Improving the technology of production of meat delicacies
Annotation
Providing the population with high-quality food, biologically complete, balanced in the composition of the main nutrients and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. The production of meat delicacies is one of the competitive industries that has all the prerequisites for dynamic and qualitative growth, based on the modernization of production, improvement of marketing strategies, production in accordance with international standards, satisfying the needs of various groups of the population.
«Meat delicacies» is a generally recognized and generally understood term for smoked and salted products made from natural meat, as well as elite varieties of dried and smoked sausages.
The improvement of technology and the development on its basis of recipes for delicatessen products using meat emulsions from recycled raw materials is today an urgent issue for the development of meat processing enterprises.
A feature of the manufacture of meat delicacies is the relatively long duration of salting. The main stage in the injection technology is the operation of preparing brine for injection. In the course of the study, the expediency of using protein as part of a meat emulsion was determined when it was introduced in an amount of 20 % of the mass of the product.
Author
Moldakhmetova Z.
DOI
https://doi.org/10.48081/LJHS6905
Keywords
meat
brine
technology
delicacy
emulsion
Year
2023
Номер
Issue 2
436
0
For citation:
Moldakhmetova Z. Improving the technology of production of meat delicacies // Scientific journal "Science and Technology of Kazakhstan". - 2023 - №2 - 238–245-бб. https://doi.org/10.48081/LJHS6905
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