The influence of technological process parameters on the quality indicators of culinary products

Operating enterprises in the restaurant industry must apply various methods, and means of process control, which will ensure proper quality safety culinary products dishes. One most critical tasks for a business manager is producing high-quality products. The food essence its consumer properties, determined by satisfaction population's need complete nutrition. set properties characterized nutritional value organoleptic indicators. However, control services periodically detect violations sanitary, technological, other regulatory requirements industry, indicates possible danger to health consumers Under these circumstances, controlling technological processes production relevant institutions, requiring constant search effective methods control. dishes are primary criteria food, so establishments daily practice continuous manufacturing providing services. This help appropriate level with analysis results operations, can determine ways improve technical system (control objects, their sequence, equipment, modes, mechanization, automation) developed simultaneously design technology devices service chief technologist enterprise or organizations participation department (VTK). All making restaurants be divided into two stages – mechanical thermal processing. Within framework study indicators new products, an essential component analytical experimental examination minced meat emulsion structure EAGP regarding determination type content additives compliance legislative documents on regulation composition Analytical studies have established that EAHP additive based sunflower oil mono- diacylglycerol fatty acids safe E471 GRAS (Generally Regarded As Safe) status, used according necessity without restrictions quantitatively not regulated. Therefore, semi-finished product fully meets current legislation Ukraine terms content. Thus, general chemical composition, indicators, chopped structure, made using oil, confirm this state system.