Improvement pre-treatment technology of meat for the preparation in restaurants
Abstract
The article examines the issue of the use of local and tropical raw materials, and spices in the technology of pre-processing of meat, and the quality and safety indicators of meat semi-finished products in the process of technological processing. The use of pineapple juice in pickling technology makes it possible to break down proteins and fats due to the enzyme bromelain, which destroys pathogenic bacteria in the intestine; promotes muscle relaxation, and relieves spasms. In addition, the juice of these tropical fruits is rich in vitamin C, beta-carotene, vitamins A, PP, and group B. Of the minerals, it contains the most potassium and sodium, calcium, magnesium, phosphorus, and iron. The most attractive substance included in the composition of pineapple juice is considered to be plum berries rich in organic acids, such as citric and malic, contain vitamins of group B, as well as PP, A, and E, a small content of ascorbic acid and pectin. Regarding the use of cherry juice in pickling technology, its value lies in the high content of organic acids and sugars, tannins, dietary fibers and pectin, vitamins A, E, C, PP, B vitamins, calcium, potassium, sodium, magnesium, phosphorus, iron Cherry juice is the most useful and valuable, the level of nutrients and antioxidants in it is much higher than in the juices of other fruits and berries. Dark berries are especially rich in useful substances and vitamins. The chemical composition of fruit raw materials makes it possible to predict that the selected juices have preservative and antioxidant properties and therefore can be effective components of marinades for meat semi-finished products. The purpose of the work is to study the influence of pickling on the quality and safety indicators of meat semi-finished products in the process of technological processing using local and tropical berries, and spicy plants. 10 different versions of compositions for marinating pork have been developed. In the course of experimental research, marinade formulations and the duration of the marinating process were established, which provided the best taste qualities of the finished product. It was determined that the greatest loss of proteins was observed in the control sample with acetic acid, and the lowest in samples with marinade based on undiluted juices. In the samples of semi-finished products based on diluted juices, protein loss is lower than in the control, which ensures a higher biological value of products from them. The moisture content increases in all pickled semi-finished products, the intensity of the process depends on the concentration of fruit juices in the marinades.
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