SZKOŁA GŁÓWNA GOSPODARSTWA WIEJSKIEGO;SZKOŁA GŁÓWNA GOSPODARSTWA WIEJSKIEGO;POLSKIE ZRZESZENIE PRODUCENTÓW BYDŁA MIĘSNEGO;POLSKIE ZRZESZENIE PRODUCENTÓW BYDŁA MIĘSNEGO
the object of the application is a process for the production of dried beef, which uses beef derived from elements of the muscle tissue of not less than 97 wt%.with a protein content of 22 to 24 g / 100 g of meat connective tissue content of 1 - 1,4 g / 100 g of meat water content, 74 - 76.5 g / 100 g of meat, fat 0.4 - 0.8 g / 100 g of meat ph in the 5,55 - 5,65, component colors measured in the l * a * b * of for the sake of clarity (l *) 34 - 38, for colour intensity of red (a *) 14 - 17, for the intensity of yellow 2.5 - 35 and the level of hardness of 28 - 35n, measured according to the modified method of warner - bratzlera. the meat in brine solution composition: 1 - 3% by weight. nacl, 0.1 - 0.8% wag.nano2, 0.5 - 1.5% by weight. extract of basil, 94.7 - 98.4% by weight. water and saline is used in quantities of up to 100% in relation to the weight of the meat.exposes the meat in brine by 45 - 50 hours at a temperature of 2 - 4 u00b0c, under atmospheric pressure, and then they are relaxation during the 10 - 40 minutes, at a temperature of 2 - 4 u00b0c.dried meat cut in slices and dried by 16 - 18 hours to achieve the humidity inside the product 28 - 30%, in the temperature of drying air 48 - 120 degrees, in conditions of forced air traffic, with an average speed of air flow 2,5m / s u00b10,5m / s, while ensuring at least 10 air changes per hourafter that the dried product shall be dried apples and dried cranberries in volume 9 - 12% by weight of the dried product and cooling during the 1.5 - 2.5 hours to 18 - 22 u00b0c temperature in dry air. the object of the application is also a beef jerky obtained this way.
