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Information × Registration Number 0223U000730, 0120U105770 , R & D reports Title Development of methods and equipment for the production of culinary meat products with the addition of vegetable raw materials popup.stage_title Head Mykhailov Valerii M., Доктор технічних наукCherevko Oleksandr I., Доктор технічних наук Registration Date 19-01-2023 Organization State Biotechnology University popup.description2  The scientific and applied problem of increasing the energy and resource efficiency of concentration and drying in the production processes of meat culinary products with the addition of vegetable raw materials was considered. Methods for preparing an assortment of meat culinary products based on vegetable raw materials using electrocontact heating, microwave and IR processing were proposed. In particular, methods for preparing semi-finished products from spicy vegetables, vegetable fillers for sliced culinary products were proposed. The results of technological indicators studies and quality indicators of the specified products are presented. The designs and technical and operational indicators of devices for the implementation of these methods were also considered. The proposed technologies of culinary meat products with the addition of vegetable raw materials and new devices for their implementation can be successfully used in small food processing enterprises and restaurant farms of Ukraine and be competitive on the world market. Product Description popup.authors Ibayev Eldar B Zahorulko Andrii M. Zahorulko Oleksii Ye. Lavruk Vladyslav V. Lyashenko Bogdan V. Mayak Olga A Postadzhiev Oleksandr I Prasol Svitlana V Sabadash Sergiy Mykhailovych Shevchenko Andrii O popup.nrat_date 2023-01-19 Close