METHODS FOR THERMAL PROCESSING OF MEAT SEMI-FINISHED PRODUCTS USING MODERN ELECTROPHYSICAL HEATING METHODS

摘要

FIELD: food industry.;SUBSTANCE: when processing natural meat semi-finished products, the flow density is 7 kW/m², the distance to the upper radiator is 10 cm and the temperature in the working chamber 1 is 66°C for 9 min. A chopped steak is processed in a two-stage mode for 12 minutes, while at the first stage, the flux density is 3 kW/m², at the second stage - 7 kW/m². Cutlets with vegetable additives selected from laminaria, carrots and onions are processed at a radiation density of 6 kW/m² and working chamber temperature of 179-180°C.;EFFECT: minimized losses of nutrients, fatty acids, vitamins, reduced loss of energy and nutritional value of meat semi-finished products.;7 tbl