RU2794764C1 - Jerky - Google Patents

Abstract

FIELD: meat and fish processing industries.

SUBSTANCE: production of dried products, preparation of raw materials, cutting, immersing pieces in a mixture for fermentation. The method for manufacturing a dried product includes the preparation of raw materials: top-grade trimmed beef, and/or trimmed lean pork with a adipose tissue content of not more than 10%, and/or chicken fillet separated from the breast part of chicken carcasses and defatted, or fish cut into pieces; immerse and hold the pieces at a temperature of 20-40°C for 1-2 hours in a 3% solution of the enzyme protease bacterial alkaline Protozyme, while the enzyme solution is prepared in a 7-8% salt solution with a reduced sodium content Valetek with the addition of an activated bacterial concentrate containing lactic acid bacilli, then the liquid is allowed to drain and spices are applied to the surface of the product, meat pieces are laid out on grates and dried for 3-4 hours at a temperature of 52±2°C, then for 0.5-1.5 h at a temperature of 70±2°C, then again at 52±2°C, so that the total drying time is 7-9 hours, at a relative air humidity of 75-80% and an air speed of 0.2-0.5 m/s, then the finished product is packaged in a bag of polymer film.

EFFECT: reducing high sodium content, as well as eliminating the use of acetic acid, and increasing the functional component of the product.

1 cl, 4 tbl, 4 ex

Description

The invention relates to the meat, meat processing industry, fish processing industry, namely the production of meat products, hereinafter referred to as meat products, dried meat, products corresponding to the concept of a therapeutic and prophylactic product and a functional food product intended both for direct consumption and for later use in cooking.

The task set by the government of the Russian Federation and voiced at the recent consortium of the Russian Academy of Sciences "Health saving, demography" as an effective mechanism for the introduction of innovative products to reduce nutrient deficiencies in modern conditions and voiced by Academician of the Russian Academy of Sciences V.T. The title one is to ensure life expectancy of at least 80 years by 2030 and to maintain this position in a stable manner.

Malnutrition provokes 30-50% of all non-communicable diseases, including cardiovascular, obesity, diabetes, osteoporosis, gout, cancer.

For some leading diseases (myocardial infarctions, strokes and diabetes), a healthy diet can prevent 80% of cases. Thus, about half of all noncommunicable diseases can be prevented by the most important lever - optimal nutrition, and another third - by physical activity.

Meat and meat products occupy one of the leading positions in the diet of the protein component of the majority of Russians. At the same consortium of the Russian Academy of Sciences, the results of the nutrition structure of the population were summed up, in which it was stated that the consumption of meat and poultry meat was insufficient by 8% and fish - by 74%. At the same time, excessive consumption of sausages, total fats and salt is observed in 53% of cases, and added sugar - in 65% of cases. The most important violations of the optimal chemical composition of diets include excessive fat intake (more than 30% of calories due to saturated fatty acids), insufficient intake of calcium, iodine, selenium, zinc, vitamins gr. B, D, polyunsaturated fatty acids.

Until recently, specialized food products presented on the Russian market were represented only in 28% of cases by domestic producers. It is possible to stimulate the natural mechanisms of protection of the human body from the effects of environmental, medicinal, surgical and other stressful agents through the large-scale introduction of effective specialized and functional food products into the daily life of every Russian.

Meat products are a product of mass consumption, however, they often contain an excess of nitrates and phosphorus in the product, along with an excess content of animal fats, which leads to an increase in the number of people with various forms of obesity and overweight; Bone related problems Scientific evidence suggests a more significant role in the spread of overweight and obesity of the energy of the fat component of the diet than carbohydrates [2]. There are nutritional disorders associated with excessive consumption of saturated fats.

Already, 90% of all consumers believe that nutrition plays a key role in disease prevention, and 60% of them already eat fortified foods to maintain health [1]. It is important to improve the recipes in terms of improving the quality of food products of the functional food (FPP) and specialized health food (SPLP) classes.

FPP products are intended for practically healthy individuals and reduce the risk of developing diseases associated with nutrition, they maintain health due to the presence of physiologically functional food ingredients in the composition [3].

SPLP products are intended for individuals who have been exposed to adverse factors or are used in therapeutic practice. Therapeutic and prophylactic food products contain components that compensate for the deficiency of biologically active substances, improve mainly the functions of the affected organs and systems, neutralize harmful substances, and contribute to their rapid removal from the body. Therapeutic products can be based on well-known general purpose products with the introduction of one or more components into their formulation that give direction to the product, or with the replacement of part of the product with other components; in this case, the product produced according to the state standard is taken as a basis, then the orientation of the product and the amount of functional additives introduced are determined [1].

For the enrichment of food products for therapeutic and prophylactic purposes, first of all, those ingredients are used, the deficiency of which actually takes place, is widespread and dangerous to health. People who are overweight or obese are recommended to reduce the calorie content of the diet by limiting added sugars, fats, primarily of animal origin, and moderate consumption of foods consisting mainly of complex carbohydrates and protein. It is necessary to include in the diet foods rich in mono- and polyunsaturated fatty acids, dietary fiber, on the one hand, on the other hand, to significantly reduce the amount of nitrates and phosphates consumed, including with meat processing products [4-6].

The World Health Organization's International Agency for Research on Cancer classified processed meat as a group 1 human carcinogen in 2015 [6]. This is mainly caused by the presence of compounds: nitrites and polycyclic aromatic hydrocarbons in meat products [6]. Nitrates under the influence of the enzyme nitrate reductase are reduced to nitrites, which interact with blood hemoglobin and oxidize 2-valent iron in it into 3-valent iron. As a result, the substance methemoglobin is formed, which is not able to carry oxygen. Therefore, the normal respiration of the cells and tissues of the body (tissue hypoxia) is disturbed, as a result of which lactic acid and cholesterol accumulate. Under the action of the acidic environment in the stomach, they are converted into nitrosamines, some of which are carcinogenic and associated with bowel cancer. However, low concentrations of nitrites in food are beneficial for the cardiovascular system and other organs. The reduction of nitrates in products, including sausages, is one of the promising areas for the development of specialized health food products (SPLP).

Phosphates, widely used in sausages, have an undoubted advantage in terms of moisture-binding and emulsifying ability of meat. However, if the ratio of phosphorus to calcium in the diet exceeds two, soluble calcium salts are formed, calcium is washed out of the bone, and the bones lose strength. The presence of a significant amount of soluble phosphates in the digestive tract leads to a decrease in the absorption of di- and trivalent metals: iron, copper, zinc, cobalt and others, which leads to anemia and other nutritional diseases. At the same time, meat products are the main source of excess phosphates in the diet [4], which makes the search for alternatives to phosphates relevant.

Unlike PFF, EPMP requires clinical trials of evidence-based medicine, during the period of development, production of laboratory and pilot batches of the product, to large-scale medical studies in humans, they are considered FPP for the guaranteed content of one or more beneficial functional ingredients or the reduction of unhealthy ingredients (sugar , salt, animal fats, phosphates, preservatives, etc. or the total calorie content of the product).

Meat and meat products are one of the most difficult bases for creating fortified foods, although from a healthy nutritional point of view, meat is one of the most important foods along with vegetables, fruits, potatoes and dairy products. Essential amino acids, iron, vitamins of group B enter the human body with meat. bacteria (Lactobacterium plantarum, Lactobacterium acidophilnm) and micrococci (Micr. casceolyticus, Micr. aurantiacus, etc.). Positive results have been obtained on the use of yeast from the genus Debaryomyces to treat the surface of raw smoked and dried sausages in order to protect against mold [7]. However, dry-cured and raw-smoked sausages are produced using phosphates, nitrates and with a large amount of sodium chloride.

The objective of the present invention: the development of low-calorie functional or therapeutic meat and fish products with high organoleptic characteristics, enriched with the most important nutrients in a functionally significant dose, without the use of phosphates, nitrates, nitrites and with a reduced sodium content.

Dried meat products are known: basturma, sujuk, stroganina, meat snacks, etc. [8]

There is a known method of drying food products, such as fish and meat, in which the product is subjected to infrared irradiation with forced air circulation [9]. The method is characterized by high energy consumption, moreover, with infrared irradiation, uneven (surface) heating takes place, which is often undesirable and unacceptable for obtaining a quality product.

The closest in technical essence to the invention is a method for manufacturing dried meat products, selected as a prototype [10], including the preparation of raw materials, salting, drying and packaging, boneless meat raw materials are cut into pieces from 25 to 75 mm long, salting is produced by mixing with cooking salt, keeping at a temperature of 2-4 ° C for 12-24 hours, the raw meat is additionally kept for 5 minutes in a solution of apple cider vinegar, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat is laid out on special grids and dried for 36-72 hours at a temperature of (13±2)°C, relative air humidity of 75-80% and air speed of 0.2-0.5 m/s, then the finished products are packed in plastic film bags.

As a boneless raw material, top-grade trimmed beef and/or trimmed lean pork with a adipose tissue content of not more than 10%, and/or chicken fillet separated from the breast part of chicken carcasses and defatted are used.

The disadvantages of the prototype are the high content of sodium salt in the finished product (up to 14%), the use of vinegar as a preservative, as well as the production of products that do not correspond to the concept of a therapeutic and prophylactic product and a functional food product [11], intended both for direct consumption, so for later use in cooking.

It is known that the consumption of sodium salt in the form of salt and foodstuffs in Russia exceeds the recommended by 2-10 times. Excess sodium, retaining water in the body, increases the load on the heart and kidneys, and can cause swelling. The World Health Organization WHO announced that iodine deficiency diseases (IDD) are the most common non-communicable pathology in the world, about 60% of humanity suffers from iodine deficiency. Goiter is diagnosed in Russia in 20–30% of children aged 7–10 years, in 30–50% of adolescents, and in 30–50% of pregnant women [12].

With an increased content of table salt in food, the potassium-sodium pump works with overload and does not fully cope with restoring the necessary balance of electrolytes inside the cells.

First of all, potassium deficiency increases the risk of metabolic disorders occurring in myocardial cells. A constant lack of potassium in the body leads to disruptions in the rhythm of contractions of the heart muscle, often provoking a heart attack. Under conditions of low content, the regulation of blood pressure is disturbed, erosion of the mucous membranes develops. Vivid examples are gastric and duodenal ulcers, erosion of the cervix. Usually, these symptoms of potassium deficiency appear due to malnutrition, when the need to limit sodium-containing foods in the diet is not taken into account [12]. On the other hand, salt in a product such as dried meat or fish is a necessary food component that takes part in the formation of taste and aroma, regulates the direction and intensity of physicochemical, biochemical and microbiological processes during production, transportation, storage. In the range of sodium chloride concentration>3.5, but ≤10.5%, the growth, reproduction and development of most saprophytic microorganisms is inhibited [15].

The growth of most cultures of lactic acid sticks stops in nutrient media with a mass fraction of NaCl = 7.2-9% [15], therefore, when using lactic acid microorganisms for fermenting meat, it is not effective in terms of the accumulation of metabolic substances, to use a concentration of sodium chloride above 8%,

Of salt compositions with a reduced sodium content used for functional salting of foods and dishes, Russian-made salt Valetek is known, for example, Palitra LLC, which is used to enrich functional foods, including meat products [13], 5 g of which provide the daily requirement of an adult in iodine and 30% of the daily requirement for potassium [14].

For uniform salting of dried meat, which is not minced meat, at a temperature of 20 ° C and below, at least 12 hours are required.

A technical solution aimed at eliminating the shortcomings of Protopop (high sodium content, the use of acetic acid preservative) and increasing the functional component of the product.

The objective of the invention: to increase the range of products corresponding to the concept of a therapeutic and prophylactic product and a functional food product.

The use of the protease enzyme during salting reduces this time to 1-2 hours, depending on the size of the cut and the type of meat, fish. At the same time, the protease partially hydrolyzes proteins, which, in accordance with scientific ideas in the field of dietary nutrition [16], makes the dried product prepared with the use of the protease more digestible dietary products, and the use of a concentrate makes it possible not to use a preservative.

Thus, the technical result of the invention is options for dried meat (or fish), which occupy an intermediate position between conventional and medical nutrition, in order to expand the range of functional food meat products, increase nutritional value, in particular in terms of potassium and protein content, which allows further testing. product in accordance with the principles of evidence as part of dietary tables for medical, preventive, dietary, baby food.

A method for the production of dried beef, including the preparation of raw materials: beef trimmed of the highest grade, or trimmed lean pork with a fat content of not more than 10%, or chicken fillet, or isolated from the breast part of chicken carcasses, or large fish are cut into pieces, immersed and kept at at a temperature of 20-40 ° C for 1-2 hours in a 3% solution of the bacterial alkaline protease enzyme, while the enzyme solution is prepared in a 7-8% salt solution with a reduced sodium content "Valetek" with the addition of an activated bacterial concentrate containing lactic acid bacilli, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat pieces are laid out on special grills and the relative humidity of the air is 75-80% and its speed is 0.2-0.5 m / s, then the finished product is packed in a bag of polymer film

Paprika and/or ground red pepper and/or a mixture of spices can be used as spices. If, after the drying process, the result of the tasting revealed an insufficient amount of salt, additional surface salting of the product with Valetek salt is possible.

In finished products, the mass fraction of salt with a reduced sodium content "Valetek" is 7-15%, and moisture is not more than 30%.

Example 1

Lean lean pork with a adipose tissue content of not more than 10% is cut into pieces weighing from 30 to 50 grams, immersed and kept at a temperature of 40 ° C for 2 hours in a 3% solution of the Protozyme enzyme (bacterial alkaline protease), while the enzyme solution prepared in an 8% salt solution with a reduced sodium content "Valetek" with the addition of 10% activated bacterial concentrate of lactic acid sticks BK-Uglich-ANV Lactobacillus acidophilus, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat pieces are laid out on special grids and dried in for 3-4 hours at a temperature of (52±2)°C, then for 1.5 hours at a temperature of (70±2)°C, then again at (52±2)°C, the total drying time was 9 hours at relative air humidity of 75-80% and its speed of 0.2-0.5 m/s, then the finished product is packed in a bag of polymer film.

For pork we used seasonings suneli hops and crushed chili pepper (composition: basil, hot red pepper, dill, coriander, marjoram, saffron, chili pepper).

The consumption of the bacterial concentrate is 1.0 EA per 50-150 liters or 0.1 EA per 5-15 liters of milk. The lyophilized bacterial concentrate was added to the corresponding amount of reconstituted 10% skimmed milk powder, pasteurized at a temperature of (95 ± 1) ° C with holding during pasteurization for 45 minutes, taking into account the addition of 10% activated bacterial concentrate to the meat fermentation mixture. The activation of the bacterial concentrate was carried out after dissolution in reconstituted dry skimmed milk cooled to 36-38°C by holding at a temperature of 36-38°C for 3 hours.

100 g obtained according to example 1 meat products from pork contains:

Nutrient Content
nutrient
in the finished product Norms [14] of physiological needs for men CFA group 3
18-29 years old Norms [14] of physiological needs for women,
3rd CFA group,
18-29 years old The percentage of providing 100 g of the product with the norm of physiological needs Animal protein, not less than 45 g 51 g 41 g 88-109% Fat 14 g 108 g 87 g 13-16% Potassium 2 g 3.5 g 3.5 g 57% calories 320 3250 2660 kcal 9-12% Percentage of providing energy value due to protein 56% - - -

Example 2

Top grade trimmed beef is cut into pieces weighing from 30 to 50 grams, immersed and kept at a temperature of 37 ° C for 1.5 hours in a 3% solution of the Protozyme enzyme (bacterial alkaline protease), while the enzyme solution is prepared in an 8% solution salts with a reduced sodium content "Valetek" with the addition of 10% activated bacterial concentrate of lactic acid sticks BK-Uglich-B Lactobacillus delbrueckii subsp. bulgaricus, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat pieces are laid out on special grids and dried for 3 h at a temperature of (52 ± 2) ° C, then for 1 hour at a temperature of (70 ± 2) ° C, then again at (52 ± 2) ° C, 8 hours at a relative humidity of 75-80% and its speed movement of 0.2-0.5 m / s, then the finished product is packed in a bag of polymer film,

For beef in the presented example, “Shawarma Seasoning” was used, its composition: hot red pepper, salt, dill seeds, paprika, marjoram, dried onion, coriander, basil. The activation of the bacterial concentrate was carried out analogously to example 1.

100 g of beef meat products obtained in example 2 contains:

Nutrient Content
nutrient
in the finished product Norms [14] of physiological needs for men CFA group 3
18-29 years old Norms [14] of physiological needs for women,
3rd CFA group,
18-29 years old The percentage of providing 100 g of the product with the norm of physiological needs Animal protein, not less than 25 g 51 g 41 g 49-61% Fat, no more 1.3 g 108 g 87 g 1-1.5% Potassium 1 g 3.5 g 3.5 g 28% calories 130 kcal 3250 2660 kcal 4-5% Percentage of providing energy value due to protein 77% - - -

Example 3

The chicken fillet, isolated from the chest part of the carcasses of chickens and defatted, is cut into pieces, cut into pieces weighing from 30 to 50 grams.

Premium trimmed beef is cut into pieces weighing from 30 to 50 grams, immersed and kept at a temperature of 20 ° C for 1 hour in a 3% solution of the Protozyme protease enzyme (bacterial alkaline protease), while the enzyme solution is prepared in a 7% salt solution with low sodium content "Valetek" with the addition of 10% activated bacterial concentrate of lactic acid sticks BK-Uglich-B Lactobacillus delbrueckii subsp. 4 hours at (52±2)°C, then for 0.5 hours at (70±2)°C, then again at (52±2)°C, total drying time was 7 hours at relative air humidity 75-80% and the speed of its movement of 0.2-0.5 m/s, then the finished product is packed in a bag of polymer film,

We used a mixture of "Seasoning for chicken" manufacturer LLC PK "Mir spices" Balashikha (composition: curry, onion, garlic, sweet paprika, chili, ground black pepper, turmeric, dill, parsley). The activation of the bacterial concentrate was carried out analogously to example 1.

100 g obtained in example 3 meat products from chicken fillet contains:

Nutrient Content
nutrient
in the finished product Norms [14] of physiological needs for men CFA group 3
18-29 years old Norms [14] of physiological needs for women,
3rd CFA group,
18-29 years old The percentage of providing 100 g of the product with the norm of physiological needs Animal protein, not less than 50 g 51 g 41 g 98-122% Fat 6 g 108 g 87 g 5-6% Potassium 1.4 g 3.5 g 3.5 g 40% calories 254 kcal 3250 2660 kcal 7-9% Percentage of providing energy value due to protein 78% - - -

Example 4

The fish is used large, before drying it must be cut into fillets on the skin. The cod fish fillet, together with the skin, is cut into pieces weighing from 30 to 50 grams, immersed and kept at a temperature of 37 ° C for 1 hour in a 3% solution of the Protozyme enzyme (bacterial alkaline protease), while the enzyme solution is prepared in 8 % salt solution with a reduced sodium content "Valetek" with the addition of 10% activated bacterial concentrate of lactic acid sticks BK-Uglich-AV Lactobacillus acidophilus, then the liquid is allowed to drain and spices are applied to the surface of the meat, the fish pieces are laid out on special grids and dried for 3 hours at a temperature of (52±2)°C, then for 0.5 hours at a temperature of (70±2)°C, then again at (52±2)°C, 7 hours at a relative humidity of 75-80% and speed its movement is 0.2-0.5 m / s, then the finished product is packed in a bag of polymer film,

For the fish, we used the “Tender Curry” seasoning (composition: turmeric, ground fenugreek seeds, coriander, cumin, mustard and chili pod). The consumption of the bacterial concentrate is 1.0 EA per 50-150 liters or 0.1 EA per 5-15 liters of milk. The lyophilized bacterial concentrate was added to the corresponding amount of reconstituted 10% skimmed milk powder, pasteurized at a temperature of (95±1)°C with holding for 45 min, taking into account the addition of the activated bacterial concentrate to the meat fermentation mixture in the amount of 10% by volume. The activation of the bacterial concentrate was carried out after dissolution in reconstituted skimmed milk powder by holding at a temperature of 36-38°C for 3 hours.

100 g obtained in example 4 fish products contains:

Nutrient Content
nutrient
in the finished product Norms [14] of physiological needs for men CFA group 3
18-29 years old Norms [14] of physiological needs for women,
3rd CFA group,
18-29 years old The percentage of providing 100 g of the product with the norm of physiological needs Animal protein, not less than 51 g 51 g 41 g 100-124% Fat 6.25 108 g 87 g 5-7% Potassium 1.4 g 3.5 g 3.5 g 29% calories 262 kcal 3250 kcal 2660 kcal 8-9% Percentage of providing energy value due to protein 77% - - -

Potassium intake less than 3500 mg (90 mmol) per day is associated with an increased risk of stroke and other cardiovascular diseases [14]. 100 g of products obtained according to examples 1-4 contain at least 28% potassium, which allows you to indicate on the package the information "Contributes to the normal functioning of the nervous and muscular system", "Contributes to the normalization of blood pressure" [11].

Products corresponding to the concept of a therapeutic and prophylactic product and a functional food product may be labeled "High Protein" if at least 20% of the energy value of the food product is provided by protein, which is provided by examples of the invention 1-4.

Information sources:

1. Tyurina, L.E. Technology for the production of functional meat products / L.E. Tyurina, N.A. Tabakov; Krasnoyar. state agrarian un-t. - Krasnoyarsk, 2011. - 102 p.

2. Martinchik A. N. Analysis of the association of the energy structure of the diet by macronutrients and the spread of overweight and obesity among the population of Russia / A.N. Martinchik, A.K. Baturin, A.O. Kambarov // Food Issues. - 2020. - T 89. - No. 3. - P.40-53.

3. Kochetkova A.S., Vorobieva I.S., Vorobyova V.M., Sharafetdinov Kh.Kh., Plotnikova O A. et al.//Problems of nutrition. - 2018. - T 87. - S.76-88.

4. Patyukov S.D. Reducing the content of phosphates in sausages / S.D. Patyukov // Odessa National Academy of Food Technologies Science Practices, Issue 40. - Volume 2. - P.226-230.

5. Vasilev D. Inulin as a prebiotic and fat substitute in meat products / D. Vasilev, D. Vesna, K. Nedzhelko et al. // Theory and practice of meat processing. - 2017. - No. 2. URL: https://cyberleninka.ru/article/n/inulin-kak-prebiotik-i-substitute-zhira-v-myasnyh-produktah

6. Shishkina D.I., Sokolov A.Yu. Analysis of foreign technologies of functional meat products / D.I. Shishkina, Sokolov A.Yu. // Bulletin of VSUIT. 2018. - No. 2 - (76). URL: https://cyberleninka.ru/article/n/analiz-zarubezhnyh-tehnologiy-myasnyh-produktov-funktsionalnogo-naznacheniya

7. Sanitary control in the food industry Access mode: http://smikro.ru/, free.

8. Patent RU 2166262С1, A23L 1/31, 05/10/2001

9. Patent DE 1099833, 02/16/1961

10. Patent RU 2238009C2, A23L 1/314 A23L 1/31 A23B 4/03, 2004

11. GOST R 55577-2013 Specialized and functional food products. Information about the distinctive features and effectiveness (with Amendment No. 1) - Codex JSC.

12. Polyanskaya I.S., Teraevich A.S. Technological nutrition of bioelements. Rusajns, 2020, 182 p.

13. Patent RU 2757684 C1, A22C 11/00 A23L 13/40 A23L 13/50, 2021

14. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation: Methodological recommendations. - M.: Federal Service for Supervision of Consumer Rights Protection and Human Welfare, 2021. - 72 p.

15. Perfiliev G.D. Microbiological state of brine / G.D. Perfiliev, L.S. Matevosyan, I.L. Ostroukhova I.L. etc.// Cheese making and butter making. - No. 1. pp. 25-28.

Claims (1)

A method for manufacturing a dried product, characterized in that it includes the preparation of raw materials: trimmed beef of the highest grade, and / or trimmed lean pork with a adipose tissue content of not more than 10%, and / or chicken fillet separated from the breast part of chicken carcasses and defatted, or fish cut into pieces, immerse and hold the pieces at a temperature of 20-40 ° C for 1-2 hours in a 3% solution of the enzyme bacterial alkaline protease Protozyme, while the enzyme solution is prepared in a 7-8% salt solution with a reduced sodium content "Valetek" with the addition of an activated bacterial concentrate containing lactic acid sticks, then the liquid is allowed to drain and spices are applied to the surface of the product, the meat pieces are laid out on grates and dried for 3-4 hours at a temperature of 52 ± 2 ° C, then for 0.5-1 .5 hours at a temperature of 70±2°C, then again at 52±2°C, so that the total drying time is 7-9 hours, with a relative humidity of 75-80% and a speed of its movement of 0.2-0, 5 m/s, then the finished product is packed in a plastic film bag.