The development of the recipe and the technology of chopped meat semi-finished product with vegetable component

The research objective was the development of a new recipe of "Komandorych", the sausages for frying with addition of vegetable component - bean flour, conforming in the quality indicators to the requirements of standard documentation. The sausages for frying prepared on traditional technology (a control sample) and the sausages for frying with introduction of the component of phytogenesis - bean flour (prototype) were the object of the research. The subject of the research was the development of recipes and technology of meat chopped semi-finished products with addition of vegetable raw materials - bean flour, and also the assessment of the quality of received products. Pilot studies were conducted on the Chair of Technology of Conservation and Food Biotechnology of Institute of Food Productions and the SP Enterprise Chernomurov A.M., canteen "Alleya" (Krasnoyarsk). The recipe of meat chopped semi-finished product - sausages was developed for frying with bean flour. Hydrated bean flour in various dosages - 10 was added into the mincemeat; 15; 20 %...