NEW APPROACHES IN MODELING OF RECIPES OF MARINADES AND SALTING MIXTURES
Abstract
The article is devoted to the theoretical and practical aspects of modeling the recipes of marinades and salting mixtures. A basic technological scheme for the production of the semi-finished product "Pickling mixture" has been developed, which illustrates the modeling principles outlined in the article, in particular, the grouping of raw components into the so-called "bases". Theoretically, it is presented that all the proposed "bases" should perform specific functions in the composition of the model, both technological and physiological, including taste-forming ones. The given model makes it possible to specify the requirements for the selection of ingredients, explains their necessity in the composition, physiological importance and positive impact on the quality of semi-finished products and final products. The variability of the ingredient composition of the "bases", the composition of the "bases" among themselves according to taste, and the harmonious combination of this composition with the main raw materials intended for pickling, allows you to leave the recipe design process original and creative, but within the defined criteria of balance and quality. Taking into account the above principles of modeling, a number of laboratory samples were created, and their organoleptic evaluation was carried out. The assessment was carried out by analytical methods and the method of the developed profile analysis on a point scale. After studying the obtained data, it was concluded that the proposed approaches for modeling the recipes of marinades and salting mixtures are appropriate in terms of generalizing theoretical information and are important for creating products of high quality and physiological value.
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