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Lecture 14: The processes of salting, smoking, drying, ripening in the
production process, the impact on the quality, stored ability
Plan:
1. Theory and practice of using directional fashion
treatment in food processing
2. The mechanism of action of food acids on product quality
3. Phyto fillers and product quality
The necessity of the development of technology of canning of fish
products deep cutting of the muscle tissue of freshwater fish using VAD
(taste - flavors) of natural origin and intensifiers maturation.
We studied the technological process of making semi-salty and change
parameters during ripening salting, drying and storage of finished
products.
Intensifiers maturation, functional - technological food additives,
organoleptic - corrective indicators susheno - dried fish products are deep cuts,
antioxidant capacity, structural - mechanical characteristics.
One of the main directions of the economic and social policy of the state -
to stabilize the food market. An integral part is the increase in food production,
the issue of which is usually based on the use of modern technologies.
The majority of these techniques involve the use of fish products for deep
cuts of fish and the use of food additives.
Hundreds of species of nutritional supplements on the market relating to
the groups of functional - technological and organoleptic - corrective, provide
sufficiently high efficiency in reducing raw material costs per unit of finished
product, stabilize its structural - mechanical characteristics, increasing the stored
capacity and improved organoleptic its indicators . Dietary supplements provide
the ability to create a given food composition, the desired flavor, color, flavor,
consistency desired [1].
All this together is one of the quality characteristics of the food product.
fish production has a number of features of the use of food additives. This
is due to the technological specifics of their processing, formed at the consumer
stereotypes preferences in respect of fishery products [2].
With the development of the production of dried fish it is to improve the
current technology of drying fish fillet, in particular the preparation of salted
semi-finished product that provides high nutritional advantages and guaranteed
the safety of the finished product.
Currently, the assortment of dried fish deep cuts [3], fish fillet, fillet -
slices. When cutting the fish into fillets together with the internal organs are
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