Vegan additives in production of minced poultry meat dishes

The article is devoted to the problem of improving the nutrition value of minced poultry meat dishes. The author considers the reasons for the necessity to create dishes with high nutrition value. The chemical composition of pumpkin powder used as an additive in production of minced meat cutlets instead of bread under recipe is analyzed. Organoleptic, physical and chemical, physical indicators of minced meat cutlets prepared with partial replacement of bread with pumpkin powder are introduced and analyzed. The efficiency of a partial replacement of bread under recipe with pumpkin powder is proved.