<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of low-temperature hydrothermal cooking food, pre-vacuum-packed in heat-resistant polymer film. In cooking, spread a combination of rice, chicken and vegetable ingredients: onions and carrots, which allows you to get a dish with high consumer properties. During the study, it was determined the amount of moisture needed to reach the desired consistency of the mixture components to increase the yield of finished products, while providing maximum storage periods. The results show that the addition of water in amounts exceeding 3.0% of the total weight of food leads to an increase in the mass fraction of free moisture</p></abstract>

The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of low-temperature hydrothermal cooking food, pre-vacuum-packed in heat-resistant polymer film. In cooking, spread a combination of rice, chicken and vegetable ingredients: onions and carrots, which allows you to get a dish with high consumer properties. During the study, it was determined the amount of moisture needed to reach the desired consistency of the mixture components to increase the yield of finished products, while providing maximum storage periods. The results show that the addition of water in amounts exceeding 3.0% of the total weight of food leads to an increase in the mass fraction of free moisture

THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS

Dept. of Service technologies, Voronezh State University of Engineering Technologies, Voronezh, Russia

“George Bariţiu” University, Brasov, Romania

Transilvania University of Brasov, Romania

Acta Universitatis Cibiniensis. Series E: Food Technology

The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of...

THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS

Published Online: Dec 31, 2013

Page range: 47 - 52

DOI: https://doi.org/10.2478/aucft-2013-0011

This content is open access.