Osmanova Y. The technology of the semi-refined product from jerusalem artichoke and chicory as well as pies from those products

Object: The technology of the semi-refined product from jerusalem artichoke and chicory, as well as pies from those products. Purpose: scientific ground and development technology of the semi-refined product from jerusalem artichoke and chicory, use of him in technologies of pates of hepatic. Methods: organoleptics, physical, physical and chemical, microbiological, structurally mechanical, mathematical statistical methods of processing of experimental data with the use of computer technologies. It is offered: parameters of drying of tubers ojerusalem artichoke in a centrifugal layer by the step mode and root of chicory in the field over wave frequency, their optimum correlation is certain, grounded technological parameters of receipt of intermediate product from jerusalem artichoke and chicory, the technology of the semi-refined product from jerusalem artichoke and chicory, as well as pies from those products, certainly indexes of food and biological value and safety of pates. Purview: enterprises of restaurant economy and food retail industry.