FIELD: food industry.
SUBSTANCE: method envisages usage of turkey meat fillet part and vegetal components for filling. The method involves turkey carcasses deboning, fillet salting, roll shaping and thermal treatment. During the roll shaping one introduces the filling represented by the following vegetal components: bilberries - 5 kg, green olives without kernels - 5.5 kg, walnut kernels - 4.5 kg as per 100 kg of the product.
EFFECT: method allows to manufacture the ready products of medical and preventive and dietary alimentation and simultaneously expands the rage of turkey meat products.
1 ex
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| TURKEY HAM | 2023 |
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