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 the production of pork chips 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 meat, which is first cut into pieces 5 cm thick, then they are subjected to dry salting with a curing mixture for 3 days at a temperature of 2–4°C, then these 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 to 70 mm with a thickness of 0.8 to 1.5 mm and sent for drying at 50°C for 5 hours until the mass fraction of humidity reaches no more than 18%, then the finished product is sent for packaging under vacuum, while the curing mixture contains table salt, paprika and butcher's salt, containing nitrite salt, sugar, sodium nitrate, antioxidant in equal parts fat and extracts of black pepper, nutmeg, juniper, cubeb pepper, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat: 29.8 of butcher's salt; 29.8 of table salt; 40.4 of paprika.

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