title: Ð¥Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ¾ÑÑÐ°Ð² Ð±Ð°ÑÐ°Ð½Ð¸Ð½Ñ ÑÐµÐ»ÐµÐºÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ Ð¿Ð¾ÑÐ¾Ð´Ñ "ÐÐ°ÑÑÐ¼ÑÐºÐ°Ñ" Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð²ÑÑÐ¾ÐºÐ¾Ð¹ ÑÑÐµÐ¿ÐµÐ½Ð¸ Ð³Ð¾ÑÐ¾Ð²Ð½Ð¾ÑÑÐ¸
title: Ð½Ð°ÑÑÐ½ÑÐ¹ Ð´Ð¾ÐºÐ»Ð°Ð´
titleType: Subtitle
Creators: name: ÐÐµÐ½Ð¸ÑÐºÐ¸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: 2019
Subjects: Ð±Ð°ÑÐ°Ð½Ð¸Ð½Ð°
ÑÐ¾ÐºÐ¾Ð²Ð¾Ðµ Ð¾Ñ Ð»Ð°Ð¶Ð´ÐµÐ½Ð¸Ðµ
ÑÐ¾ÐºÐ¾Ð²Ð°Ñ Ð·Ð°Ð¼Ð¾ÑÐ¾Ð·ÐºÐ°
Ð²Ð°ÐºÑÑÐ¼Ð½Ð¾Ðµ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð¸Ðµ

description: ÐÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐ¹ ÑÑÐ½Ð¾Ðº Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ ÑÑÐ°Ð» Ð¿Ð¾Ð¿Ð¾Ð»Ð½ÑÑÑÑÑ Ð¼ÑÑÐ¾Ð¼ Ð¾Ð²ÐµÑ Ð½Ð¾Ð²Ð¾Ð¹ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ ÑÐµÐ»ÐµÐºÑÐ¸Ð¸; Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ Ð¼ÑÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð½Ð°Ð±Ð»ÑÐ´Ð°ÐµÑÑÑ Ð¿ÐµÑÐµÐ¾ÑÐ¸ÐµÐ½ÑÐ°ÑÐ¸Ñ ÑÐ¿ÑÐ¾ÑÐ° Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸Ñ Ñ ÐºÐ¾Ð»Ð±Ð°Ñ Ð½Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ Ð²ÑÑÐ¾ÐºÐ¾Ð¹ ÑÑÐµÐ¿ÐµÐ½Ð¸ Ð³Ð¾ÑÐ¾Ð²Ð½Ð¾ÑÑÐ¸; ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð² Ð·Ð½Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÑÐµÐ¿ÐµÐ½Ð¸ Ð·Ð°Ð²Ð¸ÑÐ¸Ñ Ð¾Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ¾Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ°.
ÐÐ°ÑÐ°Ð½Ð¸Ð½Ð° ÐÐ°ÑÑÐ¼ÑÐºÐ¾Ð¹ Ð¿Ð¾ÑÐ¾Ð´Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸Ð·ÑÐµÑÑÑ Ð²ÑÑÐ¾ÐºÐ¸Ð¼ Ð²ÑÑÐ¾Ð´Ð¾Ð¼ Ð¼ÑÐºÐ¾ÑÐ¸ (72,6%), Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð±ÐµÐ»ÐºÐ° (23,5%), Ð½Ð¸Ð·ÐºÐ¸Ð¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð¶Ð¸ÑÐ° (2,45%), Ð²ÑÑÐ¾ÐºÐ¸Ð¼ Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾-ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐ¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¼ (6,23), Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÐºÑÐµÐ°ÑÐ¸Ð½Ð° Ð¸ ÐºÑÐµÐ°ÑÐ¸Ð½Ð¸Ð½Ð°, Ð¾ÑÑÑÑÑÑÐ²Ð¸ÐµÐ¼ ÑÐ¿ÐµÑÐ¸ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð·Ð°Ð¿Ð°ÑÐ°. ÐÐµÑÐµÑÐ¸ÑÐ»ÐµÐ½Ð½ÑÐµ ÑÐ°ÐºÑÐ¾ÑÑ Ð¿Ð¾Ð·Ð²Ð¾Ð»ÑÑÑ Ð¾ÑÐ½ÐµÑÑÐ¸ Ð±Ð°ÑÐ°Ð½Ð¸Ð½Ñ Ðº Ð´Ð¸ÐµÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°Ð¼. ÐÐ·-Ð·Ð° Ð½Ð¸Ð·ÐºÐ¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð¶Ð¸ÑÐ° ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð° Ð½Ð¸Ð·ÐºÐ¾ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ½Ð°Ñ ÑÐµÐ¿Ð»Ð¾Ð²Ð°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð½ÐµÐµ.
ÐÐ¾ÐºÐ°Ð·Ð°Ð½Ñ Ð·Ð°Ð²Ð¸ÑÐ¸Ð¼Ð¾ÑÑÐ¸ Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¼Ð°ÑÑÑ, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¼ÐµÐ»ÐºÐ¾ÐºÑÑÐºÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð² Ð¾Ð±Ð¾Ð»Ð¾ÑÐºÐµ Ð¾Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ¾Ð² Ð½Ð° ÑÐ°Ð·Ð½ÑÑ ÑÑÐ°Ð´Ð¸ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ° (Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð¸Ñ, ÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð¸Ñ, ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸, Ð¸Ð½ÑÐµÐ½ÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¾ÑÐ»Ð°Ð¶Ð´ÐµÐ½Ð¸Ñ/Ð·Ð°Ð¼Ð¾ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ñ, ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ, ÑÐµÐ³ÐµÐ½ÐµÑÐ°ÑÐ¸Ð¸).
ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼ÑÑÐ° Ð¿ÑÐ¸ Ð¿Ð¾Ð½Ð¸Ð¶ÐµÐ½Ð½Ð¾Ð¼ Ð´Ð°Ð²Ð»ÐµÐ½Ð¸Ð¸ Ð² Ð°Ð¿Ð¿Ð°ÑÐ°ÑÐµ CookVaÑ. ÐÐ¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÐºÐ»Ð°ÑÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¾Ð´Ð¾Ð»Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ÑÑÑ Ð¿ÑÐ¾ÑÐµÑÑÐ° ÑÐ¾ÐºÑÐ°ÑÐ¸Ð»Ð°ÑÑ Ð² 7-8 ÑÐ°Ð·, ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ðµ Ð¼Ð°ÑÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð² Ð·Ð°Ð²Ð¸ÑÐ¸Ð¼Ð¾ÑÑÐ¸ Ð¾Ñ Ð²Ð¸Ð´Ð° Ð¼Ð°ÑÐ¸Ð½Ð°Ð´Ð° ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 15-20%. ÐÑÑÑÐµÐ¹ Ð²Ð¿Ð¸ÑÑÐ²Ð°ÐµÐ¼Ð¾ÑÑÑÑ Ð¾Ð±Ð»Ð°Ð´Ð°ÑÑ Ð¼Ð°ÑÐ¸Ð½Ð°Ð´Ñ Ñ Ð½ÐµÐ¹ÑÑÐ°Ð»ÑÐ½Ð¾Ð¹ Ð¸ ÑÐ»Ð°Ð±Ð¾ÑÐµÐ»Ð¾ÑÐ½Ð¾Ð¹ ÑÑÐµÐ´Ð¾Ð¹. ÐÐ¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ Ð´Ð°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¼Ð¸Ð½ÑÑ -0,8 Ð±Ð°Ñ, Ð²ÑÐµÐ¼Ñ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð¸Ñ- 30-50 Ð¼Ð¸Ð½.
ÐÐ· Ð´Ð²ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð½ÑÑ Ð²Ð¸Ð´Ð¾Ð² ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¾Ð±Ð¾Ð»Ð¾ÑÐµÐº Ð´Ð»Ñ ÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð½Ð°Ð¸Ð»ÑÑÑÐ¸Ð¼Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸ Ð¾Ð±Ð»Ð°Ð´Ð°ÐµÑ ÐºÐ¾Ð»Ð»Ð°Ð³ÐµÐ½Ð¾Ð²Ð°Ñ. ÐÐ»Ñ ÑÐ¾ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ ÑÐµÐ»Ð¾ÑÑÐ½Ð¾ÑÑÐ¸ ÐµÐµ Ð½Ð° Ð²ÑÐµÑ ÑÑÐ°Ð¿Ð°Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°, Ð²ÐºÐ»ÑÑÐ°Ñ Ð·Ð°Ð¼Ð¾ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ðµ, ÑÑÐ°Ð½ÐµÐ½Ð¸Ðµ, ÑÐµÐ³ÐµÐ½ÐµÑÐ°ÑÐ¸Ñ Ð°Ð²ÑÐ¾ÑÐ¾Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÑÑÐµÑÑÑÑÐ¿ÐµÐ½ÑÐ°ÑÑÐ¹ ÑÐµÐ¶Ð¸Ð¼ Â«Ð¾Ð´ÑÐ±Ð»Ð¸Ð²Ð°Ð½Ð¸ÑÂ» ÑÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð½ÑÑ ÐºÐ¾Ð»Ð±Ð°ÑÐ¾Ðº Ð² Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¾Ð¼Ð°ÑÐµ.
ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð½Ð¸Ð·ÐºÐ¾ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ½Ð¾Ð¹ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð·Ð°Ð²Ð°ÐºÑÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ Sous Vide. ÐÐ¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐ¼Ð¸ Ð²Ð°ÑÐ¸Ð°Ð½ÑÐ°Ð¼Ð¸ ÑÐ²Ð¸Ð»Ð¸ÑÑ: Ð²ÐµÐ»Ð¸ÑÐ¸Ð½Ð° Ð²Ð°ÐºÑÑÐ¼Ð° 99%, ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ° Ð²Ð°ÑÐºÐ¸ 79ÂºÐ¡, Ð²ÑÐµÐ¼Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ -105-135 Ð¼Ð¸Ð½. 
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ñ ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²: 5 ÑÑÑÐ¾Ðº - Ð´Ð»Ñ Ð¾ÑÐ»Ð°Ð¶Ð´ÐµÐ½Ð½ÑÑ, 90 â Ð´Ð»Ñ Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ.
ÐÐ¿ÑÐ¾Ð±Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐµ Ð²Ð°ÑÐ¸Ð°Ð½ÑÑ ÑÐµÐ³ÐµÐ½ÐµÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¿ÐµÑÐµÐ´ ÑÐ¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸ÐµÐ¼. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÑÐ¼Ð¼Ð°ÑÐ½ÑÐµ Ð¿Ð¾ÑÐµÑÐ¸ Ð¼Ð°ÑÑÑ Ð² ÑÐ¾Ð´Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ°. Ð Ð·Ð°Ð²Ð¸ÑÐ¸Ð¼Ð¾ÑÑÐ¸ Ð¾Ñ Ð²Ð¸Ð´Ð° Ð¼Ð°ÑÐ¸Ð½Ð°Ð´Ð°, Ð²ÑÐµÐ¼ÐµÐ½Ð¸ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð¸Ñ, ÑÐµÐ¶Ð¸Ð¼Ð¾Ð² ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸, Ð¿ÑÐ¾Ð´Ð¾Ð»Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¸ ÑÐ¿Ð¾ÑÐ¾Ð±Ð° ÑÐ°Ð·Ð¾Ð³ÑÐµÐ²Ð° ÑÑÐ¼Ð¼Ð°ÑÐ½Ð¾Ðµ Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð¼Ð°ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑ 5-12%, Ð²Ð¼ÐµÑÑÐ¾ 35-40% (Ð¿Ð¾ÑÐµÑÑ) Ð¿ÑÐ¸ ÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¼ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ð¸.
description: The domestic market of raw meat began to replenish the meat of sheep with a new domestic selection; in the consumer market of meat products, there is a shift in the demand of the population from sausages to semi-finished products of high degree of readiness; The quality of semi-finished products largely depends on the technological parameters of the production process.
Katumsky lamb is characterized by high pulp yield (72.6%), high protein content (23.5%), low fat content (2.45%), high protein-quality indicator (6.23), high content of creatine and creatinine , lack of specific smell. The listed factors allow attributing mutton to dietary products. Due to the low fat content, low-temperature heat treatment of semi-finished products is advisable.
The dependences of the change in mass, organoleptic and structural-mechanical indicators of a small-sized semi-finished product in the shell on the technological parameters at different stages of the production process (marinating, molding, heat treatment, intensive cooling / freezing, storage, regeneration) are shown.
The technological parameters of meat marinating under reduced pressure in the CookVaÑ apparatus are substantiated. Compared with the classic marinating process, the duration of the process was reduced by 7-8 times, the increase in the weight of the semi-finished product, depending on the type of marinade, was 15-20%. The best absorbency possess marinades with a neutral and slightly alkaline medium. The optimal pressure is minus -0.8 bar, the marinating time is 30-50 minutes.
Of the two studied types of sausage casings for forming a semi-finished product, the best technological properties are possessed by collagen. To preserve its integrity at all stages of production, including freezing, storage, regeneration, the author has developed a three-step mode of âduplicationâ of molded sausages in a combi oven.
The technological parameters of low-temperature heat treatment of vacuum semi-finished meat products using the Sous Vide method are substantiated. The best options were: vacuum value 99%, cooking temperature 79ÂºÐ¡, cooking time -10-1-135 minutes.
On the basis of microbiological indicators, the shelf life of semi-finished products has been established: 5 days - for chilled, 90 - for frozen.
Tested various options for the regeneration of semi-finished products before use. The total mass loss during the process is determined. Depending on the type of marinade, pickling time, heat treatment modes, storage time and method of heating, the total weight change is 5-12%, instead of 35-40% (loss) with traditional cooking.