METHOD FOR PRODUCTION OF FERMENTED WHOLE MUSCLE MEAT FOOD FROM TURKEY MEAT Russian patent published in 2010 - IPC A23L1/315 A23L1/31 

FIELD: food products.

SUBSTANCE: invention relates to poultry-processing industry, in particular to a technology for production of fermented products from turkey meat. Meat stock is weighed and injected with a preliminary prepared solution in an amount of 10-13% of the stock mass. TEXEL®SA-305 starter culture preparation is preliminarily dissolved in warm water at a temperature of 25-30°C and maintained for 30 minutes, then it is added to the brine composition. After injection the meat stock is cyclically massed: operating period - 10 minutes, rest period - 4 minutes, rotation speed is 6-8 rpm during 50-60 minutes. The produced stock is put into a vessel and subjected to fermentation at a temperature of 18-22°C for 24 hours, during the process of fermentation the stock is subjected to pressing. Heat treatment is performed in two stages: drying firing - at a temperature of 42-45°C during 100-120 minutes, flue-curing - at a temperature of 45°C during 30-60 minutes till the temperature inside the product is 42°C.

EFFECT: invention ensures reduction of the turkey product manufacturing term and provision for its high organoleptic properties.

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