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Information × Registration Number 0217U001797, 0116U005782 , R & D reports Title Development of the recipes of compositions cryo-stabilizing effect for the production of frozen dough half-finished shell popup.stage_title Head Yancheva Maryna Olexandrivna, Доктор технічних наук Registration Date 31-05-2017 Organization Kharkiv State University of Food Technology and Trade popup.description2 The object of research is technology of semi-finished products frozen in dough coating. The subjects of researches are the mixtures that have cryo-stabilizing effect (MCE), beef, semi-finished products in dough coating. The purpose of the scientific work is developing of the recipes for mixtures that have cryo-stabilizing effect for the production of semi-finished products frozen in dough coating and expanding the variety of semi-finished products frozen in dough coating. During the literature analysis the theoretical basis of application of a cooling treatment in food technology was found. It was determined that on the stages of freezing and defrosting of semi-finished meat products, they held a series of changes that have a direct impact on the quality of the finished product. The draft of recommendations and peculiarities of technological process of production of semi-finished products frozen in dough coating using MCE was scientifically substantiated and developed. The technological documentation for semi-finished products frozen in dough coating had been developed. The results of the research were implemented into production and learning process Product Description popup.authors Галушко Наталя Миколаївна Желєва Тетяна Сергіїовна Куча Любов Сергійївна popup.nrat_date 2020-04-02 Close