CLAIMS
Method for the preparation of dry meat savouries with powdered cereals, vegetables and masalas.
1 ) Method of dry meat preparation:
Lamb's mutton / beef is cut into small pieces. Salt, turmeric powder and papaya juice are added to it and mixed well. These are dried in drier at the temperature of 1 10° C for 2 hours 45 minutes or dried under sun for 8 days.
2) Method of dough preparation:
Either powdered cereals/cereal flour or mashed vegetables added with or without masalas are mixed well with sago powder and salt to form a batter. Pepper powder is sprinkled over this. This batter is heated in oven to form a semi-solid dough.
3) Method of dry meat savoury preparation:
The semi-solid dough is poured and spread in drier's tray in small, thin, flat and round shapes. Dry meat pieces already prepared in process I are deep inserted in those round shaped raw fryums. These fryums get dried in the drier at 100° C for 2 V 2 hours. The products get sun dried for 6 hours.
The raw fryums get dried under sun after 5 days.
These dried pieces - Dry Meat Savouries - have shelf life of 4 months. |
The present invention relates to the method of preparation of Dry Meat Savouries. Given here below are - how the meat gets dried and added with mixture of cereals, vegetables and masalas and at what temperature it is dried to make dry meat savoury with different taste.
I Process: MEAT bRYING
To prepare dry meat, either lamb's boneless pieces or boneless beef pieces of shoulder pr leg are to be used. Meat pieces are well cleaned and the fat linings are removed. Meat is cut into small and equal sized pieces. Turmeric powder and salt powder are mixed with meat pieces. Salt acts as preserving agent and turmeric powder as anti-bacterial agent. To this papaya juice is added to soften the meat.
These pieces are kept inside the drier for dehydration or drying at the temperature of 1 10° C for 45 minutes. The pieces are taken out to keep them upside down and again get dried at the same temperature for ,1 hour 15 minutes. Again the pieces are turned upside down and dried for 45 minutes. To prepare Dry Meat Savouries, dry meat pieces are ready within 2 hours 45 minutes time.
If the pieces are to be dried under sun, it gets dried after 8 days.
II Process . DOUGH MAKING
Preparation of the dough portion of the savoury - with powdered cereals/flour or vegetables along with or without masalas. a. Dough with powdered cereals or its flour Basic ingredients: 1. Sago Powder
2. Salt
3. Pepper Powder
With these 'basic ingredients any one of the food grain flour like raw rice flour, wheat flour, corn flour, ragi flour, urid dhal flour, gram flour, soya flour is added to get different taste. The proportion of sago powder to any flour is 1 : 1.
One proportion of sαgo powder is mixed well with one proportion of any one of the optional ingredients i.e. raw rice flour or wheat flour or corn flour or ragi flour or urid dhal flour or gram flour or soya flour. Little salt is added. This mixture is well blended with boiled water to form a batter. This batter is mild heated in oven for about 10 minutes to make the dough with paste-like consistency. Pepper powder is sprinkled in this semi-solid dough. b. Dough with vegetables.
Basic ingredients: 1. Sago powder
2. Salt
3. Pepper powder
Boiled and mashed vegetables like potatoes, cauliflower, tomatoes etc. are mixed and blended well with salt and sago powder. By adding boiled water batter is prepared. This batter gets mild heated in oven to make a paste consistency dough. Pepper powder is sprinkled over this, semi solid dough.
C. Addition of masalas to dough - OPTIONAL
Masalas like cumin powder or ajwain powder or asafoefida powder or cashew powder or chillies powder or green chillies or mint leaves juice or lemon juice can be added to the dough to get different taste.
Among the wide options of food grains flour and vegetables with masalas, different combinations of different varieties - flour and vegetables together or flour and masalas together or vegetables and masalas together - can be prepared.
III Process: HEATING PROCESS
The semi-solid dough prepared in the II process is poured and spread in the drier's tray - as thin, flat, small smaW round shapes. The dry mea\ pieces prepared as per the I process, is inserted deep in the centre of the round shaped dough spreads - so deep to be seen on
either sides. Now the trαys are to be kept inside the drier and the products get the heat treatment at the temperature of 100° C. After an hour, pieces are /to be turned upside down. For every half an hour, the process of turning the pieces upside down must be done for 3 times for completely drying. Within 2 1 A hours products get dried fully.
Now, the round fryums with dry meat piece in the centre - Dry Meat savouries - are ready. These dry meat savouries undergo natural dehydration under sun for about ό hours. These products have shelf life of 4 months. After 4 months, if again dried under sun for 6 hours, there is an addition of 2 more months of shelf-life.
This product has no artificial preservatives. Since it undergoes heat treatment in drier and also under sun, it gets fully dried and fungal formation will not occur.
The colour of the Dry Meat Savoury relates to the colour of the ingredients.
If the dough spreads are to be dried under sun, it gets dried after 5 days.