METHOD FOR PRODUCTION OF BROILER CHICKEN MEAT SEMI-PRODUCTS Russian patent published in 2015 - IPC A23L1/315 A23B4/15 A23B4/02 

FIELD: food industry.

SUBSTANCE: method involves raw materials pre-processing, preparation of activated multi-component brine containing water and a complex additive, intramuscular injection of raw materials with brine in an amount of 30% of the unsalted raw materials weight, maintenance, packing and cooling. Brine activation is performed by way of ultrasonic oscillations, for cooled meat raw materials - with power equal to 180 W during 1.8 minutes, for defrosted raw materials - with power equal to 180 W during 2.3 minutes. The additive is represented by complex functional additive "Optigard Chicken Fresh Plus". When the additive concentration is equal to 0.75 kg per 29.25 kg of water, maintenance is performed during 4 h; when the additive concentration is equal to 0.37 kg per 29.63 kg of water, meat raw materials is subjected to tumbling in a mode of 15 rpm during 2 h.

EFFECT: technological cycle duration reduction, the semi-products consumer properties enhancement, raw materials base expansion for quality product manufacture due to usage of broiler chicken of various initial condition factor categories.

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