Studying nutritional value and safety indicators of dry food product Borso soup

The aim of the study is to analyze the nutritional value and safety indicators of the dry food product Borso soup obtained from local environmentally friendly raw materials. The objects of the study are beef (GOST 34120-2017), a mixture of dried vegetables (GOST 1683-2017), starch (GOST R 53876-2010), ground black pepper (GOST 29050), pilot samples of the product Borso soup made from freeze-dried beef, a mixture of dried vegetables, starch and spices. The pilot samples were developed and obtained in the laboratory for processing agricultural raw materials of the FSBEI HE Bashkir State Agricultural Acade-my named after V.R. Filippov. Quality and safety control was carried out in the chemical and toxicological department of the Irkutsk testing laboratory of the Federal State Budgetary Institution Federal Center for Animal Health. Organoleptic studies and the water absorption coefficient were determined in the interde-partmental laboratory of the technological faculty of the Buryat State Agricultural Academy. The studies were conducted in 2024. The food product Borso Soup has been developed based on freeze-dried ground beef, a mixture of dried vegetables, starch and spices. The tasting evaluation showed high organoleptic characteristics in appearance and taste. The finished product after hydration maximally preserved the taste, aroma and texture of freshly cooked meat. The dry food product Borso Soup has a high nutritional value due to its protein content exceeding 55 %. The mass fraction of moisture is 9.91 %, the mass frac-tion of fat is 2.64 %. The energy value of the food product is 258.4 kcal per 100 g of product. Due to the low moisture content in the dried product, Borso Soup has a long shelf life of 6 months, which is necessary in various extreme conditions. Microbiological indicators, the content of toxic elements of freeze-dried beef do not exceed permissible levels. Technical conditions TU 10.13.12.000-00493592-2024 "Borso Freeze-Dried Beef Technical Conditions" have been developed. Application for invention № 2024128696 dated September 27, 2024 has been filed.