Prospects for plant component Allium sativum application in formulating meat semi-finished products

The purpose of research is to study the possibility of using the plant component of Allium Sativum in the formulations of minced meat products. Tasks: to determine the quality of minced meat products at various dosages of the introduced plant component; develop a recipe for minced semi-finished meat with the addition of Allium Sativum; propose a technological scheme for obtaining chopped semi-finished product with the addition of Allium Sativum. The object of the study is minced meat from chicken, which was used to obtain minced meat semi-finished products - zrazy. For enrichment with physiologically significant components not contained in meat raw materials, vegetable additives were used in the recipes of semi-finished meat products. A new recipe for minced meat semi-finished products with the use of the Allium Sativum plant component (garlic sprouts) were developed. The garlic sprouts were collected at the beginning of their curling and the creation of seed boxes in July 2021. The raw materials were washed and dried for 4 hours in a drying chamber at a temperature of 50 °C in an SESh-01 electric drying cabinet, after which the garlic sprouts were cut into small tubes of size 5-10 mm. Part of the raw material was frozen in a freezer, while the other part was dried and further ground in a coffee grinder to a particle size of 0.4-0.5 mm. A basic technological scheme for the manufacture of minced meat semi-finished product with the introduction of a vegetable additive of garlic sprouts (Allium Sativum) at the stage of minced meat formation is proposed, as well as organoleptic indicators are established and a tasting evaluation of the developed product is carried out. Sprouts of garlic were added to minced meat both in frozen form and in powder form. As a result of the tasting assessment of organoleptic indicators, it was found that the introduction of a plant component at a dosage of 5 % increases organoleptic indicators, enriches chopped semi-finished meat with biologically active substances. The best organoleptic indicators, according to the assessment of the tasting commission, were achieved when using garlic sprouts in the recipes of chopped meat semi-finished products (zrazy) in frozen form. Organoleptic indicators correspond to GOST 9959-2015.