LV12555A - Process for producing hot smoked chicken-breasts - Google Patents

Process for producing hot smoked chicken-breasts

Info

Publication number
LV12555A
LV12555A LV990065A LV990065A LV12555A LV 12555 A LV12555 A LV 12555A LV 990065 A LV990065 A LV 990065A LV 990065 A LV990065 A LV 990065A LV 12555 A LV12555 A LV 12555A
Authority
LV
Latvia
Prior art keywords
chicken
temperature
semi
breast
finished product
Prior art date
Application number
LV990065A
Other versions
LV12555B (en
Inventor
Natalija Fomina
Livija Bluca
Astrida Altmane
Lilija Mazurevica
Original Assignee
Putnu Fabrika Kekava As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Putnu Fabrika Kekava As filed Critical Putnu Fabrika Kekava As
Priority to LVP-99-65A priority Critical patent/LV12555B/en
Publication of LV12555A publication Critical patent/LV12555A/en
Publication of LV12555B publication Critical patent/LV12555B/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

The present invention concerns the field of food-industry, particularly to meat-processing. It pertains especially to methods for producing hot-smoked breast of chicken sprinkled with mixture of seasonings. The aim of the invention is extending assortment of hot-smoked food-products. The intention is achieved by preparation of new product having increased taste gamut and nutritional value of them. Said method additionally allows efficient use of chicken-carcass after cuts of them. Method for producing hot-smoked breast of chicken contains making ready raw material using semi-finished product from chicken-carcass after boning them. Semi-finished product is pickled with complex phosphate-seasoning preparation and salt. Portion of marinade is injected in the semi-finished product. Rest of marinade is used by massage of semi-finished product in vacuum tumble-machine during 2 hours at 0- 1 0C. Rotation speed of vacuum tumble-machine is 3- 4 revolutions per minute. Breast of chicken is sprinkled with mixture of seasonings containing red and green paprika flakes, dry onion, mustard seeds and coriander. The next stage is drying a chicken-breast at the temperature of 60- 65 0C and smoking them at the temperature 65- 70 0C. Following stage is boiling at a temperature 80 0C until temperature in the product is 73- 75 0C. The end-product could be rapidly cooled to temperature of 15- 20 0C.
LVP-99-65A 1999-04-23 1999-04-23 Process for producing hot smoked chicken-breasts LV12555B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
LVP-99-65A LV12555B (en) 1999-04-23 1999-04-23 Process for producing hot smoked chicken-breasts

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LVP-99-65A LV12555B (en) 1999-04-23 1999-04-23 Process for producing hot smoked chicken-breasts

Publications (2)

Publication Number Publication Date
LV12555A true LV12555A (en) 2000-11-20
LV12555B LV12555B (en) 2001-04-20

Family

ID=19736590

Family Applications (1)

Application Number Title Priority Date Filing Date
LVP-99-65A LV12555B (en) 1999-04-23 1999-04-23 Process for producing hot smoked chicken-breasts

Country Status (1)

Country Link
LV (1) LV12555B (en)

Also Published As

Publication number Publication date
LV12555B (en) 2001-04-20

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