FIELD: poultry-processing industry, in particular, poultry carcass processing method and equipment.
SUBSTANCE: method involves laying filler onto skin preliminarily removed from carcass; forming semi-finished product; connecting skin edges by baking, said baking being provided by heating and squeezing of skin edges to be joined between working surfaces of baking unit. At least one working surface is provided with protrusions extending along said surface in equally spaced relation with respect to one another. Height and width of protrusions is (0.5-3)t and (1-3)t respectively, and protrusion pitch is (1-4)t, where t is skin thickness at baking site.
EFFECT: increased strength of baked seams and improved quality of
semi-finished chicken product.
10 cl, 8 dwg, 2 ex
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|---|---|---|---|
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