METHOD FOR PRODUCTION OF CHOPPED SEMI-FINISHED PRODUCT FROM POULTRY MEAT FOR FUNCTIONAL NUTRITION Russian patent published in 2023 - IPC A23L13/50 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention can be used for preparation of functional nutrition. A method for production of chopped semi-finished product from poultry meat is proposed, which involves grinding poultry meat in form of chicken fillet and muscovy duck fillet, enriched while alive with a probiotic containing lacto- and propionic bacteria, on a top with a lattice hole diameter of 2-3 mm, additionally white cabbage, onions, dill are chopped are sauteed in vegetable oil, after which mixing is carried out on a cutter, for this, chicken fillet and muscovy duck fillet are loaded first, enriched while alive with a probiotic containing lacto- and propionic bacteria, then white cabbage, onions sauteed in vegetable oil, amaranth flour, bread made from wheat flour, pre-soaked in milk 3.2% at a temperature of 4-6°C for 10 minutes, chicken egg, dill, orange peel, low-sodium salt, ground black pepper and water are loaded, everything is mixed until smooth for 7-10 minutes, moulded into an oval shape, sent for breading with gluten-free breadcrumbs, after breading, the semi-finished product is sent for freezing at a temperature of -25 to -35°C so that the temperature in the thickness of the product is not higher than -8°C and then packaged. The following ratio of initial components is used, in % by weight: muscovy duck fillet 30-32; chicken fillet 17-19; white cabbage 4-6; wheat flour bread 5-7; vegetable oil 3.8-4.1; amaranth flour 4.0-4.3; chicken egg 1-3; milk 3.2% 1.8-2.0; low-sodium salt 0.09-1.1; ground black pepper 0.08-0.1; onion 3.0-3.5; dill 0.1-0.3; orange peel 0.08-0.15; gluten-free breadcrumbs 2-4; the rest is water.

EFFECT: invention allows expanding the range of chopped semi-finished poultry products for functional nutrition while maintaining the useful properties of the original components.

1 cl, 1 tbl