FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for meat semi-cooked and fast-frozen items production and prophylactic items production for public catering. Method provides for minced poultry by-products mixing with recipe ingredients, formation of patty cakes, deep-fat frying adding small amount of oil at t=+130+140°C or in cabinet ovens at t=+140+150°C. After frying, ready items are injected or covered with 50% water solution of pollen in the amount of 2% to end product weight. Treated items are packed in cups and frozen at t=-35-45°C.
EFFECT: increase of nutritional and energy value of end product.
2 ex, 4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| MINCED SEMI-COOKED PRODUCT BASED ON POULTRY BY-PRODUCTS FOR SCHOOL-AGE CHILDREN FEEDING AND ASSOCIATED METHOD | 2006 |
|
RU2333679C1 |
| METHOD OF PREPARING MEAT OR MEAT-AND-PLANT GROUND HALF-FINISHED PRODUCT OR FARCE | 2001 |
|
RU2175207C1 |
| METHOD FOR PREPARING DIETARY MEAT AND VEGETABLE PRODUCTS | 2018 |
|
RU2686791C1 |
| MEAT CUTLETS PRODUCTION METHOD | 2009 |
|
RU2410981C1 |
| METHOD FOR PREPARATION OF MEAT-AND-VEGETAL SEMI-PRODUCTS OR MINCES FOR CUTLETS, PATES, QUENELLES, SOUFFLE OR OTHER PRODUCTS MADE OF CHOPPED MASS | 2013 |
|
RU2554435C2 |
| CHOPPED POULTRY MEAT PRODUCTS MANUFACTURE METHOD | 2014 |
|
RU2552363C1 |
| METHOD FOR PREPARATION OF MINCE FOOD CONTAINING GRAIN PROCESSING PRODUCTS | 2014 |
|
RU2560732C1 |
| METHOD FOR MAKING FUNCTIONAL CHOP CUTLETS ENRICHED IN MICRONUTRIENTS | 2022 |
|
RU2805958C1 |
| METHOD FOR OBTAINING OF FUNCTIONAL MEAT PRODUCT | 2002 |
|
RU2218033C2 |
| METHOD OF PRODUCING FROZEN CHOPPED CUTLETS | 2022 |
|
RU2809849C1 |
