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 bird's muscular stomachs; joining farces and mixing until homogeneous consistency is ensured, with components being used in predetermined ratio.
EFFECT: improved organoleptical and dietary properties, increased nutrient and biological value, increased yield of ready product and reduced production costs.
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