If you went hiking, you probably knowhow difficult it is to carry a heavy backpack for many kilometers in a row. Therefore, when picking luggage everything matters. Bread, stew and cereals are the main ration of a tourist. If you can not argue with the cereal component, then we recommend reviewing the remaining two points. Rusks and freeze-dried meat weigh much less, but they also supply the body with the same amount of proteins and carbohydrates.
The problem of food preservation is acutealmost always stood before humanity. And that meat can be wilted, we guessed far from us. Nomadic peoples harvested semi-finished products thousands of years ago so that, first, the products did not spoil, and second, they did not take up much space.
Therefore, it is safe to say that meatsublimated was invented a long time ago, but modern technologies allowed to make this process faster and more qualitative. Today we want to tell the reader what this process is in production and how we can repeat it at home.
Just a few words about it so you canunderstand what the original product represents. In essence, the process of sublimation is vacuum drying. Already getting a little clearer. That is, the product is dried without oxygen. It is a concentrate, but it retains all the original properties of the product. It will quietly lie on the shelf for 72 months, weighs almost nothing, but is quite expensive. In stores you can buy not only sublimated meat. It can be berries and fruits, vegetables and herbs.
The process itself looks elementary.Products are pre-frozen to very low temperatures, with all the water inside becoming ice. Compliance with the technology does not allow tissue cells to burst. And then the products are placed in a special chamber, where at low pressure the ice evaporates and settles on the capacitors. Then they are put into sealed packages and an inert gas is pumped inside, which prevents rotting. It is almost impossible to repeat this experience at home and cook real sublimated meat. However, there are ways to create an analogue.
This is the easiest option that everyone canuse at home. However, it turns out jerky. Sublimated is very different in weight and taste, it is lighter and does not contain additives (salt, spices). But if you have to hike, then it is quite possible to buy a couple of pounds of fresh beef or chicken, cut into layers and generously pour in coarse salt. It is best to perform this procedure in the spring, when it is not hot and there are no insects.
Через два дня мясо нужно вывесить на веревку в blown dryer. It is very important to avoid direct sunlight. In addition, the dryer is supplied with a net so that insects do not spoil the product. Sublimated meat cooked in this way will be fairly light and dry, and can be stored for up to a month.
Бывалые туристы знают и другие способы того, как prepare a valuable product for a long time. Sublimated meat can be cooked in the oven. To do this you need to spend a lot of time in the kitchen. But the result is worth it. In the campaign, do not just remember yourself a kind word on halts.
You will need to buy fresh, high-quality meat and clean it from films. Now go to the "dehydration":
As you can see, sublimated meat at homeconditions prepared for a long time. The operation can be repeated several times in a row. After that, the pieces are passed through a meat grinder, brought to full drying in the oven.
From one kilogram about 300 g are obtained.powder. In this state, the product will easily last a month. In a campaign the laying of products for one person is 20 g of sublimate. When cooked, it swells like ordinary porridge.
Если вы планируете поход в сложных условиях, где It’s not always possible to make a fire and cook a full meal, then change the technology a bit. This will give the opportunity to make sublimated meat from a piece of boiled beef. The process is very simple, but also takes time. Boil the meat, cut it into strips and dry in the oven. Then grind the product with a blender and put it in the oven again. In this case, you only need to pour boiling water over the powder, add instant noodles, and the nourishing soup is ready. In the summer, such a sublimate is stored for a month in plastic bottles.
This unit is equipped with a fan and heater,whereby the product is perfectly dehydrated. However, the strips prepared in this way are very hard, and even after cooking they do not swell much. You will need to take a piece of beef, slightly freeze and cut into strips. After that they are laid out in the dryer section, set at 68 degrees and turned on for 8 hours. If you are looking for a way to cook sublimated meat with minimal time costs, then this is the best option.
The previous recipes have one minus:the resulting meat even in the process of cooking is not very soft. Therefore, tourists are still looking for a new way to dehydrate the protein product. Now we will tell you how to cook sublimated meat at home to preserve its natural properties.
To do this, you need fat, which will performa kind of filler for fibers. Cut the meat and put it in the pan. Separately melt the fat, for which you will need to heat the fat. You have two pots with the contents ready, you can proceed.
The meat must be poured most of the fat, leavinga little for capping. On low heat, it is necessary to evaporate the contents until it decreases 4-5 times. The resulting product is cooled and placed in a plastic container. Top covered with melted fat, which instantly hardens on cold meat. This product weighs slightly more than the dried powder, but it has an excellent taste. And stored for a long time in any weather. Porridge cooked with such a stew, will be an excellent end to the day.
