FIELD: food industry.
SUBSTANCE: method involves preparation of raw materials, spices and brine, poultry meat salting, ageing, filling preparation, shaping and thermal treatment. Filling is represented by poultry by-products, dried apricots, dried plums and raisins. The roll is shaped into natural casing represented by bung and slightly dried at a temperature of 60°C during 10-20 minutes; then one performs frying with smoke at a temperature of 85-90°C during 45-60 minutes and cooking at a temperature of 80-85°C. Smoking is performed at a temperature of 75-80°C during 15-20 minutes; alternatively, one performs smoking at a temperature of 25-30°C after cooling to a temperature equal to 25-30°C.
EFFECT: improvement of the ready product organoleptic indices and poultry meat rolls range expansion.
3 tbl, 3 ex
| Title |
Year |
Author |
Number |
| METHOD OF MAKING TURKEY ROLL-UP |
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|
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|
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