METHOD FOR PRODUCING OF BOILED DEBONED EVACUATED PASTERIZED DEEP FROZEN MEAT

摘要

The method relates to the production of a poultry product and is used in the food industry. The product made by the method has improved taste, improved dietary and medicaland sanitary qualities, high durability and can be used for preparing of soups, bouillons, dressings, salads, pastes, sausages, fast foods, etc. By the method, the frozen poultry meat is defrosted, boiled for 5-6 h. at 80 to 85‹C and after cooling, deboning and the removal of skins cartilages, ligaments and fats is evacuated, pasteurized, shock frozen and stored at negative temperatures.