre-processing of bee-bread is carried out, consisting in drying it at temperature not higher than 45 °C for 3–4 hours to achieve moisture content of 15 %, milling of bee-bread to consistence powder on a coffee-grinder. Marinage is carried out pre-cut poultry meat across the fibers to pieces in the form of straws with length of 25 to 75 mm, thickness of 5–7 mm, mixed with culinary salt, ground black pepper, ground red pepper and bee-bread powder, at temperature 6–8 °C for 10–12 hours. Laying pieces of meat on grates and drying for 12–15 hours at temperature of 40–45 °C and air masses movement speed of 0.2–0.5 m/s, then packed under vacuum. Food additive used is bee-bread – pollen collected by bees, processed with its enzymes and compacted into combs. Bee-bread contains vitamins: A, B, C, D, E, H, minerals K, Mg, Ca, P, etc.

EFFECT: production of a product with high organoleptic indices, long storage life.

1 cl, 4 tbl