Abstract
The article presents the results of technological and merchandising research on the development of formulations of frozen semi-finished products from sweet pepper stuffed with minced fish, bulgur, quinoa and couscous, enriched by CO2-extracts with spices and smoking preparation. Feasibility of making frozen semi-finished products from fish is confirmed by an increase in consumer demand for these products, besides, shock freezing of semi-finished products with liquid nitrogen helps to preserve the most valuable components of the original animal and plant raw materials. The technology of cooking stuffed pepper from zoned raw materials is presented: sweet pepper sorts “Pride of Russia”, “Yellow Bull”, “Topolyn” grown in the open ground of the environmentally friendly Novopokrovsky district of the Krasnodar region by experts of the company “Vegan Line”, and muscle tissue of grass carp migrated from the Far East, acclimatized in the water bodies of Kuban and the Astrakhan region. For the first time in technological practice there the wheat grain modified products - bulgur and couscous with biologically active substances have been added to minced meat. A detailed analysis of chemical composition of pepper sorts mixture and grass carp caught in the Anapa district of the Krasnodar region was performed. In the course of studying the chemical composition of bulgur, quinoa and couscous there was stated a high content of alible proteins, vitamins, macro- and microelements. There have been formulated three recipes of stuffed sweet pepper of yellow, green and red colors: with bulgur, couscous and quinoa. A hardware-technological scheme has been developed for producing semi-finished sweet pepper stuffed with minced fish, cereals and CO2-extracts of spices and smoke preparation. There has been analyzed the chemical composition of the finished semi-finished products, provides information about the nutritional and biological value of the product, indicating a higher content of basic food and biologically active substances.
Highlights
The article presents the results of technological and merchandising research on the development of formulations of frozen semi-finished products from sweet pepper stuffed with minced fish, bulgur, quinoa and couscous, enriched by CO2-extracts with spices and smoking preparation
Feasibility of making frozen semi-finished products from fish is confirmed by an increase in consumer demand for these products, besides, shock freezing of semi-finished products with liquid nitrogen helps to preserve the most valuable components of the original animal and plant raw materials
The technology of cooking stuffed pepper from zoned raw materials is presented: sweet pepper sorts “Pride of Russia”, “Yellow Bull”, “Topolyn” grown in the open ground of the environmentally friendly Novopokrovsky district of the Krasnodar region by experts of the company “Vegan Line”, and muscle tissue of grass carp migrated from the Far East, acclimatized in the water bodies of Kuban and the Astrakhan region
Summary
ÎÑÎÁÅÍÍÎÑÒÈ ÒÅÕÍÎËÎÃÈÈ ÔÀÐØÈÐÎÂÀÍÍÎÃÎ ÐÛÁÎÐÀÑÒÈÒÅËÜÍÎÃÎ ÏÐÎÄÓÊÒÀ, ÎÁÎÃÀÙÅÍÍÎÃÎ ÑÎ2-ÝÊÑÒÐÀÊÒÀÌÈ. Представлены результаты технологических и товароведных исследований по разработке рецептур замороженных полуфабрикатов из перца сладкого, фаршированного рыбным фаршем, булгуром, киноа и кускусом, обогащенных СО2-экстрактами пряностей и коптильного препарата. Впервые в технологической практике в состав фарша включены продукты модификации зерна пшеницы – булгур и кускус, – обладающие набором биологически активных веществ. Выполнен подробный анализ химического состава сортосмеси перца сладкого и фарша белого амура, выловленного в Анапском районе Краснодарского края. Сконструированы три рецептуры фаршированного перца сладкого желтого, зеленого и красного цветов: с булгуром, кускусом и киноа. Разработана аппаратурно-технологическая схема производства полуфабриката перца сладкого, фаршированного рыбным фаршем, крупами и СО2-экстрактами пряностей и коптильного препарата. Проанализирован химический состав готовых полуфабрикатов, приведены сведения о пищевой и биологической ценности продукта, свидетельствующие о более высоком содержании основных пищевых и биологически активных веществ.
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