Influence of heat treatment methods on weight loss of fish semi-finished products

Abstract

The level of scientific and technical literature related to the research topic is analyzed. Unexplored areas in the technique and technology of baked fish and vegetable products using various types of equipment have been identified. In the process of research, the issues of combining lean fish species with products of plant origin, which mutually complement the amino acid composition of highly prepared semi-finished products, were considered. The main raw material for the production of cutlets was fresh frozen pink salmon fish with the addition of buckwheat, rolled oats, millet and rye flour, as well as powders of plant origin: freeze-dried dill, parsley and paprika, and onions, orange and yellow carrots, and milk were used as plant and animal raw materials, butter and chicken egg. For heat treatment, gentle heat treatment methods and modes were chosen: baking in a combi oven in the “steam” and “heat” modes and, for comparison, the same method – baking in an oven. Based on modeling the components of the recipe, taking into account their biological value, new taste qualities of baked fish cutlets were obtained. As a control, there were fish cutlets prepared according to the traditional recipe available in the regulatory documentation. The dependences of raw and heat-treated products and their influence on the structure of cutlets were revealed. The sensory characteristics of new semi-finished products with a high degree of readiness were obtained, taking into account processing in a combi oven and baking in an oven. The parameters of technological processes have been established for baking in the “steam” and “heat” mode at a temperature of 180-200 ° C in a combi oven, and at 200°C baking for 7 minutes, and then at a temperature of up to 250 ° C until the inside reaches 80°C (more 3-5 minutes). The dependences of milk, eggs and butter on the binding components of the formulation - herbal additives – have been identified. The resulting model formulation meets the requirements, regulatory documentation and consumer preferences. Baking in the “heat” mode is characterized by a loss of protein of 3,43-3,68%, fat – 0,02-0,23%, carbohydrates - 0,43-0,61%. Oven roasting has a gentler effect on nutrient loss. At the same time, the loss of protein is 2,00-2,49%, fat - 0,13-0,43%, carbohydrates – 0,11-0,46%.