Small meat products comprises raw sausage- and unsmoked dried sausage mixture, and is produced by e.g. meat material preparation, salting of meat pieces, crushing, minced maturation, molding, suspending, drying and packaging

摘要

Small meat products comprises raw sausage- and unsmoked dried sausage mixture, and is produced by meat material preparation, salting of meat pieces, crushing and making meat mixture, minced maturation in containers, molding, suspending, drying and packaging. The meat mass composition is supplemented by the ingredients comprising low molecular weight carbohydrates which comprises white granulated sugar in an increasing amount and natural food ingredients with a germicidal effect, comprising e.g. fresh garlic, carbon dioxide spice extracts, brandy and Madeira wine. Small meat products comprises raw sausage- and unsmoked dried sausage mixture, and is produced by meat material preparation, salting of meat pieces, crushing and making meat mixture, minced maturation in containers, molding, suspending, drying and packaging. The meat mass composition is supplemented by the ingredients comprising low molecular weight carbohydrates which comprises white granulated sugar in an increasing amount and natural food ingredients with a germicidal effect, comprising fresh garlic, carbon dioxide spice extracts and brandy, Madeira wine, alcohol-water infusions or herbal liqueurs of essential oils and other plant materials. The molding is carried out using a machine, in which pieces are molded in the form of fine-layer plates. The surface of the individual products is machined with a mixture of dry coarse crushed decorative condiments, which completely covers every piece with a thick layer. The meat pieces are placed on the machine to produce perforated bottom layer and the layers are placed with piece of articles on a grid. The step of suspending is carried out at moderate temperature or cold slopes, and an intense convection at fixed process operating conditions depending on the relative humidity of 74-78% and air velocity of 0.1-0.2 m/second or 0.5-1 m/second and air temperature of 10-15[deg] C until a standard yield and a required wetland fraction in the product, or a water activity value is reached at the center of the product of 0.82-0.880 units. The products are packaged in individual or collective packages with barrier properties, under vacuum or in a modified gas atmosphere.