METHOD FOR PRODUCING HAM FROM POULTRY MEAT Russian patent published in 1999 - IPC

FIELD: food-processing industry, in particular, production of sausage products from poultry meat. SUBSTANCE: method involves stripping poultry carcass; salting meat; seasoning meat at temperature of 0-6 C for 12-72 hours; adding spices into seasoned meat; forming meat and subjecting it to thermal treatment by frying at temperature of 80-89 C for 40-60 min with following cooking and simultaneously smoking at temperature of 80-89 C for 60-150 min; cooling ready product at temperature of 0-4 C and humidity of 60-85% for 8-10 hours. EFFECT: improved consumer properties of ready product by improved structure, increased density and improved organoleptical properties. 4 cl