FIELD: food industry.
SUBSTANCE: method involves preparation of poultry raw material including poultry carcass defrosting at a temperature of 5-15°C during 2-4 hours, preparation of eviscerated birds: pin feather removal, elimination of processing defects, washing, cutting-up, grinding at a mincer with hole diameter of 2-3 mm, preparation of mince mass, mixing to homogeneous mass, forming of cakes, crumbing, freezing at a temperature of -25…-35°C to product internal temperature of maximum -8°C and packing. The mince mass is additionally enriched with oat bran which shall be pre-swollen in water at the ratio oat bran:water equal to 1:3.2 during 60 minutes at the water temperature of 73-75°C. Quantitative ratio of the ingredients is selected.
EFFECT: provided are consumption of dietary fibers in the amount of 15-22,5% of the required daily consumption, increased output of finished products and improvement of organoleptic properties: sappines, texture.
3 tbl, 3 ex
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