Rice flour in the production and storage of meat products, Kyiv

Frozen meat semi-finished products - adding rice flour to meatsemi-finished products significantly increases their stability during repeated freezing and thawing. The introduction of rice flour into the meat of frozen Kyiv-style and cordon bleu meatballs prevents the absorption of the filling into the meat. If the frozen semi-finished products are formed from minced meat, then it is best to add riceflour directly to the minced meat. If the frozen semi-finished products are presented with whole pieces of meat, then the addition of rice flour blocks, but does not damage, the pores of the meat. After injection or tumbling, rice flour creates a barrier that prevents the migration of water or absorption of the filling into the middle of the meat.
Meat delicacies - rice flour can be added to brines for injection and tumbling, rice flour swells and blocks the pores, thus preventing water loss. So the addition of rice flour increases the yield of the product by about 10%, preserves the structure, juiciness and taste of meat products. breading) – to retain water and fat in the product, increasing stability during repeated freezing and thawing.(//tractor-service.com)
Breading and batters - the introduction of rice flour during breading (also batters) makes it possible to increase the strength of the binding of breadings and batters to the surface of the product and to prevent their separation during heat treatment, as well as during repeated freezing and thawing. The use of rice flour as a whole exhibits barrier properties that allow it to retain water and oil, as well as high stability during heat treatment and repeated freezing and thawing.
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