Технологические аспекты производства обратимых замороженных полуфабрикатов

Abstract

В данной статье разработана технология производства обратимых замороженных полуфабрикатов жидких и твердых фаз дикорастущих ягод, культивируемых грибов, томатных овощей (томаты и перец сладкий), курицы (бройлеры) и рыбы (караси серебряные), исследованы их функционально-технологические свойства (ФТС). Данная технология предусматривает получение двух фаз из пищевого сырья путём двукратного цикла замораживания-центрифугирования. На основании проведённых исследований предложены пути использования разработанных полуфабрикатов при производстве различных групп пищевых продуктов.It was developed the technology of production of frozen reverse semi-finished products in liquid and solid phases of wild berries, cultivated mushrooms, tomato vegetables (tomatoes and peppers), chicken (broilers) and fish (silver carp). This technology involves the use of double cycle of freezing and centrifugation to obtain phase-reverse products. Based on the characteristics of the chemical composition of the selected objects of study has been identified a number of functional and technological parameters for each of them in order to further justify their use in the technology of food and culinary specialties. It was determined that the liquid phase of the berries have a more pronounced color properties, gelling and foaming abilities that can be applied in dessert technology such as kissel, mousses and jellies. Liquid and solid phases of tomato fruits are characterized by pronounced color characteris-tics (hue and the color purity) and also high organoleptic properties for different methods of heat treatment. FTP analysis of comminuted meat (solid phase) showed that the samples are characterized by low values of moisture and fat-retaining abilities, so their use in traditional technologies of chopped semi-finished products requires the use of additional stabilizers and structure-forming agents.