Substantiation of the component ingredient selection for food concentrates and optimization of their formulas

The research results on the ingredient selection substantiation for production of the food concentrates for the first and the second dinner dishes, as extra sources of nutrient matters, are given in the article. The food concentrate formulas for the dinner dishes and the technique for correcting their biological value are developed. Extra ingredient entering into the food concentrate formulas allows to increase food and biological value and to prolong the expiry date of such products.