USING OF MARINADES IN COOKING TECH-NOLOGIES OF MAIN-COURSE DISHES
DOI:
https://doi.org/10.15673/2073-8684.29/2014.33606Palabras clave:
meat dishes, marinade, thermal losses, duration of cookingResumen
Studies presented in the paper deal with the technology of nutrition namely with making of meat dishes. Last time restaurant enterprises suffered from economical losses on the consumer market of Ukraine. Mainly it was caused by decreasing of consumer ability, reducing the consumer market and absence of the state policy in development and regulation of trade activity. As a result the restaurant enterprises became functioning not in the proper way. Thus, the question of increasing of economical indexes of restaurant business is urgent. One of the possible ways of solving of this problem is decreasing of thermal losses in the technological process of main hot dishes cooking that in case of mass production would have positive effect on the activity of restaurant enterprise.
Citas
Khimicheskiy sostav pishchevykh productov : spravochnik Pod red. Skurikhina, I. M., Volgareva, М. N.. (1987). 2 izd., pererab. i dop. М. : Agropromizdat,. 360 s.
Ivanov, S.V., Domareckiy, V.А., Dotsenko, V.F.ta in. (2013). Tekhologia produktsiyi v zakladakh restorannogo hospodarstva: Pidruch. К: NUHT,. 430 s.
Yusop, S.M., O’Sullivan, M.G., Kerry, J.P. (2011). Marinating and enhancement of the nutritional content of pro-cessed meat products. Processed Meats, 421 – 449.
Shumylo, H.І. Tekhnologia pryhotuvannia yizhi. К.: Kondor, 2012. - 504 s.
Kovaliov, N.I., Kutkona, M.N., Kravtsova, V.A. (2005). Tekhnologia prigitovlenia pishchi: uchebnik. М. Delovaya lit., 467 s.
Ratushnuy, А.S., Baranov, B.A., Kobaliov, N.I. i dr. Tekhnologia productsiyi obshchestvennogo pitania: v 2 t. М.: Мir, 2003. – 416 s.
http://ivona.bigmir.net/cooking/toowners
http://findfood.ru/product/marinady
Żochowska-Kujawska, J., Lachowicz, K., Sobczak, M. (2012). Effect of fibre type and kefir, wine lemon, and pine apple marinades on texture and sensory properties of wild boar and deer longissimus muscle. Meat Science, 92, 4, 675 – 680.
Maria, B. Mielnik., Signe Sem, Bjorg Egelandsdal, Grete Skrede (2008). By-products from herbs essential oil pro-duction as ingredient in marinade for turkey thighs. Food Science and Technology, 41, 1, 93 – 100.
Zochowska-Kujawska, J., Lanchowicz, K., Cobczak, M. (2012). Effect of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissime muscle. Meat Science, Vol. 92, 4, 675 – 680.
Burke, R.M., Monahan, F.J. (2011). The tenderization of shin beef using a citrus juice marinade. Meat Science, 63, 1, 161 – 168.
Nisiotou, A., Chorianopoulos, N.G., Gounadaki, A., Panagou, E.Z., Nychas, G.-J.E. (2013). Effect of wine-based marinades on the behavior of Salmonella Tyyphimurium and background flora in beef fillets. International Jour-nal of Food Microbiology, 164, 2-3, 119 – 127.
Kapreliants, L.V., Iorgacheva, K.G. (2003). Funktsionalni producty: monografia. О.: Druk,. 312 s.
http://vibormoi.ru/produkti/720-uksus-vidi-primenenie.html
Simakhina, G.O., Ukrainets, A.I. (2010). Innovatsiyni tekhologii ta ptoducty. Ozdorovche kharchuvannia: navchalnyi posibnyk dlia studentiv za napriamom 7.051701 «Kharchovi tekhnologii ta inzheneria» dennoyi ta zaochnoyi formy navchannia. К: NUHT, 294 s.
Zdobnov, А.I., Tsyhanenko, V.А., Peresichnyi, M.I. (1998). Sbornik retseptur bliud I kulinarnykh izdeliy dllia predpriyatiy obshchestvennogo pitania. К.: А.С.К. 656 s.
