The use of non-traditional meat stuffing in onigiri preparation

Abstract

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.