FIELD: poultry processing and tinning industry. SUBSTANCE: method involves separating legs from carcass, boning, placing meat into tins, adding salt and spices, filling tins with broth, and sterilizing. Before boning, the legs are cut to separate 70-75% of meat from bone and treated with live steam for 10-12 min. After boning and before packing into tins the meat is flattened, cooled in compressed state at a mass relation of meat to loading weight of 1: 0.3-0.5 for 25-30 min and formed. The broth is prepared from chicken meat with 8-10% glutine. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| PRESERVED AGRICULTURAL POULTRY SIRLOIN PREPARATION METHOD | 1991 |
|
RU2033735C1 |
| METHOD FOR PREPARATION OF SEMIFINISHED SOUP-PUREE FROM POULTRY MEAT | 1991 |
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| METHOD FOR PREPARING PRESERVED PRODUCT OF POULTRY LIVER | 0 |
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SU1790386A3 |
| METHOD FOR PREPARATION OF ANIMAL FODDER | 1991 |
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| METHOD FOR PREPARING TINNED FOOD MADE OF POULTRY SUBPRODUCTS | 0 |
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| METHOD OF PRODUCING FODDER FOR DOMESTIC ANIMALS | 1991 |
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RU2040187C1 |
| METHOD OF PRODUCTION OF CONCENTRATED SEMI-FINISHED BROTH FOR SOUSE | 0 |
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SU1734656A1 |
| METHOD FOR COOKING NATURAL POND FISH ROLL | 0 |
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SU1805879A3 |
| MEAT-STUFFED PRODUCT PREPARATION METHOD | 1991 |
|
RU2033734C1 |
