Development of the combined method of blanching the stingray stellate

The possibility of applying a combined blanching method (water-steam) for the stingray stellate is substantiated. The proposed method completely excludes the process of preliminary wetting and, as a consequence, the flooding of stingray meat. The developed experimental installation protected by a patent and can be used to study the process of blanching with water, steam or a combined method of raw materials of both plant and animal origin. The experiment has been planned by the method of combinatorial squares. The following parameters were chosen as variable parameters: water temperature, varying in the range from 70 to 95 °С with the step of the experiment5 °С. The duration of water treatment has been varied from 1 to 5 minutes with the step of experiment in 1 minute. The efficiency of removal of urea from the stingray stellate meat was confirmed experimentally by comparing its mass fraction in muscle skate tissue before and after preliminary heat treatment. Urea content was determined by a modified photo colorimetric method in accordance with GOST R 50032-92 "Feed meal from fish, marine mammals, crustaceans and invertebrates." Methods for determining the carbamide mass fraction and calculating the crude protein taking into account the mass fraction of carbamide taking into account features of the investigated product. The following mode of combined blanching (water-steam) could be recommended for industrial use: 1: 9 water module, water treatment time 180 s (3 min) at a water temperature of 90 °C with subsequent treatment steam for 150 s (2.5 min) at a steam temperature of 100 ° C. The selected regime has an efficiency of 42.5% that almost equal to the efficiency of other ways of blanching the stingray and a higher yield of the semi-finished product equal to 88.8%. The resulting semi-finished product can be recommended for preparing from stingray the culinary products and the canning