| 摘要 |
FIELD: food-processing industry, in particular, preparing of meat farce. ^ SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product. ^ EFFECT: reduced production costs, increased yield of ready product, wider range of poultry meat products having high consumer properties. ^ 1 tbl, 1 ex |
