METHOD OF PRESERVING QUALITY OF MEAT RAW MATERIALS AT PREPARATION OF CONCENTRATES OF LUNCH DISHES QUICK COOKING

DAIQNX

Abstract

Freeze-drying in the last few years has been recognized as a promising direction in the processing of meat raw materials, which allows to preserve the quality of the product. Despite the obvious advantages of this method, freeze drying also has disadvantages - the duration of the technological cycle, an excessively dense (rigid) structure, a decrease in the presentation of finished products (darkening), careful selection of raw materials for drying. The authors propose to correct these shortcomings by applying pre-processing of meat raw materials using a special technology. Chicken fillet and beef of the 1st category were used as objects of research. The obtained results were evaluated according to organoleptic, physico-chemical and functional-technological indicators according to ge­nerally accepted methods. As a result, a technological scheme for the preparation of meat raw materials has been developed, which provides for the use of pretreatment using a special technology, including grinding meat (cutting across muscle fibers) into pieces from 10 to 15 mm in size, thermal treatment in vacuum conditions for 1.5-2 hours for chicken breast and beef, respectively, is frozen at -20 °C for 1 hour. Freeze-drying was carried out in a freeze-dryer under conditions of deep discharge at a temperature of - 16 °C for 16-18 hours, followed by drying at a temperature of 45 °C for 4-6 hours. The proposed technological solutions will reduce production costs by eliminating the pre-salting of raw materials (proposed to improve the quality of freeze-dried meat), reduce the material consumption and energy consumption of the process, and obtain products with good organoleptic characteristics, ha­ving high technological potential, which can be used as the main raw material when composing recipes for fast-food lunch dishes.