METHOD FOR PREPARATION OF STUFFING FROM MEAT OF POULTRY BY-PRODUCTS Russian patent published in 1995 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing by-products including heart, and a vegetable addition, boiling and crushing the by-products, mixing ingredients with cooking salt and slightly-fried onions, and heat treatment. Additionally, poultry carcasses are boiled to produce broth and meat cuttings, stomachs in the capacity of by-product and vegetable addition beans, (kidney beans or peas) or carrots. The beans are soaked and boiled in the broth produced during boiling of poultry carcasses while carrots are half-boiled in the same broth, the stomachs are also boiled and crushed, then, while mixing the components both with bean cultures and carrots, crushed meat cuttings are introduced while the stuffing with carrots is additionally mixed with soya flour. The resulting masses are packed in polymer film to 80-85 C, heated for 10-15 min, then frozen. When making stuffing from bean cultures, the by-products and beans are taken in a relation of 1: 2.2 1.16:1.75. In the stuffing made from carrots, the by-products, carrots and soya flour are taken in a relation of 1:2.17:0.03 1.16:1.76:0.05. EFFECT: higher efficiency. 1 tbl