FIELD: food industry.
SUBSTANCE: one proposes a method for production of chopped semi-finished products for specialized alimentation, according to which turkey meat is milled in a cutter and mixed with hydrated metabiotic Actoflor-S, oat flakes and dry whey protein concentrate “КСБ-УФ-80” “Microparticulate”. Then melange is added, passed through the cutter, during chopping ice water or flaked ice is introduced into the mince so that the mince temperature does not exceed 14 °C. Then iodised salt and ground pepper are added to the mince. Before moulding, the prepared mass is placed in freezer for 20-30 minutes at a temperature of -(20-22) °C, then the frozen chopped semi-products are packed.
EFFECT: invention ensures production of turkey meat product of improved quality.
1 cl, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CHOPPED SEMI-FINISHED PRODUCTS | 2024 |
|
RU2827203C1 |
| CHOPPED MEAT AND VEGETABLE SEMI-FINISHED PRODUCT | 2014 |
|
RU2579228C1 |
| METHOD FOR PRODUCING MINCED SAUSAGE PRODUCT | 2020 |
|
RU2757684C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2775711C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2775710C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776010C1 |
| HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776009C1 |
| COOKED SAUSAGE PRODUCTS OF FUNCTIONAL PURPOSE | 2023 |
|
RU2820223C1 |
| CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2014 |
|
RU2562531C1 |
| SEMIFINISHED CHOPPED PRODUCT FROM POULTRY MEAT AND METHOD OF ITS PRODUCTION | 2017 |
|
RU2665934C1 |
