Maksimenko A. Tecnology of dry meat intermediate product for culinary products

The thesis is devoted to the scientific ground and development of technology of the dried meat intermediate product from meat of beef for culinary products. The influence of technological factors and compounding composition is set on the organoleptic,physical and chemical, structural and mechanical and functionally-technological indices of culinary products with the use of the dried meat intermediate product. On the basis of study of basic indexes of quality of the dried meat intermediate product expediency of the use is well-proven and maintenance of him is reasonable in composition culinary products. A food and biological value, indexes of safety of the dried meat intermediate product, is set, his expiration dates are reasonable. The assortment of new culinary products is worked out with the use of the dried meat intermediate product. Measures are carried out in relation to introduction of new technology in establishments of restaurant economy and dairy production enterprises were made. The economic efficiveness is well-proven from applying of product in industry.