METHOD FOR PRODUCTION OF MEAT CHIPS AND COMPOSITION FOR PREPARATION THEREOF Russian patent published in 2020 - IPC A23L13/00 A23B4/03 A23B4/06 A23L3/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of meat chips. Method provides for sausage moulding with a crosswise diameter of 35 to 65 mm, then semi-finished product freezing to -8 °C, after which at temperature not higher than -6 °C is cut, after cutting, the semi-finished product is fed into a drying chamber divided into two drying zones with different temperature conditions, where in first drying zone with temperature of +30 °C performs drying of semi-finished product for 2 hours, in second drying zone with temperature of +60 °C is dried for 1 hour. Dried product is transferred from drying chamber to packing machine for packaging in package with gas atmosphere, finished packages with chips are laid in corrugated container, labelled and sent to storage. Composition for production of mince for production of meat chips contains turkey or chicken meat, or beef, or pork, starch, protein components, culinary food salt, spices, kitchen herbs, starter cultures. Quantitative ratio of initial components of mince is selected.

EFFECT: providing consistence, convenient for production of chips of required size and thickness, as well as reduction of time for production of product with acceptable organoleptic properties.

2 cl, 8 ex, 1 tbl