title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾ÑÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¸Ð½Ð½Ð¾Ð²Ð°ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð¾Ð² ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Improvement of the techology of portion meat semi-finished products using innovative cooking method
Creators: name: ÐÐ¾Ð»Ð¾Ð²ÐºÐ¸Ð½, Ð Ð¾Ð¼Ð°Ð½
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: 2022
Subjects: Ð²ÑÑÐ¾ÐºÐ¾ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð³Ð¾Ð²ÑÐ´Ð¸Ð½Ð°
ÐÐ¸ÑÐ°ÑÐ¾ÑÐ³
ÑÑÐµÐ¹Ðº
Ð³ÑÐ¸Ð»Ñ-Ð±Ð°Ñ
high quality beef
Miratorg
steak
grill-bar

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description: The purpose of this work is to improve the technology of semi-finished meat products using innovative processing methods. To achieve this goal, the following tasks were formulated and implemented: - information search and analysis of scientific and professional sources, normative documents on the topic of WRC; - substantiation and selection of objects, methods of analysis for performing the experiment; - determination of quality indicators, heat losses in traditional and innovative methods of culinary processing of meat portioned semi-finished products; - based on the results of the study (the amount of losses during heat treatment), the development of recipes for meat dishes for the grill bar; - calculation of the production program, selection of equipment, development of a plan for a hot shop with the arrangement of technological equipment, an enterprise management structure and an action plan for labor protection. The work was carried out in the laboratory "Quality Control of Raw Materials and Finished Products" of the Higher School of Biotechnology and Food Production of the IBSIB SPbPU.As a result of the work, technological parameters were selected based on experimental studies, while the total duration of heat treatment of steaks was reduced compared to the traditional method. A general scheme of the technological process for the production of meat products for a grill bar has been drawn up. Practical recommendations have been developed on the range of culinary products from high-quality beef, which will be able to expand its consumption and improve the diet of the population due to animal proteins.