METHOD FOR PREPARATION OF SEMIFINISHED SOUP-PUREE FROM POULTRY MEAT Russian patent published in 1995 - IPC

FIELD: meat industry. SUBSTANCE: method involves disjointing the carcass into anatomical parts, singling out skinless fillet, cutting it, pouring over with broth, boiling in broth, preparing a liquid fraction and mixing it with boiled fillet. In the course of disjointing, some carcasses are used to prepare broth by boiling the crushed carcasses and milk in a relation of 1:0.5-0.7. Fillets are cut across fibers into strips 1-2 cm wide. Before boiling, the fillet is held in broth for 6-8 h at 2-4 C then one half of fillets is taken out of broth and used to prepare a milk sauce which serves later as a liquid fraction for the fillet. The fillet strips are boiled in the other part of broth and are pulped before pouring them over with milk sauce. In the final stage the product is packed into belcosine envelope, heat-treated at 70-75 C for 10-15 min, cooled and frozen. The fillet and milk sauce are used in the quantities equal, respectively, to 45-50 wt.-% and 45-48.5 wt.-% EFFECT: higher efficiency. 1 tbl