Turkey meat delicatessen product manufacture method

FIELD: food industry.

SUBSTANCE: method envisages usage of turkey meat fillet part and vegetal components for filling. The method involves turkey carcasses deboning, fillet salting, roll shaping and thermal treatment. During the roll shaping one introduces the filling represented by the following vegetal components: bilberries - 5 kg, green olives without kernels - 5.5 kg, walnut kernels - 4.5 kg as per 100 kg of the product.

EFFECT: method allows to manufacture the ready products of medical and preventive and dietary alimentation and simultaneously expands the rage of turkey meat products.

1 ex

 

The invention relates to poultry processing industry and can be used in the production of gourmet foods from meat turkeys on a commercial basis.

Known method of preparing a heat-treated roll of poultry (patent RU 2076613, Appl. 28.06.1995, publ. 10.04.1997). As a raw material for preparation of roll using standard carcass of chickens category 1, which, after boning and making spices are rolled into a roll form and kept in a dry salting, after which the rolls are subjected to heat treatment in a single stage with simultaneous roasting and Smoking with the use of smoke, wherein the process is conducted until a temperature of 80-85°C inside the loaf.

The disadvantage of this method is the use of dry salting after making spices and without additional components for the filling, which does not allow to expand the range of products from poultry and recommend it for preventive nutrition.

Known method of preparing a heat-treated roll "ures" (adopted for the prototype) poultry meat (patent RU 2130277, Appl. 30.01.1998 G., publ. 20.05.1999). The method includes deboning of poultry carcasses weighing not less than 650 g Chicken flesh discourage, surface RUB the curing mixture (salt, black pepper, granulated garlic). Half roll into the shape of a roll, packaging�Ute in double layer of aluminum foil and heat-treated in the oven.

The disadvantage of this method is the use in curing a mixture of spices limited without the use of toppings with additional components, to extend the range of organoleptic characteristics and apply the product for preventive nutrition.

The technical problem of the invention is the creation of a product medicated products and expanding the range of superior quality gourmet product made from Turkey meat. The product has low fat (5%) at the expense of Turkey meat with low fat content and the inclusion of plant ingredients (fruit extracts, green pitted olives, walnut kernel) that improves the digestibility of the protein.

An example implementation of the method. The method includes deboning carcasses of turkeys, Ambassador fillet meat in brine for 36-48 hours at a temperature of 3-4°C, then subjected to roll forming and heat treatment for 1.5 hours at 100°C. Recipe: fillet of Turkey meat - 85 kg, salt - 10 kg, sugar - 0.5 kg, smoke flavoring 8 kg, water - 90 kg per 100 kg of brine. As a filling of the molding roll is administered herbal ingredients: lingonberry fruits - 5 kg olives green pitted - and 5.5 kg walnut kernel - 4.5 kg per 100 kg of product.

The proposed technical solution based on the use of dietary masendeke and botanicals (fruits, cranberries, green olives pitted, walnut kernel) containing pectin, flavonoids, vitamins, organic acids, mineral substances, and is aimed at creating a product with curative properties, and stimulate a number of important physiological processes, including regulation of homeostasis, normalization of metabolic, functional and of a number of enzymatic processes.

This goal is achieved using high protein (28%) Turkey meat with low fat and cholesterol that determines its dietary properties, relative to other meats in it the highest content of vitamins PP, B1B2, phosphorus and selenium, which helps prevent cancer. As a filling of the molding roll included botanicals (fruits, cranberries, green olives pitted, walnut kernel), possessing curative properties, which is achieved due to the presence of biologically active substances: the cranberries - vitamins C and B2, carotene (provitamin A), sugars, catechins, mineral salts, pectin and tannins, organic acids (malic, citric, acetic, formic and oxalic); in green olives is monounsaturated fatty acids, antioxidants, Vit�min E and minerals; in walnut - polyunsaturated fatty acids, minerals and vitamins E, K, P and C.

This product combines a raw diet of complete protein meat turkeys and components containing useful biologically active substances. Such set of useful properties of raw meat and vegetable components in the formulation allows the use of this product for health care and diet, as well as to expand the assortment of gourmet products from Turkey meat. A tasting of the finished product, held in wildebeest SibNIA RAAS, showed an overall assessment of the quality as "very good" (8, 20 points on 9-point system).

In addition to the finished product are combined dietary properties of Turkey meat and biologically active substances of plant components.

A method of manufacturing a gourmet product made from Turkey meat, including deboning Turkey, the Ambassador of the fillet, roll forming and heat treatment, characterized in that the filling of the molding roll is administered following herbal ingredients: lingonberry fruits - 5 kg olives green pitted - 5.5 kg, walnut kernel - 4.5 kg per 100 kg of product.



 

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3 tbl, 3 ex

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9 ex

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1 tbl, 1 ex

FIELD: food-processing industry, in particular, preparing of meat farce.

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2 ex

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EFFECT: wider range and increased digestibility of canned food.

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