PRESERVED AGRICULTURAL POULTRY SIRLOIN PREPARATION METHOD Russian patent published in 1995 - IPC

FIELD: poultry processing industry. SUBSTANCE: preserved agricultural poultry sirloin preparation method provides for poultry carcass preparation, poultry meat cutting out with sirloin separation, sirloin placement in tins, salt addition, sirloin tin filling with broth, tins are closed and sterilized. During poultry meat cutting out, sirloin with skin is cut out as one layer, that is rolled up as meat-roll with its edge fixed before being put in tins. Then tins are filled with water, observing water-sirloin ratio of 1.0 : (0.7-0.8), salt, black pepper, onions are added and boiled till temperature in sirloin depth is 50 - 55 C. Then broth is poured out, sirloin is washed in running water and kept under pressure within 1.5 - 2.0 hours under temperature of 2 - 4 C. In the process they use broth, that they got during sirloin boiling in amount of 35-40 % of boiled sirloin mass. Salt is added directly in broth in amount of 1.2 - 1.4 mass %. Broth is added additionally with lemon acid and soaked prunes in amounts correspondingly of 0.08-0.12 and 8-10 mass %. Obtained mixture is boiled during 3 - 5 minutes. EFFECT: method is used in poultry processing industry.