Canning of ready meals depending on the kind of raw materials and their culinary treatment | Консервирование готовых блюд в зависимости от видов сырья и их кулинарной обработки
2010
Smetanina, L.B. | Kuznetsova, T.G. | Anisimova, I.G. | Taktarov, A.Sh., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
The studies were undertaken on model systems of meat and plant raw materials preliminarily prepared by different culinary methods. Studied were the criteria of altering their quality prior to thermal treatment. The study objects were pork, legumes (kidney bean), rice groats, peeled and ground vegetables (carrots, onions). The pork was studied: pickled, conventionally salted, spiced, pH adjusted, blanched, roasted. The plant raw materials were prepared as follows: the kidney bean and rice groats were soaked and then blanched with/without salt, sauteed in oil with tomato paste. An analysis of physico-chemical properties of meat and plant raw materials, histological study of muscular tissues, a sensory evaluation of final products were undertaken. As is shown, using different methods of preliminary preparation of ingredients before sterilizing has different influence on forming the quality of finished means allowing choosing the most rational ones and substantiating the regimes of further thermal treatment of preserved foods. Blanching and roasting of pork negatively influence the quality of finished foods. Pickling reduces the acidity of meat raw materials, making thereby a water-fixing capability high and the texture of a finished product gentle and the yield high. Blanching and sautéing result in protein denaturation not only of meat raw materials but also groats and legumes. At the same time, blanching of salted or soaked kidney beans promotes increasing the swelling ability, enhancing the aroma intensity positively influencing the quality of finished products
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