METHOD FOR MAKING SEMI-SMOKED SAUSAGES OF POULTRY MEAT

摘要

A method for making semi-smoked sausages of poultry meat provides for preparing raw meat material, cutting, salting, making mince, forming loaves and thermal treatment. At the stage of making the mince hydrated wheat germs with a protein-and-fat emulsion in an amount of 10-20 % from the weight of non-salted raw material. The emulsion contains 70-90 % of chicken skin and 10-30 % of the hydrated wheat germs (1:1.3 - 1:1.5) in a ratio protein-and-fat emulsion : wheat germs 1:2.8 - 1:3.