METHOD FOR PREPARATION OF THERMALLY TREATED ROLL OF TURKEY MEAT Russian patent published in 2016 - IPC A23L13/50 A23L13/70 

FIELD: food industry.

SUBSTANCE: method envisages usage of hip flesh or turkey breast, treatment of flesh with a salting mixture, folding in the form of a roll, packing of roll. Thermal treatment is carried out at temperature not higher than 400°C during 30-50 minutes, cooling at 6°C. At the stage of salting the pulp is treated with a mixture of starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus, in amount of 0.06-0.07% to mass of meat raw material. In the solution is concentrated milk whey and apple juice taken in amount of 4.0-5.0 kg and 8.0-10.0 kg per 100 kg of meat raw material, respectively, for 50-60 minutes. On the cutted piece of turkey meat there are uniformly distributed filling containing prunes, natural bee honey, olive oil, CO₂-extract of walnut and CO₂-sage extract, taken in certain proportions, and is in form of a roll.

EFFECT: improvement of organoleptic indices, increased storage life and storage life, increased biological and nutritive value and improved quality of finished product.

1 cl, 2 ex