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

FIELD: food industry.

SUBSTANCE: invention can be used for production of meat chips. A method of producing chips from pork has been proposed, the said method involves preparing meat, dry salting the sliced meat with a curing mixture and then drying it in 2 stages, while lean pork, enriched with selenium and iodine during life, is used as a meat raw material, which is first cut into pieces 5 cm thick, then dry salting with a curing mixture is carried out with them for 3 days at a temperature of 2–4°C, which contains table salt, sodium nitrite, fat antioxidant, ground black pepper, soy sauce, ground nutmeg, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat: 32.5 of sodium nitrite; 27.0 of table salt; 27.0 of soy sauce; 2.7 of ground nutmeg; 2.7 of ground black pepper; 8.1 of fat antioxidant, then the pieces of meat are dried at 50°C for 4 hours, and for uniform circulation of hot air on all sides of the piece, they are laid out on a baking sheet with a distance between them of at least 1 cm, after which the meat is cut into piece sizes from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm and sent for drying at 50°C for 5 hours until the mass fraction of humidity reaches not more than 18%, 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