Composition variation compoundings cooked sausages with vegetable raw materials by computer simulation

Specialists meat processing plants is of interest the emergence of new ingredients with improved func- tional properties. In the production of cooked sausage products are widely used plant material that allows: to increase output; reduce the risk of formation of broth-fat edema; stabilize the quality of the finished product. It is proposed to use the plant material in cooked sausages by the example of amaranth flour. It creates an information database which includes the chemical composition of the ingredients, wholesale prices, the projected product standard indexing ingredients. Compiled balance linear equations on the chemical composition of the final product, and identified technical constraints on the use of certain ingredients (salt, spices, etc.), according to the normative and technical documentation. Selected criteria (objective function) to optimize the energy value of boiled sausages with vegetable raw materials. Designed macro and micronutrients, vitamins product. By simulated recipe sausage with vegetable raw materials prepared by the technical documentation, the patent and put into production. Development of trial batches made at OOO “Omsk delicacy” study conducted by the Federal Service for Supervision of Consumer Rights Protection and Human Well-being “Center for Hygiene and Epidemiology in the Omsk region” Accredited Testing Laboratory Centre Ltd. and “Certificate” test laboratory quality food products and food raw materials, accredited in GOST R system.