METHOD OF MAKING POULTRY MEAT CHIPS Russian patent published in 2024 - IPC A23B4/03 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for production of meat chips. Poultry meat chips production method envisages poultry meat preparation, dry salting of the cut poultry meat with a salting mixture and its subsequent drying in 2 stages. Chicken fillet is used as poultry meat, which is cut into pieces with thickness of 5 cm. Then it is subjected to salting with salting mixture during 3 days at temperature of 2–4 °C. Then poultry meat pieces are dried at 50 °C for 4 hours. 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 that, the pieces are cut with size of 30 mm to 70 mm with thickness of 0.8 mm to 1.5 mm and sent for additional drying at 50 °C for 5 hours until mass fraction of moisture content is not more than 18%. Then the finished product is sent for packing under vacuum. Salting mixture contains sodium nitrite, table salt, soya sauce, ground nutmeg, ground black pepper and an antioxidant of fat in a certain ratio.

EFFECT: invention is aimed at increasing the shelf life of poultry meat chips and improving their organoleptic properties.

1 cl, 1 tbl, 2 ex