Blast chilling method for meat dishes cooking
2011
Gingule, B., Latvia Univ. of Agriculture, Jelgava (Latvia) | Rucins, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Rozenbergs, V., Latvia Univ. of Agriculture, Jelgava (Latvia)
In order to ensure hygienic end-product realization, it is necessary as soon as possible to the chilling, using efficient methods, such as the blast chilling equipment. Blast chilling equipment provides food chilling, optimum, 90 – 120 minutes to +3 deg C, reaching an internal temperature of food, especially important to say, the perishable ready-to-eat product groups (first course, main courses and dressings, snacks), including meat dishes, which are used as a reference model in this study. Given the fact that in recent years, technology increasingly refuse from discrete point, switching to the fuzzy temperatures, a study was conducted as a separate meat dishes microbiological indicators, they are not chilling technology to the +3 deg C and +7 deg C and +11 deg C. Research was carried out in Amica Ltd professional kitchen, using blast chilling equipment, and Microbiology Laboratory of Faculty of Food Technology, Latvia University of Agriculture. The study used two types of Amica Ltd catering companies more often used for meat dishes - pork goulash and minced meat sauce. Research results show that, by combining the food safety standards and cost-efficiency, chilling end temperature of blast chilling in the range of +3 – +11 deg C, followed by further storage in freezer. It was recommended to stop the blast chilling +7 – +11 deg C temperature range, depending on the required shelf life for the finished product. It is therefore essential that the limit, to encourage the blast chilling process, reducing the length to be able to optimize the overall process.
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