Technological quality assurance of culinary products in low-temperature cooking conditions

Within the framework of the state policy, the most promising areas in nutrition are identified, including the elimination of micronutrient insufficiency, the prevention of non-communicable diseases caused by inadequate nutrition of the population. The current direction of innovative development of public catering technology is closely related to the provision of sparing methods of heat treatment of culinary products. The essence of these technologies is a higher, compared to traditional, preservation of food substances. This is directly related to the use of high-tech equipment in the catering industry, which makes it possible to implement the low-temperature cooking programme characterized by sparing heat treatment modes in terms of ‘temperature-duration’ parameters, a lower percentage of losses, and high nutritional advantages of culinary products. The article presents comprehensive studies of the heat treatment modes influence on product quality indicators by the low-temperature cooking programme. The dependences between the preservation of weight on the parameters of the process, the type of raw materials, the form of cutting of semi-finished products, as well as the organoleptic indicators of the quality of ready meals are presented.