THE IMPLEMENTATION OF INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF PUBLIC CATERING ITEMS
The results of the researches of the possibility of realization of innovative approaches at production of public catering were given in the study. New ways and methods of cooking demanding further researches in this sphere have been insufficiently studied. The development of new technologies of molecular cuisine from the point of view of their safety is the most perspective for carrying out scientific research. In the study organoleptic, experimental, analytical, calculation, measuring methods of research were realized. On the basis of innovative project in Stavropol Region experimental production on which innovative projects on creation of fruit and vegetable dishes of molecular cuisine were carried out. When carrying out the researches the dishes of molecular cuisine in the foam form called espumas were developed. The preparation of espumas could be referred to the method which cornerstone formation of foams with liquid substances having the air inside. At their production generally natural components were used therefore the dishes of molecular cuisine were balanced and useful. Usually for the introduction of vials of gas into espumas special siphons or creamer are applied. As propellant at production of espumas in food industry diazomonoxide and carbon dioxide are generally used. These gases do not constitute any danger to consumers as their concentration in ready dishes is very small. Final result of scientific experiment was the development of new low-calorie dishes of molecular cuisine with maximum preservation of useful properties of products - appetizers "Carrot on Eggplant", pumpkin soup foam and the dessert "Puffed Espuma". Organoleptic assessment of developed samples of dishes testified that initial ingredients went well.