ET KURUTMA TEKNOLOJİSİ VE DÜNYADA TÜKETİLEN BAZI KURUTULMUŞ ET ÜRÜNLERİ

Abstract

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.

Keywords

• Et kurutma,Geleneksel kurutulmuş et ürünleri,Gıda kurutma

MEAT DRYING TECHNOLOGY AND SOME DRIED MEAT PRODUCTS CONSUMED IN THE WORLD

Abstract

Drying 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.  

Keywords

• Meat drying,Traditional dried meat products,Food drying

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