METHOD FOR PREPARATION OF MEAT SEMI-PRODUCT OF POULTRY MEAT DUMPLINGS Russian patent published in 2019 - IPC A23L13/50 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of meat semi-products from poultry meat. Poultry meat fried sausages preparation method involves turkey fillet preparation and milling, mince preparation with introduction of vegetable protein, salt, drinking water, fat and functional ingredients, molding and further cooling or freezing. In the mince one adds poultry mechanical deboning, as a vegetable protein source one uses champignons, onions, parsley greens, as fat – linseed oil, and as functional ingredients – orange fiber Citri – Fi 200, calcium enriching agent, succinic acid and salt with low content of sodium. Finished minced mass is held in freezing chambers for 15–20 minutes at minus 18–22 °C and for fried sausages forming one uses hog casings with diameter of not more than 35 mm. Quantitative ratio of ingredients in fried sausages is selected.

EFFECT: expansion of assortment of meat and meat-and-vegetal semi-products or minces for medical and preventive, dietary, children's and special food is provided.

1 cl, 5 ex