The innovative technologies of heat treatment of semi-finished pork under low-temperature regime

Автор: Rodionova Natalia, Popov Eugene, Goncharov Roman, Galitsky Vladislav

Журнал: Сервис в России и за рубежом @service-rusjournal

Рубрика: Развитие технологических инноваций в ресторанном сервисе

Статья в выпуске: 5 (43), 2013 года.

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One of the important directions of cooking food is a way to use heat treatment at low temperature pre vacuumed processed meat in the packaging of polymeric material. The object of the study is the semi-finished product from pork. It is found that the proposed method of processing can increase the biological value of semi-finished products by 10 - 15%, reduce process losses and increase the yield of the finished product by 15 - 20%, compared to the traditional way of processing.

Vacuum packaging, heat treatment, cake mix, low vapor

Короткий адрес: https://sciup.org/14057662

IDR: 14057662

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