METHOD OF HEAT TREATMENT OF FOOD PRODUCTS, MAINLY, MEAT, FISH AND POULTRY

摘要

FIELD: public catering for heat treatment of food products saturated with moisture. SUBSTANCE: method of heat treatment of food products involves preparation of product, its full plunging in open vessel with preliminarily heated to 150-195 C vegetable oil and the following main treatment by roasting and/or boiling, and/or stewing. The product is aged in the vessel excluding crust formation. Oil, as a heat carrier, penetrates in tissue of treated product. EFFECT: reduced time for products preparation with preserving vitamins; reduced energy consumption.