FIELD: food industry.
SUBSTANCE: method envisages preparation and milling of meat raw materials of poultry meat with visceral fat, mince preparation by way of meat raw materials stirring with wheat bread, milk or water, salt and ground pepper, semi-product moulding and mealing in crumbs. Additionally, food additives are represented by dried plums in an amount of 25% of bread weight; dried plums are preliminarily soaked with bread or milk and combined with cut meat raw materials and taste additives; the mixture is milled into particles sized 2-3 mm. The components are taken at the specified ratio.
EFFECT: obtainment of products with improved organoleptic and physical-and-chemical indices, chopped meat goods enrichment with food fibres, vitamins and mineral substances and enhancement of microbiological safety of the product.
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