| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages usage of initial raw materials represented by broiler chickens carcasses without bones, treatment with culinary salt and milled garlic, roll moulding, packing, thermal treatment at a temperature of no higher than 400°C during 30-50 minutes, cooling at a temperature of 6°C. At the stage of chicken carcasses treatment with salt one performs simultaneous treatment with a mixture of Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus starter bacterial cultures and maintenance during 8 hours. Then meat is placed into a deep vessel, poured with orange juice and concentrated milk whey at a ratio of 2:1, maintained in the solution during an hour with subsequent uniform smearing of flesh with a preliminarily prepared mixture of fresh garlic and natural bee honey. The said components are used at the specified quantity ratio.EFFECT: poultry products range expansion combined with organoleptic indices improvement and the roll preparation process simplification.2 cl, 2 tbl, 2 ex |
