METHOD FOR PRODUCTION OF RAW PRODUCTS OF POULTRY MEAT Russian patent published in 2014 - IPC A23L1/31 A23L1/315 

FIELD: food industry.

SUBSTANCE: method envisages raw materials preparation, brine preparation, raw material salting, ageing, loading into a multi-purpose thermal chamber with or without a compressor and thermal treatment including the process of convective drying and smoking; after thermal treatment a dry spices mixture is applied onto the products surface. One adds skin with subcutaneous and abdominal fat, fermented dry egg products and/or milk proteins and/or soya proteins, separately or in a nonspecified mixture, while salting milled poultry meat. Meat-and-bone parts and lump meat salting is performed by way of multicomponent salting brine injection; then raw material is tumbled and/or stirred and maintained for 1-3 days. Culinary salt, sodium nitrite, low-molecular carbohydrates and an enzyme soya hydrolysate solution are added into all kind raw materials. The technological parameters of the thermal treatment process are selected. The method allows to manufacture raw salted, raw dried and raw smoked products of any kind poultry meat with an accelerated technological process and extended storage life.

EFFECT: formation of homogeneous and well bonded structure of raw products.

3 cl, 1 tbl, 5 ex