NOODLES FAST PREPARATION, ENRICHED BY FUNCTIONAL INGREDIENTS

Abstract

As the raw material for fast-acting dried noodles is used wheat flour of the highest grade with high protein content, functional meat product - horse and functional ingredient - sour milk product, kurt. Based on the results of research of organoleptic indicators of this freshly selected product, established that the attractive taste, appearance and condition of the product after its preparation correspond to all standards. Thus, as the main technological process of fast preparation of food is drying, the moisture content of food is determined. The content of moisture in fast-acting noodles, enriched by functional ingredients, was 4%, which corresponds to the requirements of dry products. According to the results of the study, established that the prepared model corresponds to the value of acidity, specified in the standard. Therefore, as a source of raw materials for fast cooking, we use wheat flour of the highest grade with high protein content, functional meat product - horse and functional ingredient - sour milk product kurt. Food is prepared using natural food raw materials, sustained to long-term storage, with fast preparation for consumption.