Et kurutma teknolojisi ve dünyada tüketilen bazı kurutulmuş et ürünleri
Yükleniyor...
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Food and Health Science
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kurutma, gıdaları muhafaza etmek için kullanılan en eski metotlardan birisidir. Çiğ etin raf ömrünün kısa olması ve soğuk zincirde depolanması zorunluluğu, etin kurutulmasına yönelmenin temel sebebini oluşturmaktadır. Ayrıca tüketiciler, lezzetli, aroması gelişmiş ve uzun ömürlü et ürünlerini üreticilerden talep etmektedir. Bu faktörler ile kurutma sürecinin ekonomik avantajları bir arada değerlendirildiğinde, kurutulmuş et ürünleri hem üretici hem de tüketici için iyi bir seçenek olabilmektedir. Kurutulmuş et ürünleri, farklı bölgelerde çok farklı şekillerde üretilmektedir. Etin elde edildiği hayvan, etin kesim metodu, ete uygulanan ön işlemler (kürleme, tütsüleme vb), kurutma metodu ve ete eklenen ingrediyenler, kurutulmuş et ürünlerinin farklılığına sebep olmaktadır. Bu bağlamda dünyanın birçok bölgesinde geniş bir ölçekte yer alan pek çok farklı geleneksel kurutulmuş et ürünü bulunmaktadır. Bu ürünlerin bazıları tüketime hazır olarak tüketilirken, bazıları ise çeşitli ön işlemlere (kızartma, rehidrate etme vb.) tabi tutularak tüketilebilmektedir. Ayrıca bölgeye has baharatlar kullanılması da farklı ürünlerin elde edilmesinde önemli bir anahtar olmaktadır. Bu tip ürünler, yerel halk tarafından doğal yollarla (güneşte) küçük ölçekli, ev tipi olarak veya endüstriyel tipte (fırınlar veya kurutma odaları) büyük miktarlarda üretilmekte ve bazıları uluslararası gıda pazarında satışa sunulmaktadır
Meat Drying Technology and Some Dried Meat Products Consumed In the WorldDrying is one of the oldest methods used to preserve food. The main reasons of dried meat trends are short shelf life of raw meat and its storage requirements in the cold chain. In addition, consumers demand meat products that delicious, aromatic and shelf stable from the manufacturer. When these factors and economic advantages of drying process are considered together, dried meat products can be a good option for parties (producers and consumers). Dried meat products are produced in many different ways in different regions. Diversity of dried meat products is affected by several factors such as animal, meat cutting method, pre-treatments applied to meat (curing, smoking, etc.), drying method and ingredients added to meat. In this context, there are many different traditional dried meat products located on a large scale in many parts of the World. Some of these products are beaten directly because of they are ready for consumption, while others can be consumed with various pre-treatment (roast or to rehydrate etc.). Furthermore, the use of unique spices is an important key to obtain different products. These products are produced by the local people in small-scale (as household) and with a natural way (in the sun) or they are produced with industrial type (ovens or drying chambers) in large quantities. And some of them are offered for sale in the global world food market.
Meat Drying Technology and Some Dried Meat Products Consumed In the WorldDrying is one of the oldest methods used to preserve food. The main reasons of dried meat trends are short shelf life of raw meat and its storage requirements in the cold chain. In addition, consumers demand meat products that delicious, aromatic and shelf stable from the manufacturer. When these factors and economic advantages of drying process are considered together, dried meat products can be a good option for parties (producers and consumers). Dried meat products are produced in many different ways in different regions. Diversity of dried meat products is affected by several factors such as animal, meat cutting method, pre-treatments applied to meat (curing, smoking, etc.), drying method and ingredients added to meat. In this context, there are many different traditional dried meat products located on a large scale in many parts of the World. Some of these products are beaten directly because of they are ready for consumption, while others can be consumed with various pre-treatment (roast or to rehydrate etc.). Furthermore, the use of unique spices is an important key to obtain different products. These products are produced by the local people in small-scale (as household) and with a natural way (in the sun) or they are produced with industrial type (ovens or drying chambers) in large quantities. And some of them are offered for sale in the global world food market.
Açıklama
Özbay Doğu, Sena ( Aksaray, Yazar )
Anahtar Kelimeler
Et Kurutma, Geleneksel Kurutulmuş Et Ürünleri, Gıda Kurutma, Meat Drying, Traditional Dried Meat Products, Food Drying
Kaynak
Journal of Food and Health Science
WoS Q Değeri
Scopus Q Değeri
Cilt
1
Sayı
3
