The use of food by-products and non-meat ingredient in the production technology of chopped meat-containing semi-finished products

Abstract

Aim. Expanding the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content in the middle price segment of the consumer market. Materials and Methods. Raw materials were used: beef, chilled categories (GOST 34120-2017), pork, semi-fat and fatty (GOST 31476-2012), beef liver and beef heart (GOST 32244-2013), Persian lentils (TU10.61.32-003-99621687-2017), onion (GOST 34306-2017), salt (GOST R 51574-2018), ground black pepper (GOST 29050-91). The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Sampling and organoleptic research methods in accordance with the requirements of GOST 7269-2015. The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-2015. The mass fraction of fat was determined according to GOST 23042-2015, the mass fraction of protein – according to GOST 25011-2017, amino acid composition – according to GOST 34132-2017. The moisture content was determined according to GOST 9793-2016. Results. The formulation and technological scheme of the chopped meat-containing semi-finished product of a high degree of readiness have been developed. Conclusion. The created product expands the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content.