The technology of dehydrated soup base from poultry meat and bone residue

Abstract

This research paper describes the technology for obtaining dehydrated soup base from the meat and bone residue obtained during the primary processing of poultry. The authors proposed a rational cutting of poultry and assessed the chemical composition of the meat and bone residue; during experimental studies it was found that a significant amount of fat predominates in the bone residue, where skin from the neck was used and makes up 21.3%, the protein remained at the level of 22.7 % Water-soluble proteins predominate in the meat and bone residue and make up 52.3 and 63.1% for the residue from the carcass and the residue from the carcass and skin, respectively, the mass fraction of alkali-soluble proteins is 23.5 and 17.6%, respectively. The total mass fraction of essential amino acids is lower than in minced meat, the limiting amino acids are lysine (71%), leucine (69%), and threonine (68%). To organize the convection drying, we used a dryer with a liquid vibro-boiling bed.