SK6896Y1 - Heat treated dried meat product - Google Patents

Abstract

Problem to be solved: Existing products from dried meat contain connective tissue that can not be chewed up when eating said product, their seasoning is insufficient since the seasoning agents are not able to get between the fibres, and the products curl and bend, so they are hard to be packed and stored. Also, these products do not meet hygienic requirements of heat treatment. Solution of the problem: Provision of a dried meat product that comprises grated meat free of parts that can not be chewed up, the grated meat being blended with seasoning agents and subsequently formed into an article of a regular shape, which is, in accordance with hygienic norms, heat treated and subsequently dried. The product does not deform and due to the regular shape is easy to be packed and stored.

Description

Technical field

The technical solution relates to the field of food production, namely dried heat-treated product made from meat.

BACKGROUND OF THE INVENTION

It is known to process meat by drying. Traditionally, dried meat is perishable more slowly and maintains its nutritional value. Before drying, the meat is cut into thin slices and spread in the space so that the individual slices of meat do not overlap. The meat may be flavored prior to drying by sprinkling with spices or in a spice pickle.

The disadvantages of the traditional meat drying process are that the meat must be cut well to dry evenly, the meat is flavored only on the surface, the ligaments and tendons remain in the meat, and therefore good chewing of the dried meat is problematic, further the meat is curled during drying, and the worse they pack and store.

The object of the invention is to provide a dried, heat-treated meat product which is durable, tasteful, easy to consume, and has a regular shape for easy packaging and storage.

The essence of the technical solution

The object is solved by providing a dried heat-treated meat product according to the present invention.

The essence of the invention is that the product comprises at least one type of grated meat from the group of fish meat, wild animal meat, venison meat ostrich meat, in an amount of from 80.60% to 93.00% by weight, water in an amount of 5, 50% to 11.68% by weight, nitrite salt mixture in an amount of 0.77% to 2.97% by weight; and at least one flavoring agent from the group of sugar, soy sauce, spices in an amount of from 0.12% to 4.96%. Adherence to the correct proportions of the individual components of the products leads to its consistent shape, balanced taste and easy chewing.

Preferably, the meat is fish meat and the proportion of fat in the fish meat is up to 9% by weight. Fish meat contains unsaturated omega 3 fatty acids and is therefore suitable for people with high blood cholesterol levels.

It is also preferred that the fish meat is carp meat obtained from the Trebon carp. Carp meat is not so dry compared to other types of meat, therefore the product has an excellent taste and it is the Třeboň carp that is the most popular source of carp meat among people.

In another preferred embodiment, the meat is wild animal meat and the fat content in the wild animal meat is up to 7% by weight. The meat of artificially bred wild animals is healthier compared to pork but at the same time the meat of the wild animals has a higher fat content than the game meat.

It is further preferred that the meat is venison meat and the proportion of fat in the venison meat is up to 4% by weight. The meat of wild game caught in the wild has a very small proportion of the fat contained in the meat, as wild game has different eating habits and more movement than wild animals. Venison meat is dark and very consistent.

Preferably, the meat is ostrich meat and the fat content in the ostrich meat is up to 4%. Thanks to its low fat content, ostrich meat is as healthy as venison meat, while ostrich meat is easier to obtain from artificial ostrich farms.

It is also preferred that the flavoring is crystal sugar in an amount ranging from 0.37% to 3.82% by weight. and organic soy sauce in an amount ranging from 0.186% to 2.12% by weight. Soy sauce underlines the color of the product and the sugar enhances the flavor of the grated meat contained in the product.

In another preferred embodiment, the seasoning is also a spice from the group of black pepper, green pepper, in an amount ranging from 0.037% to 0.849% by weight. The spicy flavor of pepper, its unmistakable aroma and color give the product a spicy taste, attractive aroma and appearance.

Preferably, the article is formed as a strip having a height in the range of 2 mm to 5 mm, a length in the range of 70 mm to 150 mm and a width in the range of 10 mm to 25 mm. The tape-shaped product is easy to pack, store and last but not least, it is easier for consumers to chew away.

It is further preferred that the article is formed as a strip having a height in the range of 2 mm to 5 mm, a length in the range of 20 mm to 40 mm and a width in the range of 10 mm to 25 mm. The short strip product is suitable for party tables, e.g. like a canapes.

Finally, it is advantageous if the article is designed as a rod with a circular profile with a length in the range of

SK 6896 Υ1 from 70 mm to 150 mm and with a diameter ranging from 5 mm to 10 mm. The cylindrical shape of the stick resembles sausages, sausage, sausage, and therefore consumers consume the dried meat product with other types of meat products when shopping.

The advantage of the technical solution is that the product does not contain tendons and ligaments, it is used for the production of selected meat, the product retains the natural taste of dried meat, the shape of the product allows easy packaging, storage and last but not least easy consumption.

EXAMPLES

It is to be understood that the specific embodiments of the invention described and illustrated below are presented by way of illustration, not as a limitation of the embodiments of the invention to the above cases. Those skilled in the art will find, or will be able to detect, using routine experimentation, more or less equivalents to specific embodiments of the invention specifically described herein. These equivalents will also be included within the scope of the following protection claims.

The meat from the slaughtered animal is thoroughly selected and subsequently free of tendons and ligaments. The meat is then grated and water, a nitrite salt mixture and at least one soy sauce, sugar and pepper seasoning are added. The resulting mixture was stirred until it turned into a homogeneous slurry. Subsequently, the product blank is formed from the mixture in the form of strips having a height of 2.5 mm, a length of 130 mm and a width of 15 mm. The strips are placed in an oven where they are dried to the desired water content and heat treated.

In another embodiment of the invention, the product strips are cut into very short pieces that form meat chips.

For the production of 12.86 kg of dried heat-treated meat product, 29 kg of Trebon carp are mixed with 3.15 kg of water, 0.68 kg of nitrite salt mixture, 0.33 kg of crystal sugar, 0.08 kg of crushed black and 0.27 kg of organic soy sauce.

Industrial usability

The dried heat-treated meat product according to the present invention is suitable as an energy source in difficult situations, especially when traveling, as an athlete's dietary supplement or as a delicacy for occasional consumption.

Claims (14)

PROTECTION REQUIREMENTS Dried heat-treated meat product, characterized in that it comprises at least one type of grated meat from the group of fish meat, wild animal meat, venison meat, ostrich meat, in an amount of from 80.60% to 93.00% by weight, water in an amount of from 5.50% to 11.68% by weight, a nitrite salt mixture in an amount of from 0.77% to 2.97% by weight; and at least one flavoring agent from the group of sugar, soy sauce, pepper, in an amount of from 0.12% to 4.96%. The dried heat-treated meat product according to claim 1, wherein the meat is fish meat and that the proportion of fat in the fish meat is up to 9% by weight. The dried heat-treated meat product of claim 2, the fish meat being carp meat. The dried heat-treated meat product according to claim 3, the carp meat being the meat of the Trebon carp. 5. The dried heat-treated meat product of claim 1, wherein the dried meat product is c the meat is wild animal meat and that the fat content in the wild animal meat is up to 7 wt. C The dried heat-treated meat product according to claim 5, characterized in that the meat of the wild animals is the meat of artificially bred wild animals. The dried heat-treated meat product according to claim 1, characterized by the meat being venison meat and that the proportion of fat in the venison meat is up to 4% by weight. The dried heat-treated meat product according to claim 7, characterized in that the venison meat is the meat of wild wild animals. The dried heat-treated meat product according to claim 1, characterized by the meat being ostrich meat and that the fat content in the ostrich meat is up to 4% by weight. The dried heat-treated meat product according to at least one of claims 1, characterized in that the flavoring agent is crystal sugar in an amount ranging from 0.37% to 3.82% by weight. and soy sauce in an amount ranging from 0.186% to 2.12% by weight of the product up to 9%, and p and p and s and a s s s a with th m, that th m, that th m, that th m, that th m, that th m, that th m, that th m, that z n and no u - EN 6896 Υ1 organic farming. Dried heat-treated meat product according to claims 1 to 9, characterized in that the flavoring agent is a spice from the group of black pepper, green pepper in an amount ranging from 0.037% to 0.849% by weight. 5 The dried heat-treated meat product according to at least one of claims 1 to 11, characterized in that it is manufactured as a strip having a height in the range of 2 mm to 5 mm, a length in the range of 70 mm to 150 mm and a width in ranging from 10 mm to 25 mm. Dried heat-treated meat product according to at least one of claims 1 to 11, characterized in that it is produced as a strip with a height in the range of 2 mm to 5 mm, a length in the range of 10 from 20 mm to 40 mm and a width ranging from 10 mm to 25 mm. Dried heat-treated meat product according to at least one of claims 1 to 11, characterized in that it is designed as a rod with a circular profile with a length in the range of 70 mm to 150 mm and a diameter in the range of 5 mm to 10 mm.