The use of non-traditional meat stuffing in onigiri preparation

This paper considers the possibility to use various fillings – smoked chicken breast fillet, lightly salted salmon with cottage cheese, imitation crab meat and mayonnaise in manufacture of rice balls named “onigiri”, using porphyry algae, their effect on quality indicators samples obtained. To achieve this goal, onigiri prepared introduction types were studied. In Japanese cuisine recipe classic ball instead salmon, which was a control sample, fillet introduced - sample 1, surimi 2, cheese 3. An organoleptic assessment sandwich showed that No. 3 filling turned out be best. According results experiment, it can concluded such prescription component as into not only improves requirements, but also enriches result product microelement iron.