METHOD OF MAKING TURKEY ROLL-UP Russian patent published in 2018 - IPC A23L13/50 A23L13/70 

FIELD: meat processing.

SUBSTANCE: invention relates to the poultry processing industry, namely, to a method for preparing a heat-treated turkey roll-up. Method involves use of turkey thigh pulp, brine tumbler with the addition of 10–15 % of brine, preparation of the filling by cooking and grinding turkey stomachs and mixing it with meat of mechanical deboning, shaping the roll into natural shell – peel is pre-treated with 5 % of honey solution and heat treatment at a temperature of not more than 180 °C until the temperature in the center of roll is 76–78 °C, then the product is cooled to temperature of 4–6 °C.

EFFECT: method expands products range from turkey meat, allows rational use of poultry slaughter products, to shorten technological process duration, to reduce cost price while maintaining high organoleptic parameters of product.

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