Salam vara pui-vita

100 kg pasta

pulpe pui cu piele ……………..............38 kg

vita ......................……….. 32 kg
emulsie ulei ..................………..14 kg

apa/gheata……………………………..12 kg
carnati de gratar……………………….2 kg
tenderal tex…………….……………….2 kg
sare amestec……………………………1,65 kg
propicolor plus…………………………..0.03
minisalami……………….......................0.3
aroma chiken SL3(cureci bujon-0.2)….0.3
oregano.................................................0,03

Mod de lucru

Se face un bradt din 10 kg piept cu 15 kg apa/gheata ,tenderal tex si sare si

condimente .Se malaxeaza impreuna cu srotul care este format din piept, pulpe si
emulsie ulei ,tocate in prealabil pe sita de 4 mm. Se umple pasta in cutisin fi 40mm..

Tratament termic

Inrosire.............15 min.............55gr C
Zvantare...........40 min.............60grC
Afumare............20min..............60grC
Fierbere............15 min..............72grC
Coacere.............cca10 min.......78 grC