| 摘要 |
The procedure for the production of turkey meat product, comprises filling medallion of turkey breast treated with spice salt in gut, pressing the gut with its content in oblong ingot mold with a cross section of slighter height and/or larger width, stabilizing the mold through cooking the content of the gut and then cooling the ingot mold. The gut removes and receives so that the cooked content in the ingot mold is roasted gently by exposing its broadsides to heat under use of roasted strip with heated upper and lower strand and finally sliced into slices corresponding in its cross-section. |
