PROCEDE DE PREPARATION DE PRODUITS DE VIANDE SECHEE OU SEMI-SECHEE FERMENTEE AVEC SUBSTITUTION PARTIELLE DE LA GRAISSE ANIMALE ET INCORPORATION DIRECTE D'HUILE D'OLIVE
Method for the preparation of fermented dry or semi-dried meat products, withpartial substitution of the animal fatana direct incorporation of olive oil Method for the preparation fermented dryor semi-dried meat products, with direct incorporationof olive oil. The said method includes the following phases: (a) mixing of themeat with cultures, sugars, preservatives and auxiliarysalts, (b) admixture of olive oil and fat, (c) mixing until the desirable meat- fat grain is achieved, (d) stuffing of the meat paste incasings, (e) fermenting of the product in a chamber with relative humidity 95-80 % and temperature of 25-20 °C, (f) dehydrationin a chamber 10 with relative humidity 80-75 % and temperature 12-17°C. For the partial fermenting process products, the stages(e) and (f) are modified as follows: (e) fermenting of the product in achamber with relative humidity 75-60 % and temperature of25-30°C for 24-30 hours, (f') heating of the product up to coretemperature of 55°C and dehydration with relative humidity 75-80% and temperature of 12-17°C. The fermented dry and semi-dried meatproducts with direct incorporation of olive oil, which areproduced according to this method, have excellent stability from a structurepoint of view (consistency) and keep the physical andchemical characteristics of the olive oil.
