Разработка технологии производства запеченного карбонада

Abstract

Aim. Development of technology and optimization of the recipe for baked carbonade with improved consumer properties. Material and Methods. The production of the studied samples of carbonade was carried out in accordance with the current regulatory and technical documentation (GOST R 55795-2013). Formulation optimization was performed using Excel. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81. Results. In the process of research, a recipe for baked carbonade was developed. It was revealed that with the introduction of apple pectin into the formulation of baked carbonade, the content of miner-al nutrients increases, and the content of vitamins significantly increases. For the production of baked carbonade, the following salting method was chosen: raw material was injected by brine in an amount of 10% by weight. Then the raw material is massaged in a massager with a drum rotation frequency of 16 rpm for 15 minutes. Heat treatment consists in baking. The carbonade is baked at 100-120 oC for 1-2 hours. The carbonade is considered ready when the temperature in its thick-ness reaches 70-72 oC. The finished product is sent for cooling to the chambers until the temperature reaches 8 oC in the thickness of the product. The developed product was distinguished by high organoleptic and stable physicochemical and mi-crobiological indicators, corresponding to the current regulatory and technical documentation for this type of product. The prime cost of baked carbonade is 439.69 rubles / kg, which at the moment, taking into account the costs of the manufacturer and the distribution network, is the average price in the market. Conclusion. A technology has been developed for the production of baked pork carbonade with high consumer properties, which contributes to the expansion of the range of functional meat products. The product is recommended for a wide range of consumers of different age groups.