title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸ÐµÐ¼ Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¸Ð¾Ð½Ð½ÑÑ Ð°Ð¿Ð¿Ð°ÑÐ°ÑÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for culinary products from turkey meat using steam con-vection apparatuses
Creators: name: ÐÐºÑÐ»Ð¾Ð², ÐÐ°Ð²ÐµÐ»
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐ¸Ð»Ðµ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¾Ð¼Ð°Ñ
ÑÑ-Ð²Ð¸Ð´
Ð¼Ð°ÑÐ¸Ð½Ð°Ð´
ÑÐµÐ¿Ð»Ð¾Ð²Ð°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
Ð²ÑÑÐ¾ÐºÐ¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ
ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
Ð¼ÑÑÐ¾ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
turkey fillet
combi steamer
sou vide
marinade
heat treatment
high-tech equipment
culinary products
turkey meat

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description: The work is devoted to the development of technology for culinary products from turkey meat using high-tech equipment (steam convection apparatus). Chilled turkey fillet was used as the main raw material, as the most promising type of poultry meat with a dietary focus. The quality of raw materials was assessed. The study analyzed the poultry meat market in the Russian Federation and studied its physicochemical changes under various heating methods. An analysis of mod-ern types of thermal equipment in the food industry was carried out. The expediency of heat treatment of turkey meat in combined modes with modeling of sous-vide technology in the working chamber of a combi oven is substantiated. On this basis, recipes and technology for turkey products in marinades using combi ovens have been developed. The quality of finished products was assessed; losses during heat treatment were determined. The nutritional value of finished products was determined using a calculation method. Technological documentation has been developed. It has been shown that the use of combined methods of heat treatment of mari-nated semi-finished turkey products in a combi oven with elements of sous vide tech-nology makes it possible to obtain high-quality culinary products and expand their range.