The purpose of the notification is to provide for the production of dried beef in which beef from muscle tissue components no less than 97,5%,containing protein 22,5 -24,5 g/100 g of meat, total tissue content 1 -1,2 g/100 g of meat content 72,0 -74, g/100 g of meat, fat content 1,1 -1,9 g/100 g of meat, which is characterised by pH in the range 5,55 -5,65, colour composition measured in the L*a*b* system for clarity (L*) 36 -40, for the intensity of red (a*) 14 -19 for the intensity of yellow 3 -5 and the level of strength 29 -33 N, measured according to the modified Warner -Bratzler method. This meat is infused with a solution of brine of: 1 -3% weight. NaCl, 0,1 -0,8% wagon. NaNO2, 0,5 -1,5% wagon. extract with basil, 94,7 -98,4% weight. water,where the brine is applied in quantities up to 100% in relation to the mass of meat, the meat is exposed in the solarium for 45-50 hours at temperature 2-4-oC, under atmospheric pressure conditions, and then relaxing during 10-40 minutes at temperature 2-4-oC, the dried meat is sliced into slices and dried for 16-18 hours to reach the moisture content of product 28-30%,at the dry air temperature 48-50-C, under forced air traffic conditions, at the mean air flow rate 2,5 m/s 0,5 m/s, providing at least ten air changes per hour,Then apply the dried aroma and cranberry to the dried product in a quantity of 9-12% of the dry product and cool during 1,5-2-5 hours to the temperature 18-22-oC in dry air. Dried beef with a protein content of at least 47% weight shall also be declared.Przedmiotem zgłoszenia jest sposób wytwarzania suszonej wołowiny, w którym stosuje się mięso wołowe pochodzące z elementów o udziale tkanki mięśniowej nie mniejszym niż 97,5%, o zawartości białka 22,5 - 24,5 g/100 g mięsa, zawartości tkanki łącznej 1 - 1,2 g/100 g mięsa zawartości wody 72,0 - 74, g/100 g mięsa, zawartości tłuszczu 1,1 - 1,9 g/100 g mięsa, które charakteryzuje się pH w zakresie 5,55 - 5,65, składową barwy zmierzoną w systemie L*a*b* wyno
