Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.290134

Keywords:

functionally closed environments, dried semi-finished products, absorption capacity, fat content

Abstract

The object of this study is the production process of chopped meat semi-finished products with the addition of blended dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini to the recipe, followed by frying in functionally closed environments.

A technique for the production of dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini is proposed for use in the recipes of fried minced meat products to substitute bread. The water absorption of bread (at 23 min.) was compared at 11.3 cm3 and 12 cm3 for the dried mixture, which is 6.1 % higher. A comparative analysis of the chemical composition confirms a much higher content in the dried blend: 6 times more potassium, 4 times more calcium, and 31 times more dietary fiber. Also, the blend is characterized by a low fat content of 0.13 g and the presence of vitamins C, A, etc.

Frying of chopped meat semi-finished products is proposed in functionally closed environments (FCE) with artificial cooling based on a heat exchanger with cold water and Peltier elements. The process is carried out at a temperature of 150...160 °C for 300 seconds.

It was found that during 30 s of frying the test samples in FCE, the pressure is equal to 9ˑ103 Pa, during 90 s – 28ˑ103 Pa, at 120 s – 35ˑ103 Pa, at 210 s – 40ˑ103 Pa, and at 300 s – 42∙103 Pa, respectively, which makes it possible to predict the process.

The dynamics of frying chopped meat products in FCE with artificial cooling on the basis of a heat exchanger with cold water and Peltier elements for the 1st period of loss are about 52.6·10-3 %/s, for the 2nd it is virtually unchanged. The maximum difference in changes in the fat medium is on 120...150 seconds of frying and actually reaches 12.0 % of the total fat content. At the end of the frying process, the total content of fatty medium is about 5.3 %, thereby confirming the effectiveness of using artificial cooling

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Valeriy Mikhaylov, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Equipment and Engineering of Processing and Food Industries

Bogdan Liashenko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

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Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product

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Published

2023-10-31

How to Cite

Zahorulko, A., Zagorulko, A., Mikhaylov, V., & Liashenko, B. (2023). Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product. Eastern-European Journal of Enterprise Technologies, 5(11 (125), 6–15. https://doi.org/10.15587/1729-4061.2023.290134

Issue

Vol. 5 No. 11 (125) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Andrii Zahorulko, Aleksey Zagorulko, Valeriy Mikhaylov, Bogdan Liashenko

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