The use of Allium sativum peduncle in the meat dough semi-finished products recipes

The purpose of the study is to determine the possibility of using the Allium Sativum peduncle in the recipes of meat dough semi-finished products. Objectives: to develop a recipe for semi-finished meat dough product with the introduction of the Allium Sativum peduncle into minced meat; to assess the organoleptic characteristics of meat dough semi-finished product - dumplings with the addition of various amounts of Allium Sativum peduncle. The object of the study is meat dough semi-finished products - dumplings. For enrichment with functional ingredients, Allium Sativum peduncle was added to meat dough semi-finished products. A new recipe for semi-finished meat dough products was developed using the Allium Sativum peduncle (garlic arrows). As ingredients for the preparation of meat and vegetable minced meat, the following were used: pork meat - according to GOST 31476; beef meat - according to GOST R 55445; arrows of garlic; onions - according to GOST 52622-2006; ground black pepper - according to GOST 29053-91; drinking water - according to SanPiN 2.1.4.1074; edible salt - according to GOST 51574-2000. Arrows of garlic were collected in the vicinity of Krasnoyarsk. Peduncle Allium Sativum was used fresh crushed or after freezing. The arrows of garlic were introduced at the stage of minced meat formation, after which the minced meat was thoroughly mixed and the products were molded. The organoleptic evaluation of the meat dough semi-finished product was determined according to GOST 9959-2015. The organoleptic indicators of meat dough semi-finished product with the addition of garlic arrows were established. As a result of the evaluation of the organoleptic indicators of dough semi-finished meat products with the addition of garlic arrows (Allium Sativum), it was found that the introduction of a plant component at a dosage of 10 % improves organoleptic characteristics, enriches the meat dough semi-finished product with physiologically significant components contained in the Allium Sativum peduncle. Determination of the organoleptic characteristics of the developed dough semi-finished meat product with the addition of the Allium Sativum peduncle showed compliance with GOST 9959-2015.