In the modern world, poultry farming is the main source of meat market formation. This is due to the consumer properties and availability of products for the majority of the population, because this meat is characterized by a fairly low level of cost for the consumer compared to other types of livestock products.

In the Russian market for these products, the time has come for rapid development, both in terms of quantity and quality. Today we are no longer talking about reducing production, today we are increasing the output of this product.

Poultry products are a familiar food for Russian consumers, and the market for this meat is characterized by stable demand. The potential of the domestic poultry meat market is great, while the demand for such products often exceeds supply

Classification and assortment of poultry meat

Chickens, geese, ducks, turkeys and guinea fowl are the main types of poultry.

The most common type of poultry is the chicken. According to the productivity of chickens, they are divided into meat, egg-laying and general use (meat-laying).

Meat chickens (cornish, brahma, langshan) are characterized by a large live weight: for roosters -3.5-5.5 kg, for chickens -3-4.5 kg and rapid growth, precocity, good development of the muscular base with a low level of connective tissue . Up to 70% is b output of b meat, which is a fairly high figure.

Broilers are chickens of meat breed. They are distinguished by high precocity, and in the period of 60 days they can reach a live weight of 1.6 kg or even more. Broiler meat - chicken is characterized by tenderness, juiciness, excellent dietary and taste qualities. 20% protein mass and 5.2-12.3% fat - the basis of broiler meat. In stores, meat breed chickens should be offered to the buyer chilled in order to preserve the full value of broiler meat.

For egg-laying chickens (Russian whites, anyu - Hampshire, leghorns, and Poltava, white Moscow) are characterized by a small size and live weight for roosters - 2.7-3 kg, for chickens - 1.8-2.2 kg., and 220-260 egg year is an indicator of egg production.

Common chickens (Zagorsk, Plymouth Rocks, L Livensky, Moscow Black) are characterized by larger sizes, although the size of the eggs is somewhat smaller. The live weight of a rooster is 3.5 - 4 kg, for a chicken - 2.5-3 kg. The rapid growth of these chickens is associated with good fattening.

Geese are characterized by significant size and large mass: for ganders - 6-12 kg, for geese - 5-10 kg. The most widespread is the meat of such breeds as Arzamas, large raw, Kholmogory, Tula, Lithuanian.

Features of ducks. They have fast growth, reaching 2kg at 8 weeks of age. In Russia, Beijing, Moscow white, mirror ducks are bred. Productivity for meat makes it possible to distinguish from them meat, egg-laying and general use.

The largest poultry species is the turkey, which is bred for large amounts of meat. The mass of a turkey is 12-16 kg, a turkey is 7-9 kg. For a fattened turkey, the % slaughter yield is 85-90. The meat of this bird is characterized by high taste qualities, good digestibility. North Caucasian bronze, bronze broad-chested, Beltsville breeds are quite widespread in Russia.

Guinea fowls are a less common type of poultry. They are distinguished by their small size and live weight of 1.6-2.2 kg. The meat of the guinea fowl can be compared to the meat of game birds, although it is more tender and fatty. Guinea fowl breeds are easily bred. pearl and blue

The type and age of the bird make it possible to subdivide all the meat into young (chicken carcass, broiler chicken, ducklings, goslings, turkeys and caesarlings), and adult (chicken carcass, duck, goose, turkey and guinea fowl).

The carcass of a young bird is characterized by a cartilaginous keel, a not coarsened beak, and delicate elastic skin. Chickens, broilers - chickens, turkey poults and caesarlings on the legs of carcasses have smooth and tight-fitting scales, tubercles of underdeveloped spurs; ducklings and cesareans are characterized by delicate skin on their legs.

The carcass of an adult bird is distinguished by an ossified solid keel of the sternum, a keratinized beak. Chickens, turkeys and guinea fowls have rough scales on the legs of their carcasses, ducks and geese have rough skin, roosters and turkeys are distinguished by hard spurs on their legs.

The technological method of processing poultry prepared for sale provides options for semi-gutted, gutted, gutted complete with offal and carcass neck.

Half-gutted - these are carcasses, which are characterized by the removal of the intestines and cloaca, and the goiter is full.

In gutted carcasses, the removal of internal organs, the head along the 2nd cervical vertebra, the neck without skin at the level of the shoulder joints, the legs along the metatarsal joint or below it, but not more than 2 cm. Do not remove the internal fat in the lower abdomen of the carcass. It is allowed to sell carcasses together with lungs and kidneys.

Gutted carcasses complete with giblets and neck are eviscerated bird carcasses, the abdominal cavity of which is filled with a set of processed giblets (heart, liver, gizzard) and neck.

Poultry carcasses are divided into cooled, chilled and frozen carcasses based on thermal conditions. The temperature in the thickness of the pectoral muscle of the cooled carcasses should not exceed 25 ° C; chilled - from 0 to 4ºC, frozen - not higher than -8ºC.

Depending on the fatness and quality of post-slaughter processing, the carcasses of all types of poultry (except for old roosters) are divided into 2 categories - 1 and 2. The fatness category is determined by the degree of development of muscle tissue and the allocation of the crest of the sternum (keel), the amount of subcutaneous fat deposits and the quality of processing surfaces.

Carcasses of birds are distinguished by well-developed muscle tissue, and carcasses of broiler chickens have very good developed muscle tissue.

Chickens, hens, turkeys and chickens have a rounded chest if they are broiler carcasses. The keel of the sternum is imperceptible in them, although chickens, turkey poults, and cesarean chicks are distinguished by a barely prominent keel.

Subcutaneous fat deposits are visible on the carcasses of chickens and chickens in the lower abdomen, as well as on pockmarks in the form of a broken line; in broilers - chickens - in the lower abdomen; in ducklings, goslings and turkeys - on the chest and stomach; in chickens and turkeys - in the abdomen, on the chest and in the form of a continuous strip on the back; in ducks and geese, they cover the entire carcass, except for the legs and wings, but in geese they are more significant; guinea fowl - on the stomach and in the form of an intermittent strip on the back.

The following requirements speak of the quality of the post-mortem processing of the carcass: good bleeding, correct body, clean skin without feathers, without fluff, without stumps and without hairy feathers, without wax and scratches, without tears and stains, without bruises and intestinal remnants.

Gutted carcasses are distinguished by a cleaned mouth and beak from food and blood, cleaned legs from dirt and calcareous growths. Single stumps and light abrasions are allowed, no more than two skin breaks 1 cm long each are allowed (but not on the fillet); slight desquamation of the epidermis of the skin is allowed.

The development of muscle tissue is satisfactory, with the exception of broiler chickens. The keel of the breast bone stands out, the pectoral muscles with the crest of the breast bone form an angle without depressions on its sides.

Chicken, chicken, turkey and turkey carcasses - are characterized by a slight deposition of subcutaneous fat in the lower back and abdomen of ducks, ducklings and geese are characterized by deposition of fat on the chest and abdomen; goslings - only on the stomach; guinea fowl and caesery -only on the lower abdomen. With a completely satisfactorily developed muscle tissue, fatty deposits may be absent if the muscle tissue is satisfactorily developed.

For carcasses of old roosters with spurs over 1.5 cm, fatness does not matter, they still belong to category 2.

On carcasses of category 2, a small amount of stumps and abrasions is allowed, no more than three tears in the skin 2 cm long are possible. each, a slight desquamation of the epidermis of the skin, but all this should not drastically impair the presentation of the bird carcass.

Bird carcasses that meet the nutritional requirements of category 1, and the quality of processing - 2, are classified as category 2.

Classification according to OKPD 2:

(OKPD 2) Section C: Manufacturing Products

(OKPD 2) 10 Food products

(OKPD 2) 10.1 Meat and meat food products

(OKPD 2) 10.11 Processed and canned meat

(OKPD 2) 10.12 Processed and canned poultry meat

(OKPD 2) 10.13 Food meat products, including poultry

Svetlana GORDYNETS, head of meat products technology department,
Candidate of Agricultural Sciences RUE "Institute of Meat and Dairy Industry"

The priority direction in the poultry industry of Belarus is to improve the quality of products, expand the geography of sales, further technological modernization of the industry.

Meat poultry products are quite popular. Poultry meat, especially chicken meat, is a good source of complete protein, has a low content of connective tissue, less than in beef and pork, which contributes to easier digestion and absorption of proteins. Poultry meat lipids have a low melting point, as they contain a fairly high level of unsaturated fatty acids, which facilitates their emulsification and absorption. Therefore, the biological value of poultry meat lipids is higher than that of pork and beef. According to experts, by 2020 poultry meat will become the most popular among other types. Currently, more than 50% of poultry meat in the republic is sent for deep processing. It provides for the creation of a diverse range of meat products for people of different age groups, including the use of functional ingredients.

Specialists of RUE "Institute of Meat and Dairy Industry" are constantly working to expand the range of poultry products, including for baby food.

Rational and maximum use of raw meat resources is an important direction in the practical activities of poultry enterprises. One of the sides of this problem is the expansion of the use for food purposes of meat remaining after butchering poultry, which is a certain contribution to the solution of the food program. Mechanically deboned poultry meat is a good source of cheap animal protein and at the same time requires strict adherence to technological and sanitary conditions of production. Requirements for the quality and safety of these products are established in TU BY 100098867.261–2010 “Mechanically deboned poultry meat” .

Slaughter waste obtained after poultry processing is currently used for animal feed. Developed TU BY 100098867. 374–2015 "Bone residue" which apply to bone residue obtained in the process of production of mechanically deboned and additionally deboned meat and mechanically deboned poultry meat and intended for feeding fur-bearing animals and poultry, for the production of edible fat, broth and fodder meal and for sale. A semi-finished product is produced from the bone remains of a bird "Semi-finished product for animal feeding" on TU RB 02906526.017–95 and semi-finished product "Special" on TU BY 100098867.330–2013 , made from strippings from meat and edible offal, bone and bone residue obtained during the cutting of meat and poultry.

One of the important areas in the processing of poultry meat is the production of semi-finished products. Technical regulatory legal acts have been developed for the production of the following semi-finished products:

- Semi-finished natural products from poultry meat (TU ВY 100098867.277–2011) . The range includes semi-finished natural products from poultry meat (hens, chickens, broilers, ducks, ducklings, geese, goslings, turkeys, turkey poults, guinea fowl, caesarlings): fillet, breast, legs, thigh, drumstick, wing, meat for barbecue, meat lump, skin, tail, broth set, stew set.

- Semi-finished meat products. Raw sausages (from poultry meat) TU ВY 100098867.280–2011 . The range of raw sausages is represented by the following names: "Chicken", "Juicy", "Extra", "Piquant", "Assorted", "Turkey". Composition of raw materials: lump meat without skin of chickens, chickens, broilers, turkeys, turkey poults; fillet of chickens, chickens, broiler chickens, bold pork, cutlet pork; salt, ground black or white pepper, garlic.

- Frozen dumplings from poultry meat (TU ВY 100098867.271–2011) . The assortment of dumplings is represented by the following names: "Capital", "Belarusian", "Chicken", "Amateur", "Rural", "Minsk", "Ordinary". Composition of raw materials: lumpy meat with skin of hens, chickens, broiler chickens; lumpy meat with skin of turkeys, turkey poults; meat of mechanical deboning, additional deboning of ducks, ducklings, duck necks; meat of mechanical deboning, additional deboning of chickens, chickens, broilers, chicken necks; raw chicken fat; pork trimmed bold; wheat flour of the first grade; chicken eggs and (or) melange; salt, ground black or white pepper, garlic, onion.

- Semi-finished chopped meat and vegetable products from poultry meat (TU ВY 100098867.286–2011) . Semi-finished products (cutlets) are made from poultry meat using ingredients of plant origin with a mass fraction of meat ingredients in the recipe from 40 to 60% inclusive of the following items: cutlets "Paparat-kvetka", "Festive", "Homemade", "Rural", "Sandwich ”,“ Dining room ”; cutlet chopped from poultry meat; poultry cutlet stuffed with nuts; chopped turkey cutlet. Composition of raw materials: lumpy meat with skin of hens, chickens, broiler chickens; lumpy meat with skin of turkeys, turkey poults; meat of mechanical deboning, additional deboning of chickens, chickens, broilers, chicken necks; meat of mechanical deboning, additional deboning of ducks, ducklings, duck necks; butter or margarine; chicken eggs or melange; raw chicken fat; walnuts; hard rennet cheese; wheat flour bread, breadcrumbs, salt, ground black or white pepper, fresh garlic.

- Cabbage rolls with poultry meat (TU BY 100098867.409‑2016) . Cabbage rolls are made using ingredients of plant origin, with a mass fraction of poultry meat in the recipe from 30 to 60% inclusive of the following items: "Chicken", "New", "Holiday", "Homemade", "Belarusian", "Original". Composition of raw materials: meat of mechanical deboning and additional deboning of chickens, chickens, broilers, chicken necks; meat of mechanical deboning and additional deboning of ducks, ducklings, duck necks; lumpy meat with the skin of chickens, chickens, broiler chickens; raw chicken fat; butter or margarine and (or) vegetable oil; chicken eggs; cabbage; rice; ground black or white pepper, onion.

- Minced meat and meat and vegetable from poultry meat (TU ВY 100098867.265–2010) . Minced meat: "Chicken", "New", "Bird", "Duck", "Festive", "Homemade", "Belarusian", "Original", "Gourmet". Minced meat and vegetable: "Culinary", "For cabbage rolls", "Special", "Rural". Composition of raw materials: meat of mechanical deboning and additional deboning of chickens, chickens, broilers, chicken necks; meat of mechanical deboning and additional deboning of ducks, ducklings, duck necks; raw chicken fat; chicken eggs; onion; rice groats, oatmeal; iodized table salt, black and (or) ground white pepper.

- Semi-finished natural products from turkey meat (TU BY 100098867. 340–2013) . Assortment: turkey drumstick steak; extinguishing kit; turkey breast steak; turkey thigh fillet; turkey drumstick fillet; turkey meat goulash; azu from turkey meat; cutlets natural from turkey meat; medallion; entrecote; tenderloin; escalope; large turkey wing; minced meat "Belarusian"; minced meat "Minsk".
A range of poultry products for baby food has been developed.

- Collection of recipes "Cooked sausage products for feeding children of preschool and school age" according to STB 2247–2012 RC BY 100098867.2992–2013 - RC BY 100098867.3089‑2013. The recipes apply to boiled sausage products for feeding children of preschool and school age, are made with or without enrichment with vitamins, minerals and are intended for sale and direct consumption by children over three years old. Cooked sausage products comply with medical and biological requirements for products of this group and meet the requirements of international legal acts regarding the nutrition of children of preschool and school age. Composition of the product: lump meat of legs and (or) breast part (fillet) of chickens and (or) broiler chickens; beef and (or) veal, pork, beef and (or) pork heart; beef and (or) pork liver; raw bird fat and (or) melted bird fat; chicken eggs or melange; cow's milk; semolina, oatmeal; lactulose, dietary fiber (inulin); granulated sugar, allspice, iodized salt, sodium nitrite - color stabilizer (E250), water.

- Poultry pies for nutrition of preschool and school children (TU BY 100377914.561–2009) . The range of pastes includes the following names: "Butuz", "Fortress", "Cheerfulness", "Gourmet", "Children's". Composition of raw materials: chicken liver and (or) broiler chickens; fillet of chickens and (or) broiler chickens; lump leg meat of chickens and (or) broiler chickens; raw bird fat; starch or flour, dietary fiber (inulin); unsalted cow's butter of the highest grade, cow's milk powder; chicken eggs or melange; onion, carrot, broth or water, lactulose concentrate; complex food additive "Lactusan-Calcium"; vitamin mixture "Lactusan-ViKa"; polyunsaturated fatty acids ω-3 (E306, E304, E330); granulated sugar, edible iodized salt.

- Semi-finished products chopped from poultry meat for feeding children of preschool and school age (TU ВY 100377914.573–2010) . Semi-finished products are made of the following names: cutlet "Liver", cutlet "Krepysh", cutlet "Minute", cutlet "Totosha", meatballs "Petushki", meatballs "Hedgehogs". Composition of raw materials: meat in lumps of legs and (or) meat in lumps of the breast part (fillet) of chickens and (or) broiler chickens and (or) chickens; beef cutlet meat, pork cutlet meat, beef and (or) pork liver; lard, raw poultry fat and (or) rendered poultry fat; breadcrumbs; semolina, oatmeal; dietary fiber (inulin); complex food additive "Lactusan-Calcium"; chicken eggs or melange; dry cow's milk; carrots, onions, garlic, iodized salt, water.

Expanding the range of high-quality poultry products on the market of the Republic of Belarus is of great importance for improving the quality of nutrition for people of different age groups.

Currently, in the world production of poultry meat, the bulk is accounted for by broiler meat - 62.5%, turkey - 7.5%, duck - 4.2%, goose - 2.8%, other poultry meat

(hens, quails, guinea fowls, pheasants) account for the remaining 23%.

The rapid growth of poultry meat production is due to the 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 the producer, the sale of poultry meat in the form of semi-finished products allows to increase profits up to 30% compared to the sale of the same meat in the form of carcasses.

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

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

Natural semi-finished products from chicken meat include fillet and fillet with bone, breast, leg, boneless meat, broth and stew sets. To semi-finished products from turkey meat - turkey drumstick, quarter (back) turkey, 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 3 ... 4 cm long freed from pulp. Chicken breast - pectoral muscles with difficult bone and skin. Quarter turkey - part of the carcass, consisting of the tibia, femur, ischium, pubic bones, tail vertebrae and coccyx with muscle tissue, skin; turkey wing - the forelimb of the carcass, separated by the shoulder joint; the shoulder part of the wing is the humerus with adjacent muscle tissue and skin; the ulnar part of the turkey wing is the ulna and radius bones with adjacent muscle tissue and skin.

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

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, as prepared as possible for cooking.

Such semi-finished products include carcasses and parts of carcasses of chickens, 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 items of spices and spicy vegetables, salt; a large amount of red pepper is added to the Mexican seasoning, as well as sodium glutamine.

The assortment of semi-finished products from boneless meat is significantly expanding. These are white and red meat fillets of chickens and turkeys, boneless chicken and turkey meat, etc. To make white meat fillets, the muscle tissue separated from the difficult part of the carcass is beaten off, giving the piece a flat shape, then the edges are leveled with a knife so that the semi-finished product is oval. Red meat fillet is obtained from a whole piece of the muscle part of the thigh. It is separated manually or on a device for mechanical deboning of legs. The piece is beaten off and given an oval shape, similar to a white meat fillet. Boneless chicken and turkey meat is made from large pieces of meat with skin, cut into pieces with side sizes of 15 ... 30 mm. Prepared semi-finished products are moistened and sprinkled with spice mixtures with turmeric, paprika or herbs.

Semi-finished products from poultry meat marinated or aged in brine are obtained from carcasses and parts of carcasses of chickens, chickens, broiler chickens. The brine is injected into the carcasses by injection, 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 , poured with brine, covered with a grate, kept at a cooling temperature of 12 ... 20 hours, removed and kept on tables with a grate for draining the brine.

The composition of the brine includes table salt, granulated sugar or glucose, phosphates, and soluble soy protein or food caseinate, carrageenan, starch, xanthan gum (or locust bean, or guar), Gummin additive can also be added. The composition of the Gummin complex additive 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, sodium glutamate (recipes 1 and 2), sodium ascorbate. Almost all of the presented ingredients (except sugars, spices and sodium ascorbate) increase the moisture-binding ability of meat. The volume of the carcass increases and it looks more well-fed. Massaging increases tenderness and juiciness. The ambassador increases the mass of the semi-finished product, reducing its cost and increasing the yield of the finished culinary product.

The semi-finished products of this group include shawarma, marinated barbecue, chicken tobacco. Wine vinegar or a 3% solution of citric (acetic) acid is added to the chicken (turkey) shawarma brine.

In the manufacture of 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 aged in salting only in the shape of the carcass, for which the carcass is cut with a crest of the sternum to the base of the neck and gives it a flat shape.

The traditional assortment of chopped semi-finished poultry meat products is represented by high-quality products from hand-boned chicken or turkey meat. The group includes Kiev cutlets and Kiev cutlets from minced meat, Poltava cutlets, special cutlets, galantine, natural schnitzel. For cutlets in Kiev, large and small fillets are cut out of the carcass, they are cleaned of films, tendons, and lightly beaten. Minced meat and pieces of butter are placed in the middle of a large fillet, covered with a small fillet, the edges of a large fillet are wrapped so that the entire minced meat is covered with muscle tissue. Cutlets are pear-shaped, dipped twice in egg and rolled in breadcrumbs. The recipe for cutlets in Kiev from minced meat is 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, broilers, 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.

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

The range of chopped semi-finished products has been expanded with the following items: Slavic cutlets, capital cutlets, old Russian cutlets, home-made cutlets, in a village style, Nezhinsky cutlets; homemade, hunting, Cossack, Siberian meatballs; schnitzel Borodino, rustic, suburban, embassy, ​​peasant with greens, with onions and eggs. The recipe of half of the items includes hand-boned poultry meat, most of the items include meat from slaughtered animals. All items, except for Slavic, Old Russian cutlets, ambassadorial schnitzel, contain 10 ... 50% mechanically deboned poultry meat. Most meat binding products use soy, milk, and animal proteins instead of wheat flour bread. All semi-finished products are breaded.

In addition, stuffed products, homemade chicken sausages, chicken kupaty, chicken kebab, zrazy with fillings, Gordon Blue cutlets, Viennese schnitzel, chicken sophie schnitzel and other semi-finished products with spices and breaded with spices are in great demand among the population. . Onion with egg, liver with buckwheat porridge, mushrooms, herbs, cheese, cabbage, beans with nuts, ham with horseradish, carrots with nuts, potatoes, rice, prunes and dried apricots are used as fillings. Most often, the chicken legs are stuffed. The femur of the carcass is deboned on devices for deboning legs, while obtaining muscle tissue with a cavity, which is filled with stuffing. Zrazy with fillings are made from lumpy poultry meat, minced meat, mechanically deboned poultry meat. The types of fillings are the same as for stuffed chicken legs. Gordon blue cutlets are made from hand and mechanically deboned minced meat. Minced meat is rolled out, two thin cakes are cut out. Pieces of ham and cheese are placed on the first cake. The second cake is placed on top, the semi-finished product is given an oval shape, dipped in dough or breaded with wheat flour.

When preparing semi-finished products with spices, flavorings are added to aromatic mixtures, for example, Zurnal. Mixtures are produced in three types: with turmeric - gives the semi-finished products a yellow color, paprika - orange, herbs - green. Prepared semi-finished products are moistened and sprinkled with one of three types of mixtures. When preparing semi-finished products breaded with spices, the "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, broilers, turkeys, pork, beef, rice, carrots, tomatoes, onions, peppers and spices, such types of semi-finished products are produced as meat cabbage rolls, lazy meat cabbage rolls, cabbage rolls in grape leaves (at home), cabbage rolls vegetable.

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

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

In the manufacture of products of this group, minced meat and dough are prepared separately. For the manufacture of minced meat, raw meat, bacon, raw fat, soy or milk protein, herbs, cheese, vegetables, fried mushrooms, breadcrumbs, spices are used. It is allowed to use pork, trimmed beef instead of an equal amount of minced chicken and turkey. Dumplings are molded on dumpling machines by stamping or manually. 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, medical and biological requirements for the composition, formulations of ready-to-eat functional products based on poultry meat have been developed for feeding children of preschool and school age. Products include 40-50% poultry meat or liver, 4% vegetable oil, up to 15% mushrooms, rice groats, up to 6% biologically active additives (avimin, seaweed, mineral enricher), as well as vegetables and other components.

Natural semi-finished products are produced from the meat of a young bird: chickens, broiler chickens, less often from chickens. When producing semi-finished products from adult poultry, semi-finished products turn out to be hard and dry during frying. Semi-finished products are produced from chilled mature poultry, in compliance with sanitary and hygienic requirements. Failure to comply with sanitary and hygienic requirements leads to the detection of salmonella, enterobacteria, enterococci, pseudomonas, and mold in products.

The production of semi-finished products from poultry meat begins with the inspection of the carcass. Then it is singeed, removing the remaining stumps, lungs, kidneys, washed and dried.

Prepared carcasses are cut into pieces on technological tables or a conveyor. The wings, chest, dorsal, scapular parts, legs and lumbosacral part are sequentially separated. The thoracic part goes to the production of fillets and fillets with bones, the dorsal-scapular, lumbosacral parts and wings - to the production of a set for the broth.

The wings are cut along the shoulder joint, leaving no pectoral muscles on them. To separate the chest part, cuts are made on both sides of the carcass from the opening of the abdominal cavity near the thighs along the ribs in places of their lowest strength (at the bend of the ribs at the junction with the sternum) to the shoulder joints (to the junction of the scapula, caracoid bone and collarbone), break the spine in the shoulder joint and cut the tendons and skin. Then the selected chest part is rolled, the skin, muscles are separated, cut on both sides of the carcass along the crest of the sternum, along the collarbone, caracoid bone and shoulder blade, and the pectoral muscles are separated.

You can select the fillet without separating the breast from the carcass.

To separate the legs, an incision is made between the ischium and the thigh to the hip joint. The leg is bent from the rest of the carcass until the joint is released and cut off.

The set for the broth is made up of the dorsal-scapular, lumbosacral parts, wings, non-bone-in bones left over from the deboning of the chest part, muscle trimmings obtained during fillet processing.

Portions of semi-finished products should be rounded by weight by adding pieces of poultry.

The processed parts of the carcass are packaged in portions: legs and fillet with a net weight of 250 and 500 g; broth sets - 500, 700 and 1000 g. For a portion of legs and fillets, one appendage is allowed, and in a broth set - two appendages from different parts of the carcass.

“The yield of semi-finished products to the weight of gutted carcasses of the 1st and 2nd categories is 98.8%, to the weight of half-gutted carcasses of the 1st category is 75.5%, to the weight of half-gutted carcasses of the 2nd category is 73.4 %.

The yield rates of individual semi-finished products to the mass of gutted carcasses are: fillet - 16%, legs - 29.5%, broth set - 54.5%.”

Semi-finished products from poultry meat are divided into:

natural - from the meat of broilers and chickens, turkeys, etc., sets of offal;

chopped - chicken cutlets, turkey chops, etc.

Natural semi-finished products include packaged meat - poultry carcasses, cut or uncut, with the removal of part of the wings and legs, neck (leaving the skin from the neck).

Natural semi-finished products from poultry meat are chicken fillet, legs, a set for chicken broth, etc.

Fillet is an oval-shaped pectoral muscle with a superficial film. The tendon between the large and middle muscles was cut in 2-3 places. The edges are even, without deep cuts. The consistency of the muscles is dense, with pressure it is quickly restored. The color is light pink. The smell is specific. The surface is dry or slightly damp.

Leg - part of the carcass, consisting of the femur, tibia and tibia with adjacent muscles. Surface without stumps and feathers, dry or slightly damp. The muscles are dense, elastic, with pressure, the dimples are quickly restored. The color is whitish-yellow with a pink tinge. The taste and smell are specific.

Bouillon sets are parts of one or more carcasses left after the separation of fillets and legs or part of the lumbosacral, wings. All parts without stumps, the surface is dry or slightly moistened, the muscles are dense, elastic, when pressed, the dimple is quickly restored. The color is whitish-yellow or whitish-pink, depending on the part of the carcass. The smell is specific.

Portions are 250 - 500 g; broth set - 500, 700, 1000 g. It is allowed to add pieces to a portion of legs or fillets, but not more than one weight.

A variety of semi-finished poultry products are tobacco chickens and amateur chickens.

To prepare tobacco chickens, the carcasses are cut along the crest of the sternum (keel), starting from the abdominal incision to the base of the neck, then the carcass is flattened by bending its ribs until they break at the base. In appearance, this semi-finished product is a flat-shaped gutted carcass without kidneys and lungs, with a surface without stumps and hair feathers. Weight - no more than 1 kg.

Amateur chickens are prepared from half-gutted or gutted chickens of the 1st and 2nd categories. Cooked like chicken tobacco, but additionally treated with a curing mixture (salt, garlic, black pepper), in a liquid state (it still has mustard and vinegar). Chickens are first weighed, placed in perforated baskets and sprinkled with a curing mixture, kept a little and poured with brine, where the chickens are kept for 24 hours at a temperature of 2 - 4 ° C.

Quality indicators: carcasses of a flat shape, whole, the surface is moistened, the smell is with the aroma of spices, salt - no more than 2.5%.

Natural semi-finished products are stored at an air temperature of +4 to +8°C for no more than 48 hours from the end of the technological process.

Sets of suitably processed poultry offal include heads, legs, stomachs, hearts, necks or wings, stew sets, soup sets. They are available chilled or frozen. Store at a temperature not exceeding -12 ° C for no more than 2 months.

The quality of offal sets is regulated by organoleptic parameters. Appearance - without remnants of feathers, fluff and blood clots; legs without stratum corneum and feather remnants; heart without pericardial sac and blood clots; neck with or without skin, without traces of blood, feathers, fluff, stumps; stomachs without contents. The smell and taste are characteristic of benign poultry products. Color - characteristic of benign by-products.

Chopped semi-finished products are prepared as follows. The processed carcasses are rolled, then the meat and offal are crushed on a top with a lattice hole diameter of 2–3 mm. The stomachs are additionally passed through a colloid mill, emulsifier or other fine grinding machines. Bread is soaked and also crushed on a top. Rice is washed, boiled in water (1: 2.5) for 1 for 30 minutes, after which it is thrown into a colander and cooled. After removing the scales, onions are also crushed, passing through a top. Chopped meat, offal, rice, eggs, onions, salt, water are mixed until smooth and cutlets are formed (breaded in breadcrumbs). Minced meat cutlets are formed on AK-200, AK-24-40, K6-FAK machines or other equipment into portions of 50 or 100 g. not higher - 10°С no more than 1 month.

Appearance of products: rounded-flattened shape, smooth surface, sprinkled with breadcrumbs. Sectional view: minced meat is well mixed, rice is visible in the cue balls. The smell and taste of fried cutlets is characteristic of a fried product. Moisture content - 69% (cutlets), 72% (meatballs). The content of rice in meatballs is 13%, bread including breadcrumbs is 20%, salt is not more than 1%.

Dumplings are made from poultry meat. For the filling, meat of mechanical deboning of eviscerated chickens, chickens, broilers, ducks and ducklings of the 2nd category, trimmed beef of the first grade (with a content of connective and adipose tissue of not more than 6%), trimmed semi-fat pork (fat 30--50% ). The dough is kneaded on units of continuous or periodic action. The duration of mixing the dough is 20 minutes. Moisture in the test should be 39 - 42%. Before stamping the dough, stand 39 - 42 minutes.

The meat is ground on a top with a lattice hole diameter of 2-3 mm, products are added (according to the recipe) and everything is mixed until a homogeneous mass. Dumplings are formed on automatic machines and then frozen at a temperature of -20 to -30°C. After freezing in rotating perforated drums, they are smoothed, the flour and dough crumbs remaining from the filling are separated.

Frozen chicken dumplings are packed in colorful cardboard packs with a net weight of 350, 500 and 1000 g. The packs indicate the name of the manufacturer, its subordination and trademark, the name of dumplings, their composition, cooking method, net weight, storage conditions, production date, designation current regulatory documents. Shelf life at -10°C no more than 1 month.

Dumplings should not stick together, not deformed, have an appropriate shape, be well sealed, without protruding minced meat, with a dry surface, salt - 1.7%, minced meat to the mass of raw dumplings - at least 53%, moisture - - no more than 66%. Weight of 1 piece -- 12 ± 2.5 g.

Semi-finished products from poultry meat are packed in plank, metal or polymer boxes. Labels are affixed to the boxes indicating the name of the semi-finished product, the manufacturer, the net and gross weights, and the production date. Semi-finished products must be cooled to 0 - +4°C or frozen to -10°C.

In chopped semi-finished products, falsification can be carried out at the expense of bread, starch, soybeans; in dumplings - due to the dough.

In our range of poultry meat you will find all popular categories from chicken fillets to semi-finished products, fully prepared for cooking. We offer high quality, confirmed by certificates of Russian and international standards, favorable prices and delivery of the ordered batch to your warehouse in Moscow or the Moscow region. For non-resident customers, we send orders through reliable transport companies that have the necessary refrigeration equipment for the transportation of perishable products.

Types of chicken cutting and offal

The company "Istraprodukt" presents a variety of products that will be of interest to both the suppliers of shops, supermarkets and the ferret sector, as well as processing enterprises, meat processing plants. Here you will find semi-finished chicken products, the following:

1. Breast fillet, leg and thigh, which are various parts of a chicken, completely cleaned of skin, bones and tendons. We offer fillets both frozen and chilled, which will allow you to significantly expand the range of poultry meat offered to the end consumer.
2. Chicken frame, keel, tubular bones. After cutting the carcass into fillets, a lot of meat pieces, tendons, connective tissue and fat remain on the bones. All these components have considerable nutritional and energy value, therefore they are not thrown away, but are recycled. They are used to make mechanically deboned minced meat, soup sets, and canned food for animals. Produce bone meal at processing plants.
3. Broiler chickens, wings, legs and other types of butchering not peeled from skin and bones. These meat products are in demand in the kitchens of both housewives and catering establishments. One of the most popular categories offered by Istraprodukt at a very competitive price.
4. Large assortment of chicken cutlets, minced meat

The entire range of chicken meat is produced strictly in accordance with the technologies and generally accepted standards - Russian GOST and European HACCP and ISO22000 systems. We check the quality of our meat products at every stage of production, use only proven raw materials, carefully control the processes of cleaning, cutting and processing.

In addition, we offer almost the same assortment under the Istrica brand, produced according to specifications. The main difference between these products is that food additives from well-known European manufacturers are used in the manufacture, providing the meat product with additional juiciness and flavor during heat treatment. In addition, the cost of these products is somewhat lower than the prices of the main categories. Therefore, the range of poultry meat under the Istrica brand will be of particular interest to the end consumer and various establishments and catering establishments (from restaurants to small canteens). The recipe used is completely safe and approved for use both in Europe and Russia. All technological processes are carried out in accordance with the norms and requirements of standards.

Our range of semi-finished products from poultry meat (chicken)

In addition, we offer several types of meat products specially prepared for cooking. To date, our range of semi-finished products includes:

• Chicken mince. Due to its tender and delicate texture, low fat content and natural composition, this meat product is especially in demand at meat processing plants as a raw material for the manufacture of sausages, pates and canned food.
• Doner kebab or shawarma preparation. The semi-finished product is made from marinated meat pieces seasoned with various spices. Prepared according to a unique technological recipe. The product is completely ready for cooking, supplied in the form of a cylinder for incubation on a spit.

We also plan to expand the range of semi-finished products from poultry meat. In the very near future, the production of such categories as marinated chicken skewers, spicy breaded breast and nuggets will be launched.