Modern methods of cooling culinary products and raw materials in the food industry
The aim of the work is the study of new technologies, namely the preservation at low temperatures of culinary products, raw materials and dishes. The article discusses the impact of the intensive cooling process using the Cook & Chill technology on the food safety of food products, as well as shock freezing. For the study, the following methods were used: analytical, comparative, organoleptic. Decree of the Government of the Russian Federation of June 29, 2016 No. 1364-r is focused on ensuring a rational and balanced diet, as well as the prevention of diseases. When introducing innovative technologies in the food industry, the main goal is to ensure the quality and safety of culinary products and dishes, as well as extend the shelf life. One of the most important tasks of an enterprise in the food industry of any format is the creation of appropriate conditions for the storage of products and ready meals. Intensive cooling and shock freezing technologies are becoming the most popular in the food industry. Low temperatures prevent spoilage, as have a preservative effect on the product. At the same time, all modern hygiene and safety requirements are observed and the taste and nutritional value of ready meals, semi-finished products and raw materials is preserved. Thus, low-temperature technologies ensure the preservation of the qualities of a fresh product and do it better than other methods of preservation and storage. The consumer has the opportunity during the year to purchase a quality product, regardless of the timing of production.