Товароведная характеристика мясных и рыбных кулинарных изделий, обработанных пароконвективным способом

Abstract

In recent years in the domestic market appeared universal thermal equipment with high extent of automation and possi- bility of programming of technological process. Practice shows that technological process of preparation of culinary prod- ucts in parokonvektomate differs from the traditional a little. Actual there are questions of technological parameters of preparation of the culinary products processed in the parokonvektional way, and the characteristic of these products. At the same time information on consumer and technological properties of products hasn't enough.