РАЗРАБОТКА ТЕХНОЛОГИЧЕСКИХ ПАРАМЕТРОВ ПОДГОТОВКИ СЫРЬЯ ДЛЯ ПРОИЗВОДСТВА КОМБИНИРОВАННЫХ ФАРШЕЙ С ЛАМИНАРИЕЙ

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

Litvinova E. V. ^a

Larisa S. Bolshakova ^a

Kobzeva S. J. ^a

M.V. Kiseleva ^a

Affiliation

a The Oryol state institute of economy and trade

Copyright ©Litvinova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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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