FIELD: food industry.
SUBSTANCE: invention relates to meat industry, particularly to methods of heat treatment of meat semi-finished products of camel meat. Method involves a primary treatment, batching, packing camel meat in flexible packages of thermally stable material, evacuation, pressurizing, thermal treatment. Heat treatment is performed in a convection steamer in 100 % “Steam” mode at working chamber temperature of 72-80 °C for 30-60 minutes.
EFFECT: improved organoleptic indices of semi-products.
1 cl, 1 tbl, 6 ex
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