BEEF CHIPS PRODUCTION METHOD Russian patent published in 2024 - IPC A23B4/03 

FIELD: food industry.

SUBSTANCE: invention can be used for production of meat chips. Beef chips production method envisages meat preparation, dry salting of the cut meat with a salting mixture and its subsequent drying in 2 stages. Meat used is prime grade beef enriched with selenium and iodine. Said beef is first cut into 5 cm thick pieces, then salted with a salting mixture for 3 days at temperature of 2–4 °C. Then these pieces of meat 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. Thereafter, the meat is cut to a piece size of 30 to 70 mm with thickness of 0.8 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 weight ratio.

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

1 cl, 1 tbl, 2 ex