ПОЛУФАБРИКАТ ДЛЯ МЯСНОГО ПАШТЕТА НА ОСНОВЕ ПТИЦЕПРОДУКТОВ

SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS

Perkel T. ^a

Kodzhebash K. ^b

Affiliation

a Kemerovo Institute of Food Science and Technology

b Колбасный цех "Дедов"

Copyright ©Perkel et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The formula and technology of a new original meat product of fast preparation has been developed. It is a semi-finished product frozen for paste using cheap raw materials obtained when processing poultry. The product formula is optimized by a method of computer design based on the effect of protein mutual enrichment. The product has the increased biological value, good organoleptic characteristics. The production technology of the product allows to minimize losses by excluding the traditional preliminary thermal processing of raw materials, to increase the yield, to extend the product storage period and to include it into the group of products of the budgetary segment taking into account its prime cost.

Keywords

Paste, semi-finished product, poultry products, frozen, biological value.

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