Substantiation of thermal treatment modes of molded pollock products imitating pasta ones

The article presents the results of a research of the modes of heat treatment of molded pollock products imitating pasta ones. Molded products imitating pasta ones made from pollock in the shape of noodles 2-4 mm thick, with a ribbon width of 3-6 mm, and a length of at least 15 cm, have been considered as the object of the research. To determine the organoleptic parameters, a descriptive method, a method using point scales, and a method based on the use of profilograms have been used. The results of experiments to determine the optimal modes of heat treatment are presented. The molded samples have been brought to culinary readiness by three types of heat treatment: cooking in boiling water, deep-frying with a frying fat temperature of 140-170 °C, and hot steam treatment with a temperature of 96-98 °C. At the end of the heat treatment, the samples were predried with hot air at a temperature of 60-70 °C; the temperature range was selected taking into account the maximum drying speed, provided that the deformation of the products was minimal. When using hot steam treatment, the test samples were also predried with hot air at a temperature of 40 °C. As a result of the research conducted, the methods of processing by boiling in water and deep-frying were found to be unsatisfactory. The results obtained indicate that it is advisable to use steam heat treatment of molded pollock products imitating pasta ones. The best organoleptic characteristics were obtained with the following treatment modes: steam treatment in 3 stages: 1) preliminary predrying with hot air at 40 °C for 10 minutes, 2) hot steam treatment at 96-98 °C for 10 minutes, 3) predrying with hot air at 60-70 °C for 15 minutes.