Lump semi-finished poultry meat products. Commodity characteristics of semi-finished poultry meat products. Shelf life of semi-finished poultry and game products

How much does semi-finished poultry meat cost (average price per 1 kg)?

Moscow and Moscow region.

Recently, semi-finished poultry meat products, as well as other types of usually frozen fast food products, have enjoyed unprecedented popularity and demand. Moreover, we are talking not only about already cut parts of poultry carcasses (wing, drumstick, thigh, breast, etc.), but also about finished culinary products. For example, poultry nuggets or chicken cutlets, as well as kebab and other semi-finished poultry products.

In the food industry, all semi-finished poultry meat products are classified according to two main parameters. As a rule, the type of meat used in the manufacture of semi-finished poultry products is taken into account. In addition, the production technology of one or another type of semi-finished poultry meat product is taken into account. According to this classification, depending on the type of meat, semi-finished products are distinguished from chicken meat, from chickens or broiler chickens, as well as from turkey meat, goose meat, as well as quail and guinea fowl meat.

If we consider the range of semi-finished poultry meat products from the point of view of production technology, then we can distinguish two main types - natural and chopped products. Natural semi-finished poultry meat products include whole poultry carcasses already prepared for further culinary processing, as well as components of such carcasses. for example, thigh, drumstick, as well as wing, breast or soup set. In addition, natural, semi-finished poultry meat products include fillets, as well as stuffed culinary products in a casing.

Chopped semi-finished poultry products include culinary products such as cutlets, meatballs, schnitzel, minced meat, as well as kebabs or nuggets. Chopped semi-finished products can be molded or in a shell. In addition to the main classification of semi-finished poultry products listed above, there is a distinction based on thermal regime. For example, semi-finished products from poultry meat are chilled, frozen, as well as frozen and deep-frozen products.

For each specific semi-finished poultry meat product, sanitary and epidemiological standards establish a certain thermal state. Semi-finished poultry meat products compare favorably with other meat products due to their relatively low caloric content. In addition, semi-finished poultry meat products, when properly prepared, can become an excellent dietary food product.

In the modern age of rapid technology and constant progress, an increasing number of housewives use affordable semi-finished poultry products in their daily diet. Such food products do not require much time to prepare. In addition, if you approach food preparation with soul and imagination, even an ordinary semi-finished poultry product can turn into a small but real personal masterpiece of culinary art.

Calorie content of semi-finished poultry meat 238 kcal

Energy value of semi-finished poultry meat products (ratio of proteins, fats, carbohydrates - bju).

Currently, the bulk of global poultry meat production is broiler meat - 62.5%, turkey - 7.5%, duck - 4.2%, goose - 2.8%, and other poultry meat

(chickens, quails, guinea fowl, pheasants) account for the remaining 23%.

The rapid growth in poultry meat production is due to constant demand for it from consumers. The consequence of this is the expansion of the range of poultry products, the development of new recipes, new technologies that ensure the safety of products and maintain their high quality.

One of the promising areas of deep processing of poultry meat is the production of semi-finished products. For a manufacturer, selling poultry meat in the form of semi-finished products allows you to increase profits by up to 30% compared to selling the same meat in the form of carcasses.

The raw materials for the production of semi-finished chicken products are chilled and frozen gutted poultry carcasses. Carcasses with discolored muscle and fat tissue, bruises and hemorrhages, frozen more than once, poorly bled, and skinny are not allowed.

A fairly wide range of semi-finished poultry products, including natural, natural breaded, stuffed, meat-and-bone, boneless, chopped semi-finished products, allows for the rational use of raw materials, while meeting the needs of consumers of different social strata.

Natural semi-finished chicken meat products include fillet and fillet with bones, breast, legs, boneless meat, sets for broth and stewing. For semi-finished turkey meat products - turkey drumstick, turkey quarter (hind), turkey wing (whole), shoulder part of the wing, elbow part of the turkey wing. Chicken fillet - pectoral muscles without skin, chicken fillet with bone includes a shoulder bone freed from pulp, 3...4 cm long. Chicken breast - pectoral muscles with hard bone and skin. Turkey quarter is a part of the carcass consisting of the tibia, femur, ischium, pubic bones, caudal vertebrae and coccyx with muscle tissue and skin; turkey wing - the forelimb of the carcass, separated at the shoulder joint; humeral part of the wing - the humerus with adjacent muscle tissue and skin; ulnar part of the turkey wing - the ulna and radius bones with adjacent muscle tissue and skin.

The All-Russian Research Institute of Poultry Processing Industry has developed scientific documentation on a range of natural semi-finished poultry products (including products made from hand-boned boneless meat). They differ from semi-finished products produced using traditional technology in that during their production seasonings, food additives and spices are added to the raw materials.

New systems and technologies for marinating and salting contribute to the expansion of the range and production of semi-finished products with a more delicate taste, maximally prepared for culinary processing.

Such semi-finished products include carcasses and parts of chicken carcasses, natural chickens in Mexican, Indian, Chinese, etc. The surface color of semi-finished products in Mexican is bright red, in Indian - yellow, in Chinese - bright orange with green particles. Each type of seasoning includes 5... 7 types of spices and spicy vegetables, salt; Mexican seasoning contains a large amount of red pepper, as well as monosodium glutamine.

Semi-finished products made from boneless meat are significantly expanding the range. These are fillets from white and red meat of chickens and turkeys, boneless chicken and turkey meat, etc. To produce fillets from white meat, the muscle tissue separated from the hard part of the carcass is beaten, giving the piece a flat shape, then the edges are smoothed with a knife so that the semi-finished product is oval in shape. Red meat fillet comes from a whole piece of the muscle part of the thigh. It is separated manually or using a device for mechanical deboning of the legs. The piece is beaten and given an oval shape, similar to white meat fillet. Boneless chicken and turkey meat is made from large pieces of meat with skin, cutting them into pieces with side dimensions of 15... 30 mm. The prepared semi-finished products are moistened and sprinkled with mixtures of spices with turmeric, paprika or herbs.

Semi-finished poultry meat products marinated or kept in brine are obtained from carcasses and carcass parts of chickens, chickens, broiler chickens. The brine is injected into the carcasses, massaged for 20... 30 minutes with the addition of spices, the product is kept for 6... 12 hours, or the prepared carcasses are placed in rows vertically, breast down, in a stainless steel container, each row is sprinkled with a mixture of ground black pepper and chopped garlic , pour brine, cover with a wire rack, keep at a cooling temperature for 12...20 hours, remove and keep on tables with a wire rack to drain the brine.

The brine contains table salt, granulated sugar or glucose, phosphates, and soluble soy protein or food caseinate, carrageenan, starch, xanthan gum (or carob, or guar), and the additive “Gummin” can also be added. The complex additive "Gummin" includes carrageenate, xanthan gum, sodium phosphate, soy protein (recipes No. 2 and 3), corn starch (recipe No. 1), nutmeg, glucose, black or white pepper, cardamom, monosodium glutamate (recipes 1 and 2), sodium ascorbate. Almost all of the ingredients presented (except for sugars, spices and sodium ascorbate) increase the moisture-binding ability of meat. The volume of the carcass increases and it looks more plump. Massaging increases tenderness and juiciness. Salting increases the weight of the semi-finished product, reducing its cost and increasing the yield of the finished culinary product

Semi-finished products in this group include shawarma, marinated shish kebab, and tobacco chicken. Add wine vinegar or a 3% solution of citric (acetic) acid to the brine for chicken (turkey) shawarma.

When making marinated shish kebab, prepared pieces of meat are mixed with salt, finely chopped onions, herbs, wine vinegar and a 3% solution of citric or acetic acid, placed in stainless steel containers and kept for 8...12 hours.

Tobacco chickens differ from other semi-finished products kept in salting only in the shape of the carcass, for which the crest of the breast bone of the carcass is sawed down to the base of the neck and given a flat shape.

The traditional range of minced semi-finished poultry products is represented by high-quality hand-boned chicken or turkey products. The group includes Kiev cutlets and Kiev cutlets made from minced meat, Poltava cutlets, special cutlets, galantine, natural schnitzel. For Kiev cutlets, large and small fillets are cut out of the carcass, cleaned of films and tendons, and lightly beaten. Place minced meat and pieces of butter in the middle of a large fillet, cover with a small fillet, wrap the edges of a large fillet so that all the minced meat is covered with muscle tissue. The cutlet is shaped into a pear, dipped in egg twice and rolled in breadcrumbs. The recipe for Kiev cutlets made from minced meat consists of minced chicken (turkey) meat (70%), butter (17%), eggs (3%), hydrated soy protein (6%).

Chopped semi-finished products are produced from the meat of chickens, chickens, broiler chickens, turkeys, turkey poults, pork, beef and other ingredients. The preparation of raw materials, cutting, deboning and trimming of meat is carried out in accordance with the general technological scheme for the production of semi-finished products.

Improved salting and breading technologies combined with modern equipment increase the possibilities for creating new flavors.

The assortment of chopped semi-finished products has been expanded with the following names: Slavic, capital, old Russian, home-made, village-style, Nezhin cutlets; homemade, hunting, Cossack, Siberian meatballs; schnitzel Borodinsky, village, Slobodsky, Posolsky, peasant with herbs, onions and eggs. The recipe for half of the items includes hand-boned poultry meat, and the majority of items include meat from slaughtered animals. All names, except Slavic and Old Russian cutlets, posolsky schnitzel, contain 10...50% mechanically separated poultry meat. Most products for binding minced meat use soy, milk, and animal proteins instead of wheat flour bread. All semi-finished products are breaded.

In addition, stuffed products, homemade chicken sausage, chicken kupaty, chicken lula kebab, zrazy with fillings, Gordon Blue cutlets, Wiener schnitzel, chicken sofi schnitzel and other semi-finished products with spices and breaded with spices are in great demand among the population. . The fillings used are onions with eggs, liver with buckwheat porridge, mushrooms, herbs, cheese, cabbage, beans with nuts, ham with horseradish, carrots with nuts, potatoes, rice, prunes and dried apricots. Most often, chicken legs are stuffed. The thigh part of the carcass is deboned on devices for deboning the legs, thereby obtaining muscle tissue with a cavity, which is filled with filling. Zrazy with fillings is produced from pieces of poultry, minced meat, and mechanically separated poultry. The types of fillings are the same as for stuffed chicken legs. Gordon Blue cutlets are made from manually and mechanically separated minced meat. The minced meat is rolled out and two thin flat cakes are cut out. Place pieces of ham and cheese on the first flatbread. Place a second flatbread on top, give the semi-finished product an oval shape, dip it in dough or bread it with wheat flour.

When preparing semi-finished products with spices, flavoring mixtures are added to aromatic mixtures, for example “Zurnal”. The mixtures are produced in three forms: with turmeric - it gives semi-finished products a yellow color, with paprika - orange, with herbs - green. The prepared semi-finished products are moistened and sprinkled with one of three types of mixtures. When producing semi-finished products breaded with spices, Kurmin breading is added, consisting of two equal parts of breadcrumbs and a mixture of spices of different colors.

Currently, from the meat of chickens, chickens, broiler chickens, turkeys, pork, beef, rice, carrots, tomatoes, onions, peppers and spices, such types of semi-finished products as meat cabbage rolls, lazy meat cabbage rolls, cabbage rolls in grape leaves (at home), vegetable cabbage rolls.

When forming cabbage rolls, put minced meat on prepared cabbage leaves and wrap it, giving the cabbage rolls a rectangular or oval shape. When preparing dolma, the minced meat is wrapped in one or two grape leaves. Stuffed cabbage rolls are placed on trays, then cooled or frozen in chambers.

Dumplings, ravioli, and manti made from poultry are also in demand on the market. The assortment includes Altai, Barnaul, Vyatka, homemade dumplings; ravioli Milanese, Bergamo, Turin; Andijan manti, in Uzbek.

When manufacturing products of this group, minced meat and dough are prepared separately. To make minced meat, raw meat, lard, raw fat, soy or milk protein, herbs, cheese, vegetables, fried mushrooms, breadcrumbs, and spices are used. It is allowed to use pork and trimmed beef instead of equal amounts of chicken and turkey mince. Dumplings are formed on dumpling machines by stamping or manually. The molded products are placed on trays and frozen at a temperature of minus 18°C. Frozen dumplings are tumbled to give them a smooth, polished surface and to separate the remaining flour and dough crumbs from the filling.

Taking into account the specifics of nutrition and medical and biological requirements for composition, recipes for ready-to-eat functional products based on poultry meat have been developed for feeding preschool and school-age children. Products include 40-50% meat or poultry liver, 4% vegetable oil, up to 15% mushrooms, rice cereal, up to 6% dietary supplements (avimin, seaweed, mineral fortifier), as well as vegetables and other components.

Whole poultry and game carcasses are seasoned in one of the following ways and used for boiling or frying. Stew - poultry carcasses are cut into pieces of 2-3 pieces. per serving, weighing 40-50 g each. Pilaf - the carcass is cut into pieces of 4-5 pieces. per serving, weighing 25-30 g each. For the cutlet dish, natural prepared large chicken fillet with bone is trimmed, given the appropriate shape and fried.

To prepare semi-finished products from poultry and game, you need to remove and clean the fillets. They do it as follows. Place the carcass on its back with the legs facing you, cut the skin and flesh on the flanks, pull off the legs and place them on a cutting board. They remove the skin from the pectoral muscles, turn the carcass over with the chest part facing you, cut the muscle on one side of the bone along the protrusion of the chest, cut the fork bone (arch), cut the tendons connecting the humerus to the frame. After that, one fillet is removed in the same way, but the second fillet is removed from the other side.

The resulting fillet is cleaned. To do this, separate the inner muscle (small fillet) from the outer muscle (large fillet). Having pulled out the tendon from the small fillet, it is beaten. From a large fillet, remove the bone-fork, clean the shoulder bone from pulp and tendons, shorten it by cutting off the thickened part of the bone, leaving 3-4 cm. Then moisten the fillet in cold water, place it on a board and cut off the outer film. Now you can make longitudinal cuts in the large fillet and open it.

Natural cutlets . A large open fillet with a tendon bone is cut in 2-3 places, then a small fillet is inserted into this cut. After this, folding the edges of the large fillet into the middle, close the small fillet and give it an oval shape.

Breaded cutlets . They are prepared in the same way as natural cutlets (see above), but then they are dipped in lezone and breaded in white breading.

Chicken schnitzel (capital). Cut off the shoulder bone of a large fillet. The fillet is cleaned and opened. Lightly beat, cut the tendons in 2-3 places, place a small fillet on it, cover it with the edges of a large fillet and give it an oval shape. After that, the resulting semi-finished product is moistened in lezone, breaded in stale wheat bread without crusts, cut into strips.

Chicken cutlets . They beat off a large open fillet with a bone, cut the tendons. Place the broken pieces of flesh on the resulting cuts (pieces of flesh can be cut from a small fillet or use trimmings from a large fillet). Place chilled butter in the middle of the fillet (in the form of a sausage), cover the top with the remaining small fillet and wrap the edges of the large fillet. After that, the prepared semi-finished product is moistened in a lezone, breaded in white breading, again moistened in a lezone and breaded. Before frying, the semi-finished product should be stored in the refrigerator to keep the oil congealed.

Stuffed cutlets . You can make cutlets from poultry and game fillets stuffed with thick milk sauce or minced liver. To do this, cut off the bone from a large, cleaned fillet, open it, beat it, and cut the tendons. Place minced meat in the middle of the fillet, cover with the small fillet, inserting a trimmed bone under it from the thin side of the large fillet. Then the edges of the large fillet are folded and the semi-finished product is given a pear-shaped shape. Then they are dipped in lezone and breaded.

Finely chopped porcini mushrooms or champignons, salt are placed in a thick milk sauce for minced meat, everything is mixed and raw eggs are added so that the sauce does not leak out.

Cutlet mass . To prepare the mass, chickens, hazel grouse, turkeys, black grouse, partridges, pheasants and wood grouse are used. From poultry carcasses you can use fillet pulp and legs, from game carcasses (except pheasants and partridges) - only fillet. The pulp is passed through a meat grinder, bread soaked in milk, salt, butter or margarine are added, mixed and passed through the meat grinder again. After this, the mass is knocked out. You can add ground pepper to the game cutlet mixture. Norm of products per 1 kg of poultry pulp (in g): wheat bread - 250 g, milk and cream - 300 g, butter - 50 g, salt - 20 g.

The cutlet mass is divided into portions, coated in white breading, and shaped into cutlets and meatballs.

For Pozharsky cutlets, the cutlet mass is breaded in wheat bread, cut into cubes, and given an ovoid-flattened shape.

Dumpling mass . Pass the chicken fillet or game pulp through a meat grinder 2-3 times, add stale white bread or puff pastry soaked in milk or cream, mix and pass through the meat grinder again. Then grind the mass in a mortar and pass through a sieve. The pureed mass is cooled and beaten, adding egg white in small portions. During the whipping process, pour cold cream or milk into the mixture. Add salt to the prepared dumpling mass and mix gently. The mass is ready when a piece of mass, lowered into water, floats to the surface. The dumpling mass has a delicate, fluffy consistency. Usually dumplings and steamed mixtures are prepared from it.

Shelf life of semi-finished poultry and game products

The surface of poultry carcasses should be clean, without remains of feathers and stumps, without mucus, dry, the fat is pale yellow, the beak is shiny. Minor skin burns and two or three skin cuts no longer than 2 cm are allowed. The color and smell characteristic of this type of bird, without any foreign odor. The consistency of the pulp is dense and elastic. Carcasses should be free of blood clots and bile-soaked areas.

Natural cutlets - without skin and surface film, the tendons are cut in 2-3 places, the shoulder bone is cleaned of pulp, its length is 3-4 cm with part of the head chopped off. The weight of the bone is 5 g. The semi-finished product may contain inside a small fillet or 1-3 pieces of the pulp of another fillet. The shape of the fillet is oval, the color ranges from white-pink to pink, the smell is characteristic of fresh chicken meat, the consistency of the meat is dense and elastic.

Breaded cutlets must meet the same requirements as natural cutlets. Their surface should be covered with an even layer of white breading; moistening and the breading should not sag.

Chopped cutlets have an oval-flattened shape, the surface is evenly breaded, without cracks or broken edges, the consistency is soft, the smell is characteristic of benign meat.

Prepared semi-finished products are cooled to a temperature not exceeding 6 °C and stored at a temperature from 0 to 4 °C. Processed carcasses are placed in metal boxes or trays and stored for no more than 36 hours, breaded cutlets - up to 24 hours, giblets, soup sets and bones - up to 18 hours, chopped products - up to 12 hours.

Natural, breaded cutlets and minced meat products (cutlets, meatballs) are placed on the edge at an angle in one row. Chicken Kiev and stuffed cutlets are also placed in one row, but not on the edge. The cutlet mass is placed on baking sheets in a layer of 5-7 cm and cooled.

Natural semi-finished products intended for use in fried form are produced mainly from the meat of young poultry: chickens, broiler chickens, ducklings, less often from chickens and ducks (when producing semi-finished products from adult poultry, fried meat turns out to be tough and dry).

The best quality indicators are found in semi-finished products made from chilled, ripened meat. Chilled semi-finished products can be obtained from frozen meat (after complete defrosting). The storage stability of natural semi-finished poultry meat products in chilled and frozen form primarily depends on the production culture. Therefore, during their manufacture it is necessary to especially carefully observe sanitary and hygienic requirements.

Processing of poultry carcasses in the production of semi-finished products is usually accompanied by an increase in bacterial contamination of the product. An increase in temperature and humidity on the surface of poultry carcasses has a beneficial effect on the growth of microorganisms, and subsequent cutting is accompanied by significant bacterial contamination of semi-finished products.

The duration of storage of chilled poultry meat before cutting should not exceed 6 days.

When producing semi-finished products from frozen meat, the loss of nutrients during thawing of poultry carcasses should be taken into account. Proteins containing all essential amino acids are separated with meat juice.

the first part and the leg, and the rest of the carcass with a high content of bones is sent for mechanical deboning. Mechanically separated poultry meat is used to produce hunting and Kuban dumplings.

Selling the most valuable parts of a carcass in the form of semi-finished products is economically feasible, since the consumer purchases meat without bones (fillet or with a small content of them), the company sells it at a higher price than whole carcasses, and the remaining part of the carcass is completely removed during mechanical deboning edible parts.

NATURAL SEMI-FINISHED CHICKEN MEAT PRODUCTS

Chicken meat is used to produce: chicken fillet with bone; chicken leg; chicken broth set; chicken carcass prepared for cooking.

Chicken carcass prepared for culinary processing and chicken fillet with bones are produced only by public catering establishments and are not allowed for sale in the retail chain, including in Kulinariya stores.

To produce semi-finished products from chicken meat, gutted and semi-gutted carcasses of chickens of categories I and II are used, chilled and frozen, with a shelf life in a refrigerated state of no more than 3 days, in ice cream - no more than 2 months.

The range and characteristics of natural semi-finished products from chicken meat are presented in table. 3.28.

Assortment and characteristics of natural semi-finished products from

Chicken meat

Semi-finished chicken products have dense, elastic muscles. When pressing with a finger, the resulting hole quickly levels out.

Chicken carcasses prepared for cooking are characterized by a whitish-yellow color with a pink tint. For lean carcasses - yellowish-gray with a reddish tint. Fillet and fillet with bone are light pink or pink in color. The legs are characterized by a whitish-yellow color with a pink tint or a yellowish-gray color with a reddish tint. In the broth set, the color of the areas covered with skin is whitish-yellow; the remnants of the tissue have a pale pink or pink color. Subcutaneous and internal fat is pale yellow or yellow in color.

Technological process for the production of semi-finished products from 178

chicken meat is produced in compliance with sanitary rules in accordance with the following technological scheme. Prepared chicken carcasses are dismembered on a conveyor line or on stationary tables using knives.

Dismemberment of chicken carcasses on conveyor lines. Gutted chicken carcasses are secured on hangers by the tarsal joint. The operations of separating parts are performed sequentially during the process of moving carcasses along the conveyor when each worker performs a certain operation.

On the conveyor line, the carcass is cut into the following parts: wings, breast, dorsal-scapular, lumbosacral and legs.

The dismemberment of carcasses begins with the operation of separating the wings. The index finger of the left hand is inserted between the wings, taken into the hand and pulled slightly towards you (the carcass is turned with its back to the worker). A knife held in the right hand is applied to the wings at the shoulder joint and an incision is made in the skin, muscle and connective tissue. After the knife blade passes slightly through the shoulder joint, the knife is turned down at a right angle, brought under the wings and finally cut off (Fig. 3.7). It is necessary to ensure that as little pectoral muscle as possible remains on the wings.

Wings, separated from the carcass, are dumped into a storage tank or onto a conveyor belt to be fed for packaging.

The operation of separating the thoracic part is performed as follows. The carcass, turned with the chest part towards the worker, is held with the right hand in the

The parts of the cervical and thoracic vertebrae, with the left, grab the sternum and, by moving towards themselves and downwards, break the connection of the scapula and the caracoid bone. The tendons and skin are trimmed with a knife. The separated breast part is dumped into a storage tank or onto a conveyor belt.

When performing the operation of separating the dorsal-scapular part, the carcass is turned with the abdominal cavity towards the worker. The carcass is held with the left hand in the area of ​​the thoracic vertebrae and, with a knife in the right hand, is cut on both sides along the line between the last ribs. Then the spine is broken between the thoracic and lumbar vertebrae and the incision is completed (Fig. 3.9).

The separated dorsal-scapular part is dumped into a storage tank or onto a conveyor belt.

If the broth set is wrapped in polyethylene or cellophane napkins during packaging, you do not have to separate the dorsal-scapular part from the lumbosacral part. After the operation of isolating the breast part, an operation is performed to separate the legs.

When separating the legs, the carcass is turned with its back towards the worker. With your left hand, remove the right leg from the pendant and hold it in the shin area. Using a knife in the right hand, an incision is made between the ischium and thigh to the hip joint. After the cut is made, the leg is folded back from the rest of the carcass until the joint is freed from the glenoid fossa. Next, the leg is finally cut off (Fig. 3.10). 180

Then the second leg is separated (the carcass is held with the left hand in the area of ​​the sacral vertebrae). The lumbosacral part and the legs are dumped into a storage tank or onto a conveyor belt.

The isolated chest part is deboned. At the same time, it is placed on the table with the keel up, pressed with the left hand, the skin is trimmed and removed. The pectoral muscles are cut along the chest bone, then along the collarbone and separated, carefully cutting with a knife. Then the tendons are removed from the minor muscle; the tendon connecting the major and medial muscles is cut in two or three places (Fig. 3.11).

The edges of the fillet are smoothed, cutting off any irregularities. The fillets processed in this way are dumped into a storage tank or onto a conveyor.

Dismemberment of chicken carcasses on a stationary table. On the table, the carcass is dissected into the following parts: fillet, legs, wings, dorsal-scapular part along with the sternum, caracoid bones and collarbone, lumbosacral part.

Then the carcass is placed on the right side with the tailbone away from itself (slightly at an angle) and the left wing is separated.

In the next operation, the fillets are isolated. The carcass is placed with its back on the table, with the tailbone facing away from you, cuts are made on both sides of the skin and muscle tissue between the thigh, ribs and ischium and the skin is removed from the pectoral muscles. On each side of the carcass, the muscles are cut along the sternum, then along the collarbone and separated, carefully trimming them with a knife (Fig. 3.13).

When removing the legs, lay the carcass with the keel up, take it by each leg so that the thumb is on the inner side of the thigh, and the remaining fingers are on the outer side, and bend the legs until the thigh joints are freed from the articular fossae. Then the carcass is turned with the keel down, the tailbone towards you and by moving the knife towards you from top to bottom, the left leg is separated, turning the carcass with the tailbone away from you, the right leg is separated (Fig. 3.14).

They are then placed in a storage tank or on a conveyor belt.

The remaining part of the carcass is laid on the left side, an incision is made from the spine to the end of the abdominal cavity along the line between the last ribs. Then the carcass is turned on the right side and a similar incision is made on the other side, the spine is broken at the junction of the thoracic vertebrae with the lumbar vertebrae and the incision is completed. With this dismemberment, the sternum, caracoid bones and clavicle remain on the dorsal-scapular part (Fig. 3.15).

The separated lumbosacral and dorsal-scapular parts are placed in a storage container or on a conveyor belt. If polyethylene or cellophane napkins are used for packaging, do not separate the wings from the carcasses and the dorsal-scapular part from the lumbar part.

Natural semi-finished poultry products.

Natural semi-finished products intended for use in fried form are produced mainly from the meat of young poultry: chickens, broiler chickens, ducklings, less often from chickens and ducks (when producing semi-finished products from adult poultry, fried meat turns out to be tough and dry).

Table 2.16

semi-finished beef products

Table 2. 17

Assortment and characteristics of small-lump pulp

semi-finished pork products

Continuation of the table. 2.17

Table 2.18

Assortment and characteristics of small-lump pulp

semi-finished horse meat products

The best quality indicators are found in semi-finished products made from chilled, ripened meat. Chilled semi-finished products can be obtained from frozen meat (after complete defrosting). The storage stability of natural semi-finished poultry meat products in chilled and frozen form primarily depends on the production culture. Therefore, during their manufacture it is necessary to especially carefully observe sanitary and hygienic requirements.

Continuation of Table 2.18

Table 2.19

Assortment and characteristics of small-lump pulp

semi-finished lamb products

For semi-finished products, it is recommended to use not the entire poultry carcass, but only the most valuable parts, such as the breast and legs, and the rest of the carcass with a high bone content is sent for mechanical deboning. Mechanically separated poultry meat is used to produce hunting and Kuban pel-meni.

Table 2.20

semi-finished beef products

Table 2.21

Assortment and characteristics of small-piece meat and bones

semi-finished pork products

Continuation of the table. 2.21

Table 2.22

Assortment and characteristics of small-piece meat and bones

semi-finished lamb products

Selling the most valuable parts of the carcass in the form of semi-finished products is economically feasible, since the consumer purchases boneless meat

(fillet or with a small amount of them), the company sells it at a higher price than whole carcasses, and the edible parts are completely removed from the remaining part of the carcass during mechanical deboning.

Natural semi-finished products from chicken meat. Chicken meat is used to produce: chicken fillet with bone; chicken leg; chicken broth set; chicken carcass, prepared for cooking.

The range and characteristics of natural semi-finished products from chicken meat are presented in table. 2.24.

Meat on the bones

Frozen Chilled

Defrosting

Cutting

ABOUT dump, vein

Lumpy meat and bone parts Bones, cartilage

semi-finished carcass tendons

n cutting sawing into pieces

portioned small-piece small-piece

semi-finished meat and bone products

semi-finished products semi-finished products

laying packaging in polymer

film materials for inserts

packing in boxes

cooling

storage

transportation

implementation

Rice. 2.18. Technological scheme for the production of portioned and small-piece semi-finished products Table 2.23

Periods of storage and sale of chilled semi-finished products

from the end of the technological process

N natural semi-finished products from broiler chicken meat.

the color is pale pink, in quarters the parts of the legs covered with skin are pale yellow, the inside is pale yellow to yellow. Broiler chicken fillets are characterized by a light pink or pink color. The leg has a pale yellow color with a pink tint.

In the soup set, the color of the areas covered with skin is pale yellow, while the remaining fabric is pale pink. The internal fat is pale yellow or yellow in color.

The technological process for the production of semi-finished products from broiler chicken meat is carried out in accordance with the technological diagram (Fig. 2.19). Prepared carcasses of broiler chickens are dismembered into pieces using a Stork (Netherlands) S-5000 A machine, a domestic Ya6-FRTs machine or a circular saw. Table 2.24

from chicken meat

When dismembering broiler chicken carcasses using a Ya6-FRTs machine, the carcasses are fed into the conveyor cells, placing the back side up towards the machine. The machine automatically dismembers the carcasses into four parts: the chest, two hind quarters and the dorsal-scapular part with wings (Fig. 2.20-2.22). The remaining skin of the neck on the chest is cut off by hand.

The separated parts of the carcass are sent for packaging. Tobacco chickens. Natural semi-finished products - tobacco chickens are produced from gutted or semi-gutted carcasses of category 2 chickens in a chilled (with a shelf life of up to 3 days) or frozen. In appearance, these semi-finished products are flat-shaped gutted carcasses without kidneys and lungs, the surface is without stumps and hair-like feathers. The smell characteristic of benign meat. The weight of semi-finished products (one carcass) should not exceed 1000 g. The technological process is regulated by the scheme (Fig. 2.23). Amateur chickens. To produce semi-finished chicken products, amateurs use gutted and semi-gutted carcasses of category 2 chickens and category 2 broiler chickens in a chilled state with a shelf life of no more than 3 days in a frozen state. Semi-finished amateur chicken is a flat-shaped gutted carcass in its entirety or in the form of longitudinal halves without kidneys, lungs and neck skin. The surface is moistened, with particles of spices, without stumps and hair-like feathers. The smell is characteristic of benign chicken meat with a pronounced aroma of spices. The sodium chloride content should not exceed 2.5%. The weight of the finished semi-finished product (one carcass or half carcass) should not exceed 1000 g. Table 2.25

Assortment and characteristics of natural semi-finished products

from broiler chicken meat

1. Textbook for students of specialty 270900 “Technology of meat and meat products” of all forms of education (2)

   Tutorial

   Technology of meat and meat products. Part 2: Tutorial in 3 parts. Kemerovo: Kemerovo Technological Institute of Food Industry, 2004.

2. Textbook for students of specialty 270900 “Technology of meat and meat products” of all forms of education (3)

   Tutorial

   Technology of meat and meat products. Part 3: Tutorial in 3 parts. Kemerovo: Kemerovo Technological Institute of Food Industry, 2004.

3. Methodological complex for students of specialty 270900 - technology of meat and meat products in the direction

   Working programm

   The methodological complex is intended for students of specialty 270900 – “Technology of meat and meat products” in the direction 655900 – “Technology of raw materials and products of animal origin” by correspondence and distance learning.