FIELD: food-processing industry, in particular, preparing of meat farce.
SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product.
EFFECT: reduced production costs, increased yield of ready product, wider range of poultry meat products having high consumer properties.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SEMI-FINISHED PRODUCT FROM POULTRY MEAT CONTAINING ADDITIVE | 2002 |
|
RU2272545C2 |
| METHOD FOR PRODUCING OF FARCE FROM POULTRY MEAT CONTAINING ADDITIVES | 2002 |
|
RU2272546C2 |
| METHOD FOR PRODUCTION OF CHICKEN MINCE WITH ADDITIVES | 2013 |
|
RU2560068C2 |
| METHOD FOR DETERMINATION OF POULTRY MEAT QUALITY AND UTILISATION WORTH | 2012 |
|
RU2508540C1 |
| METHOD OF SEMI-COOKED ITEM PRODUCTION FROM POULTRY MEAT | 2006 |
|
RU2333688C2 |
| SEMIFINISHED CHOPPED PRODUCT FROM POULTRY MEAT AND METHOD OF ITS PRODUCTION | 2017 |
|
RU2665934C1 |
| METHOD OF PRODUCING ENRICHED COOKED SAUSAGE PRODUCTS OF POULTRY MEAT AND EGGS OR EGG PRODUCTS | 2017 |
|
RU2657446C1 |
| MINCED POULTRY SEMI-PRODUCT MANUFACTURING METHOD | 2015 |
|
RU2619988C1 |
| METHOD OF PREPARING CURATIVE-PROPHYLAXIS PRESERVES | 1997 |
|
RU2110933C1 |
| READY MADE ENRICHED CHICKEN MEAL FOR PREGNANT WOMEN | 2017 |
|
RU2663608C1 |
