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 the manufacture of rice balls named “onigiri”, using porphyry algae, and their effect on the quality indicators of the samples...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/27/e3sconf_agritechviii2023_02033.pdf |
| _version_ | 1827929937908072448 |
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| author | Belyaev Alexey Ryzhkova Galina Shvets Olga Lebedeva Nadezhda Kanunnikova Tatyana Kazakova Liudmila |
| author_facet | Belyaev Alexey Ryzhkova Galina Shvets Olga Lebedeva Nadezhda Kanunnikova Tatyana Kazakova Liudmila |
| author_sort | Belyaev Alexey |
| collection | DOAJ |
| description | 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 the manufacture of rice balls named “onigiri”, using porphyry algae, and their effect on the quality indicators of the samples obtained. To achieve this goal, the samples of onigiri rice balls prepared with the introduction of various types of fillings were studied. In the Japanese cuisine recipe of the classic rice ball instead of lightly salted salmon, which was a control sample, smoked chicken fillet was introduced - sample 1, imitation crab meat surimi and mayonnaise - sample 2, lightly salted salmon with cottage cheese - sample 3. An organoleptic assessment of the quality indicators of the rice sandwich showed that sample No. 3 with a filling of lightly salted salmon and cottage cheese turned out to be the best. According to the results of the experiment, it can be concluded that the introduction of such a prescription component as imitation of crab meat and mayonnaise into the recipe not only improves organoleptic requirements, but also enriches the result product with the microelement iron. |
| first_indexed | 2024-03-13T06:28:37Z |
| format | Article |
| id | doaj.art-2c58feb823534bcdabba4b38da691dc6 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-13T06:28:37Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-2c58feb823534bcdabba4b38da691dc62023-06-09T09:11:12ZengEDP SciencesE3S Web of Conferences2267-12422023-01-013900203310.1051/e3sconf/202339002033e3sconf_agritechviii2023_02033The use of non-traditional meat stuffing in onigiri preparationBelyaev Alexey0Ryzhkova Galina1Shvets Olga2Lebedeva Nadezhda3Kanunnikova Tatyana4Kazakova Liudmila5Southwest State UniversityKursk State Agricultural Academy named by I. I. IvanovKursk State Agricultural Academy named by I. I. IvanovKursk State Agricultural Academy named by I. I. IvanovKursk State Agricultural Academy named by I. I. IvanovKursk State Agricultural Academy named by I. I. IvanovThis paper considers the possibility to use various fillings – smoked chicken breast fillet, lightly salted salmon with cottage cheese, imitation crab meat and mayonnaise in the manufacture of rice balls named “onigiri”, using porphyry algae, and their effect on the quality indicators of the samples obtained. To achieve this goal, the samples of onigiri rice balls prepared with the introduction of various types of fillings were studied. In the Japanese cuisine recipe of the classic rice ball instead of lightly salted salmon, which was a control sample, smoked chicken fillet was introduced - sample 1, imitation crab meat surimi and mayonnaise - sample 2, lightly salted salmon with cottage cheese - sample 3. An organoleptic assessment of the quality indicators of the rice sandwich showed that sample No. 3 with a filling of lightly salted salmon and cottage cheese turned out to be the best. According to the results of the experiment, it can be concluded that the introduction of such a prescription component as imitation of crab meat and mayonnaise into the recipe not only improves organoleptic requirements, but also enriches the result product with the microelement iron.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/27/e3sconf_agritechviii2023_02033.pdf |
| spellingShingle | Belyaev Alexey Ryzhkova Galina Shvets Olga Lebedeva Nadezhda Kanunnikova Tatyana Kazakova Liudmila The use of non-traditional meat stuffing in onigiri preparation E3S Web of Conferences |
| title | The use of non-traditional meat stuffing in onigiri preparation |
| title_full | The use of non-traditional meat stuffing in onigiri preparation |
| title_fullStr | The use of non-traditional meat stuffing in onigiri preparation |
| title_full_unstemmed | The use of non-traditional meat stuffing in onigiri preparation |
| title_short | The use of non-traditional meat stuffing in onigiri preparation |
| title_sort | use of non traditional meat stuffing in onigiri preparation |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/27/e3sconf_agritechviii2023_02033.pdf |
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