PORK CHIPS PREPARATION METHOD Russian patent published in 2024 - IPC A23B4/03 

FIELD: food industry.

SUBSTANCE: invention can be used for production of meat chips. Pork chips preparation method envisages preparation of boneless low-fat pork meat raw material, the cut meat salting in brine and subsequent drying. One uses low-fat pork, lifetime enriched with selenium and iodine, which is cut into pieces in the form of plates sized from 30 mm to 70 mm with thickness from 0.8 mm to 1.5 mm. Then one performs salting in a brine consisting of meat salt, table salt, paprika and water taken in a certain ratio. Said meat salt contains in equal parts nitrite salt, sugar, sodium nitrate, fat antioxidant, and extracts of black pepper, nutmeg, juniper and cubeb pepper. Meat pieces in the form of plates are kept in said brine for 2 hours at temperature of 0–4 °C, then pieces of meat in the form of plates are laid out on a baking sheet with a distance between them of at least 1 cm, dried at 50 °C for 6 hours until moisture content is no 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 properties.

1 cl, 1 tbl, 2 ex