Article

Retrieved from Volume 23, No. 1, 2019

Pages 70 -76

Strikha, L., Pidpala, T., & Kramarenko, O. (2019). Optimization of parameters of technological process of production of meat semifinished products. Ukrainian Black Sea Region Agrarian Science, 23(1), 70-76. DOI: 10.31521/2313-092X/2019-1(101)-10

Optimization of parameters of technological process of production of meat semifinished products

Liudmyla Strikha Tetiana Pidpala Oleksandr Kramarenko

The article shows the results of researches of physical and chemical indices of pancakes «With meat». It was established that the pancakes made at the average speed of the drum and frozen at low temperatures in the fast-freezing apparatus were characterized by higher values of physicochemical indices. Normative content of water in pancakes «With meat» should not be higher than 65%. According to the results of the research, optimized parameters of the technological process of production and freezing of meat semifinished products were developed. 

pancakes, freezing temperature, temperature of frying, physical and chemical indices.
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