Pyvovarova O. Technology of restructuration semi-prepaid foods on the champignons basis

The object is the technology of restructuration semi-prepaid foods on the champignons basis; aim - scientific substantiation and elaboration of technology of restructuration semi-prepaid foods on the champignons basis, establishment of the conformities of structure formation the system "sodium alginate - calcium sulfate - water"; methods - analitical, physicochemical, organoleptic, microbioligical, methods of the system analy- sis, planning and mathematical modelling; theoretical and practical results - are established the conformity of gelling the system "sodium alginate - calcium sulfate - water", technology and prescription composition of restructuration semi-prepaid foods on the champignons basis are developed, main indexes of its quality and safety as well their changes in the technological stream are determined; novelty - the conformities of structure formation the system "sodium alginate - calcium sulfate - water" are scientifically induced, are established the conformities of gel-formation with set structural-mechanical and hydrodynamical characteristics, the technology of restructuration semi-prepaid foods on the champignons basis is scientifically proved; are inculcated at the restaurants; branch - food retail and restaurants.