PROCESS FOR PRODUCING HOT SMOKED CHICKEN-BREASTS

摘要

The present invention concerns the field of food-industry, particularly to meat-processing. It pertains especially to methods for producing hot-smoked breast of chicken sprinkled with mixture of seasonings. The aim of the invention is extending assortment of hot-smoked food-products. The intention is achieved by preparation of new product having increased taste gamut and nutritional value of them. Said method additionally allows efficient use of chicken-carcass after cuts of them. Method for producing hot-smoked breast of chicken contains making ready raw material using semi-finished product from chicken-carcass after boning them. Semi-finished product is pickled with complex phosphate-seasoning preparation and salt. Portion of marinade is injected in the semi-finished product. Rest of marinade is used by massage of semi-finished product in vacuum tumble-machine during 2 hours at 0- 1 0C. Rotation speed of vacuum tumble-machine is 3- 4 revolutions per minute. Breast of chicken is sprinkled with mixture of seasonings containing red and green paprika flakes, dry onion, mustard seeds and coriander. The next stage is drying a chicken-breast at the temperature of 60- 65 0C and smoking them at the temperature 65- 70 0C. Following stage is boiling at a temperature 80 0C until temperature in the product is 73- 75 0C. The end-product could be rapidly cooled to temperature of 15- 20 0C.