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 pork farce; adding egg, or egg powder, or melange, with components being used in predetermined ratio; mixing until homogeneous consistency is ensured.
EFFECT: reduced production costs and wider range of poultry meat products having high consumer properties.
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