FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS

FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS

Authors

  • Samara Toshboyeva Tashkent Chemical-Technology Institute
  • Dadamirzaev Muzaffar Namangan Engineering-Construction Institute

DOI:

https://doi.org/10.61151/stjniet.v9i4.663

Keywords:

sauce paste, sauce, canned fish, semi-finished product, organoleptic indicator, quality scale, consistency, stratification

Abstract

The article presents dressing sauces prepared on the basis of sauce-paste semi-finished products that can be used in the preparation of canned fish, and their physical properties, including the stability of the system as one of the indicators of the quality of sauces, stability. stratification and analysis of the conclusions obtained as a result of a large number of experiments are presented.

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Published

2024-12-27

How to Cite

Toshboyeva, S., & Dadamirzaev, M. (2024). FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 9(4), 110–114. https://doi.org/10.61151/stjniet.v9i4.663

Issue

Vol. 9 No. 4 (2024): Scientific and Technical Journal of Namangan Institute of Engineering and Technology

Section

Articles