METHOD FOR PRODUCTION OF NATURAL LUMP SEMI-PRODUCT FROM POULTRY MEAT ENRICHED WITH MILK (CURD) WHEY

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry, in particular, to production of natural lump semi-products as functional food products enriched with amino acids with reduced caloric content. One takes chicken breast meat cut into pieces sized 40 mm in size in amount of 90.0 wt% and bulb onions in amount of 10.0 wt%. One prepares marinade by way of mixing of curd whey with culinary salt, paprika and oregano. Meat cut into pieces at temperature not higher than +4 °C together with marinade in amount of 20.0 % of the weight of unsalted raw material is mixed in a blade mixer for 20 minutes. Marinade consists of 17.5 wt% curd whey cooled to 0–2% °C, 2.0 wt% of culinary salt, 0.4 wt% paprika and 0.1 wt% oregano. Then the semi-finished product is packaged into containers, labeled and packed into transport containers. Milk whey composition ensures the product balance by amino acid composition: threonine, histidine, arginine, lysine, methionine, leucine, tryptophan, milk whey carbohydrate composition is similar to carbohydrate composition of milk – glucose, galactose, a number of micronutrients such as potassium, magnesium, calcium, phosphorus, sodium, vitamins – biotin, thiamine, ascorbic and nicotinic acid, pyridoxine, retinol, tocopherol, riboflavin, choline, cobalamin.;EFFECT: method is proposed for production of semi-product of natural lump from poultry meat enriched with milk (curd) whey.;1 cl, 5 tbl