Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK641+664.95
Issue:2 (24)
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Manufacturabilities new ekstrudirovannogo product
Annotation
In article is offered new food-stuff, which technological chain production includes provision in composition device for preparation of the puree, configuration change for fish and abrasive configuration change. For the whole collection of the necessary equipment is designed principle schemes, but abrasive configuration change passed the experimental approbation for revealing optimum parameter to designs. Pastoobraznye culinary fish products are yore worked out on enterprise of the many countries, particularly big popularity they use in Japan, Germanias, Scandinavian and some other country. In Hollow have got spreading a configuration change fish mixture, used for fabrication a la carte guard;keep. On its configuration change of these paste can be into large pieces- or finely reduced. Aromatizaciyu such configuration change of the products realize the accompaniment an to liquids, natural or syntetic fragrance Called on can be marketed at production domestic configuration change product in the manner of cushion with body from mashed potatoes and stuffing from at fish purpose special mode configuration change.
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Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 2. Development of software of videocomputer device
- Influence of milk fat substitute on the biological value and shelf life of processed cheese product
- The methodology for determining the activity of malting barley germination
- The influence of sugar syrup, honey and cereals on the rheological properties of yogurt
- Study the noise characteristics of universal kitchen machine
- Research of process of a dealkogolization spirtovannykh of juice in the rotor film device
- Effect ofcontrolled atmosphereon thephysiological andbiochemical processesand indicators of quality apples atrefrigeration storage
- Formulation of frozen apple dessert in order to resource saving in the production of frozen apples
- Application of sodium ascorbate in the food industry and the comparative characteristic of two ways of its manufacture
- Biotechnology regulation methods of functional and technological properties of minced systems
- Feature radiological characteristics culinary products from fish obtained by method convection
- Improving the process of reception of liquid for smoking with the application of ultrasound in order to intensify the absorption and coagulation processes
- Performance evaluation of thermal raw peanut
- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 2)
- Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment
- About influence of some parameters of work of the milling cutter of soft ice cream on its productivity
- Experimental stand feeder to assess the impact of ultrasonic oscillations on the expiry of cereals
- Analysis of the effectiveness of cryopreservation methods on indicators viability of fruit after cryopreservation
- Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness
- Technological evaluation of the production of candied carrots, beets and pumpkins
- Physicochemical properties and thermothysical characteristics of common nettle leaves’ extracts
- Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing