Optimizatsiya upravleniya kachestvom bystrozamorozhennykh gotovykh myasorastitel'nykh pishchevykh produktov

Production of high quality quickfrozen meat-vegetable ready foods, particularly their keeping in such a good state during a long period of time is an important and huge task. The customers have different requirements to quantity of ready meat foods including meatvegetable ones as well as to their qualitative characteristics, composition, safety, absence of harmful chemically synthesized inorganic substances, additives in compounding. The quality is regulated by specified standards and sanitary and hygienic requirements to ready foods. Freezing is the most effective method to preserve products quality, but specified rules should be observed to prevent reducing the ready product quality during all stages of production beginning from raw material selection, preparation for freezing, freezing process up to storage and consumption. Such rules observing provides preserving a ready quick frozen product quality right up to its consumption optimally.

быстрозамороженные мясные и мясорастительные изделия, качество продукта, функциональность