Modern technologies of preparation of semi-finished products of various degree of readiness with the subsequent shock freezing

In this article features of use of modern technologies in the course of the organization of production with the subsequent shock freezing are considered. In comparison with traditional technology of preparation production by means of innovative technologies will allow to reduce danger of infection through foodstuff, to exclude pollution of raw materials and finished goods, to increase periods of storage. The validity of use of technologies at catering establishments in terms of their effective use at achievement of the best financial results, the best quality of life and health is shown.