FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to production of meat semi-finished products from poultry meat, grown on a small-scale farm. Method for preparation of meat semi-product quenelles from turkey meat involves preparation and mincing of poultry fillet, mince preparation by mixing fillet with addition of vegetable protein, salting and other ingredients, moulding and cooling, freezing or cooking. Turkey fillet is used with addition of butter, semolina flour and water, source of vegetable protein used is spinach and is enriched with ground white pepper, onions and garlic. Before moulding ready mince is placed into a freezing chamber for 15–20 minutes at temperature – 18–22 °C. Quantitative ratio of components is selected.
EFFECT: higher nutritive and biological value, improvement of organoleptic properties of meat and meat semi-products or minces for medical and preventive, dietary, child and special nutrition.
1 cl, 2 tbl, 5 ex
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