| 摘要 |
The present invention relates to a method for preparing a turkey product and to the food product thus obtained. Method characterised in that it basically consists in using, by way of preference, a part of the top of a turkey poult thigh, in removing the skin, boning it, and then salting (curing) the meat in a marinade in a vacuum churn, in adding mustard to the marinade at the end of the salting treatment, and then leaving the meat to stand in the marinade, and then shaping the roast by means of a vacuum press and surrounding it with a beef collagen sheet and securing it altogether with thread, and then placing the product obtained in a vacuum pack and adding mustard and a universal coating binder thereto, and then vacuum-sealing the pack and, finally, in freezing the product obtained in a tunnel freezer. |
