Patent ID: 8075933

Claim:
Method for the preparation of fermented meat products in which liquid olive oil is stably incorporated to replace part of added animal fat, comprising the following steps: (a) Meat at −4° C. is first mixed with salt, sugars, preservative, auxiliary salts and cultures; (b ) Then, liquid olive oil and animal fat are added in the resulting mixture at −2° C., wherein the liquid olive oil replaces part of the animal fat to be added; (c) Mixing continues until the desirable meat and fat grain is achieved; (d) Subsequently, the resulting mixture is led to stuffing machines, where it is stuffed in casings under vacuum conditions of about 1000 mbar; (e) The resulting meat products are then led to maturation chambers with an adjustable relative humidity of 95-80%, a temperature of 25-20° C., and an air velocity of 0.5-0.8 m/sec; with the time of stay in the maturation chamber depending upon on the size of the resulting meat products; and (f) The resulting meat products are led to a dehydration chamber with an adjustable relative humidity of 80-75%, a temperature of 12-17° C., and an air velocity 0.5-0.1 m/sec.