| 摘要 |
FIELD: poultry-processing industry. SUBSTANCE: method involves stripping chicken, hen and broiler chicken carcasses; providing dry salting with edible salt and black powdered pepper used in the ratio of 1.5-1:0.01-0.1, respectively, and garlic; rolling and subjecting to thermal treatment at temperature below 400 C for 30-50 min. EFFECT: wider range of poultry meat products, improved quality and increased nutritive value of ready product. 3 ex |
