ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA

Abstract
The work presents the experimental substantiation of technological recommendations for preparation of raw components for manufacture of fish-carrot forcemeats with a laminaria powder. The data on the dependence of physico-chemical and structural-mechanical properties of forcemeat from cooking time, the quantity of carrots, and the replacement of a part of crude fish with the boiled one are given. The way of preparation of the laminaria powder allowing to receive forcemeats with high functional-technological indices is offered.
Keywords
The combined forcemeat, laminaria powder, technological parameters, physico-chemical properties, structural-mechanical properties
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Abstract
Keywords