METHOD FOR PRODUCTION OF SMOKED-AND-BAKED PRODUCT OF GOOSE MEAT Russian patent published in 2012 - IPC A23L1/315 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry, in particular, in production of delicatessen products of goose meat. Before salting the raw meat material is fermented with Protosubtilin in an amount of 300 g per 100 kg of the raw meat material at a temperature of 30°C during 60 minutes. One performs salting by way of rubbing with a salting mixture consisting of culinary salt, garlic and ground black pepper; then one proceeds with placing into the vessel and pouring with a sodium nitrate solution. After the brine draining goose legs are rubbed with dill, parsley, mustard, treated with smoke flavouring agents and baked till the temperature inside the product is equal to 80±2°C. The goose legs treatment before baking ensures original piquancy of the ready product.

EFFECT: method allows to produce a biologically complete product of goose legs.