FIELD: public catering. SUBSTANCE: poultry carcass neck skin is washed with cold water, prepared skin is filled with mince, then it is laid by two - three pieces in cellophane, hermetically sealed and subjected to heat treatment: boiling in water or baking in cooking cabinet till temperature of 85 C in center of product. Then it is kept under the temperature during 8 - 10 minutes. To prepare mince, they preliminary boil hearts and stomachs, ground to sizes of 0.5 - 1.0 cm, intermix it with raw poultry meat (sirloin), minced by mincing machine, add stewed onions and flavoring additions ( salt, pepper) and thoroughly intermix it. EFFECT: method to prepare meat product from agricultural poultry is used in public catering.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD TO PREPARE STUFFED DISH FROM AGRICULTURAL POULTRY | 1991 |
|
RU2033736C1 |
| METHOD FOR PREPARING PRESERVED PRODUCT OF POULTRY LIVER | 0 |
|
SU1790386A3 |
| METHOD FOR PREPARING TINNED FOOD MADE OF POULTRY SUBPRODUCTS | 0 |
|
SU1790385A3 |
| METHOD FOR PREPARATION OF STUFFING FROM MEAT OF POULTRY BY-PRODUCTS | 1991 |
|
RU2039465C1 |
| METHOD FOR PREPARATION OF SEMIFINISHED SOUP-PUREE FROM POULTRY MEAT | 1991 |
|
RU2039468C1 |
| MEAT-STUFFED PRODUCT PREPARATION METHOD | 1991 |
|
RU2033734C1 |
| METHOD OF PREPARING MINCED MASS OF POULTRY | 0 |
|
SU1790387A3 |
| PRESERVED AGRICULTURAL POULTRY SIRLOIN PREPARATION METHOD | 1991 |
|
RU2033735C1 |
| METHOD FOR COOKING NATURAL POND FISH ROLL | 0 |
|
SU1805879A3 |
| METHOD OF PRODUCING FODDER FOR DOMESTIC ANIMALS | 1991 |
|
RU2040187C1 |
