| 摘要 |
Poultry particularly turkey is prepared for cooking by a de-boning technique in which the bones are separated from the white meat in a manner which leaves the white meat substantially in a connected mass. The white meat can optionally be gently treated with a protein extracting agent. The dark meat either together with the white meat or separately is also treated with a protein extracting agent e.g. polyphosphate to form an adhering mass. The treated dark meat, the treated white meat and a frozen shaped mass of stuffing are then assembled and the assembly is then wrapped in the skin and packaged. Fat can be introduced either during the assembly or after assembly has taken place by injection. |
