METHOD OF MAKING PORK CHIPS Russian patent published in 2024 - IPC A23L13/40 A23B4/03 

FIELD: food industry.

SUBSTANCE: invention can be used for the production of meat chips. A method of producing pork chips is proposed, the said method involves preparing boneless raw materials from lean pork meat, salting the sliced meat in brine and subsequent drying, using lean pork, enriched with selenium and iodine during life, which is cut into pieces in the form of plates ranging in size from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm, and then the meat is salted in a brine consisting of water, table salt, soy sauce, ground nutmeg, ground black pepper, fat antioxidant and sodium nitrite, in the following ratio initial brine components, wt.%: 1.12 of sodium nitrite; 0.94 of table salt; 0.94 of soy sauce; 0.10 of nutmeg; 0.10 of ground black pepper; 0.39 of fat antioxidant; the rest is water, and the pieces of meat are kept in this brine for 2 hours at a temperature from 0 to 4°C, then the pieces of meat are placed on a baking sheet maintaining a distance of at least 1 cm between them and dried at 50°C for 6 hours until the humidity reaches not more than 18%, then the finished product is sent for packaging under vacuum.

EFFECT: invention is aimed at increasing the shelf life of pork chips and improving their organoleptic and chemical characteristics.

1 cl, 1 tbl, 2 ex