Functional-and-technological properties of meat semi-finished products when used addition of S'ilybum mari'anum in a recipe

The results of extensive epidemiological studies and organized in recent years, condition monitoring of power clearly show that the structure of nutrition of the population of Russia is characterized by the continuing decline in consumption of the most valuable biologically food. To solve the above problems of paramount importance is the problem of finding new sources of nutrients for production expansion write. In the article, the effect of any biologically active complex of milk Thistle in the form of a meal on the functional-technological properties of meat chopped semi-finished products. On this basis, developed the recipe and technology of semi-finished products with biologically active complex of milk thistle.