Development of technology of snacks with different types of breading for fast food enterprises

Abstract

The object of this study is snack technologies for various types of gluten-free breading for "Fast food" ERI format. It has been determined that snacks are gaining more and more demand in restaurants of the "Fast food" format. From the point of view of a balanced diet, snack products for fast food are rich in cholesterol with increased amounts of sugar, salt, and gluten protein. In the course of technological testing, components for dry breading were selected: rice flour, extruded oatmeal and corn flakes, sesame seeds. For the manufacture of snacks, the main raw material was chosen – shrimp meat, poultry, soft cheese "Brie". To give the snacks more refined and rich tastes, spices were used: turmeric and ground paprika. For the most part, the technologies are designed for freezing and subsequent heat treatment (deep-frying). According to this, the specificity of the development of two-layer breading was investigated, namely the development of the "Klyar" semi-finished product and dry breading. The composition of the "Klyar" semi-finished product includes cold-swollen starch "Cold Swell", which is able to quickly swell and form a colloidal suspension. Due to the functional properties of starch "Cold Swell", the cycle "freezing – heat treatment" took place without significant heat loss. With a starch content of 3.5 % in the breading composition, during their cutting, homogeneity of the main product and breading was observed. Carrying out technological testing, it was determined that the starch content is 3.5 %, the losses during heat treatment are up to 8.0 %, thereby confirming that the properties of starch do not only bind but also hold moisture. During the study of microbiological indicators, it was determined that frozen snacks are capable of withstanding long-term storage for up to 90 days at a temperature of 18...– 24 °C.