Rodionova N.S. 1
Popov E.S. 1
Bakhtina T.I. 1
1 FSBEI HPE Voronezh State University of Engineering Technologies
2 Transylvania University
At present, the development of food industry companies associated with the use of innovative technologies and equipment for the food processing environments, which has a significant impact on the indicators of quality and consumer properties of the finished culinary products. It should be noted that the major bulk of raw materials, when used in catering, is subjected to heat treatment, which has a significant impact on the quality of the finished product. A promising direction in the development of engineering and technology supply industry is the use of low-temperature hydrothermal cooking raw materials with pre-evacuation. The technology allows you to maintain the vitamins, proteins, carbohydrates, fats, macro - and micronutrients of raw material in the native state, and also prevents the food from undesirable organoleptic changes occurring in the traditional thermal processing, while maintaining an attractive consumer product qualities and guaranteed hygienic safety throughout the retention. It is known that the combination of extended cooking rice, raw vegetables: onions and carrots, and aquatic organisms: the squid and carp, which allows you to get a dish with high consumer properties. During the study, were established technology of mass loss, the amount of moisture, it is necessary to achieve the desired consistency of the mixture components and increasing the yield of finished products, the indicators of biological value, the duration of the retention period.