DEVELOPMENT OF THE FORMULATION AND TECHNOLOGY OF MINCED MEAT SEMI-FINISHED PRODUCTS WITH SPECIFIED PROPERTIES

The article is devoted to the development of a recipe and technology for the preparation of minced meat semi–finished products from goat meat and poultry meat with the addition of a food additive consisting of wild onions, lingonberries and a fortifying agent – pine nuts. Recently, various auxiliary ingredients have been added to the formulations of many chopped semi-finished products to improve the taste, smell, appearance and biological value of the product. The manufacturer thus expands the product range and attracts new consumers. In the course of the research, the chemical composition of the average sample of cutlets, the nutritional value of cutlets and the yield of finished products after heat treatment were determined, an organoleptic assessment was carried out and the energy value of the product was calculated, as well as the profitability of the production of minced meat semi-finished products using food additives and fortifiers was determined. The research results have shown that the addition of a food additive and a fortifying agent in an amount of 4% to minced meat contributes to an increase in the yield of the finished product, improving the nutritional and energy value of the finished chopped semi-finished products. Calculations of the economic efficiency of the production of natural meat semi-finished products using the developed formulation and an additive with a fortifier based on local raw materials showed that the highest profitability of 14.2% was obtained when adding 2% of an additive with a fortifier to minced meat, which is 1.4% higher than the base sample.

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