METHOD FOR PREPARING OF SMOKED FILLET OF BROILED CHICKEN Russian patent published in 2004 - IPC

FIELD: meat industry, in particular, preparing of food products from poultry meat.

SUBSTANCE: method involves dressing poultry and separating fillet of chest part; salting raw meat by dry process including mixing it with saline mixture for 4-5 min, pressing and holding for at least 5 days at temperature of 0-4⁰C; slightly drying for 2 hours at temperature of 4-8⁰C, relative air humidity of 75±5% and air feeding speed not in the excess of 0.3 m/s; providing two-staged smoking at temperature of 20±20C: first stage including smoking for 24 hours, followed by slight drying for 6 hours, and second stage including smoking for 24 hours, followed by slight drying for 3 days at temperature of 11±1⁰C, relative air humidity of 75±2% and speed during first 24 hours not in the excess of 0.1 m/s and further at speed of 0.3 m/s.

EFFECT: increased shelf life of product, provision for keeping of vitamins available in basic raw material, improved gustatory and consumer properties of food product.