Substantiation of sous-vide modes for semi-finished products from plant raw materials with extended shelf life

The results of the research of the parameters forming quality and safety of finished goods for justification of sous-vide modes of technology using programmable heating equipment - a combisteamer are presented in the study. One of the main indicators of the quality of food products is its culinary readiness and stability at storage in cooled state. It is possible to operate this process by means of direct and remote regulation of the temperature at all stages of life cycle of production. Temperature conditions for the majority of stages of technological process are set by existing technical regulations. The aim of the research is to study the possibility of using combi-steam ovens for sous-vide in the processing of hermetically packed semifinished products of vegetables and cereals with extended shelf life for mass production. The objects of the research are vegetables, grain, semi-finished products from them. To substantiate the regimes of sous-vide using a combi-steamer, the following indicators of culinary readiness have been determined: in cereals - moisture absorption and digestibility; in semi-finished products of beets, potatoes, white cabbage, carrots and celery root - change in mass and content of dry substances after heat treatment of vegetables...