METHOD FOR PRODUCTION OF DRY-CURED PORK MEAT PRODUCT Russian patent published in 2025 - IPC A23L13/70 A23L13/74 A23B4/23 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for production of delicatessen dry-cured products with vegetal ingredients addition and is intended for functional alimentation. Disclosed is a method for production of a dry-cured pork meat product, which comprises salting meat raw materials in the form of meat pieces from the spinal and/or psoas muscle by syringing with brine in amount of 10% of the weight of the meat piece, including nitrite-salting mixture, edible salt, white sugar and 40% water-alcohol extract of pomegranate refuses, which is added to brine in amount of 0.5% to weight of meat raw material, followed by tumbling in vacuum tumbler with addition of starter culture MITFER PZ in amount of 0.025% of meat raw material weight, maturation in chamber at temperature 0-4 °C and drying. Pomegranate refuse extract is prepared according to the following scheme: inspecting pomegranate refuse; preparation of weighed portions; pouring pomegranate pomace with water-alcohol mixture (40 vol.%) at ratio of 1:5; extraction in a microwave field (duration 1 min 30 s, 750-850 W); filtration.

EFFECT: invention ensures reduction of the production cycle duration, improvement of organoleptic quality indices of the dry-cured pork product and imparting functional properties to it due to antioxidants content increase.

1 cl, 4 dwg, 3 tbl, 2 ex