Development of boiled and smoked sausage products using vegetable protein-carbohydrate complexes

In order to provide the population with nutrition appropriate to their physiological needs, government policy is focused on finding ways to restore biologically active resources. The Concept of Long-term Socio-economic Development of the Russian Federation until 2030 and the Strategy for Improving the Quality of Food Products in the Russian Federation until 2030 indicate the prospects for ensuring a healthy diet for the population. Due to the lag in meat production of some animal species, Russia is interested in animals and birds with accelerated maturation, whose meat can be increased at the expense of domestic stocks. Research in the field of sausage production in the modern food industry focuses on the search for new sources of nutrients and the introduction of various types of raw materials to increase the usefulness and biological activity of the final product. The proposal to use a mixture of Masha's Pobeda 104 and Moskovskaya 39 wheat varieties as a plant component arose after analyzing the composition of cereals and beans. The optimal ratio of these components, where one part of wheat corresponds to six parts of mash, makes it possible to obtain an ingredient with an improved amino acid profile and an increased content of valuable trace elements. The development of a recipe for boiled and smoked sausage includes a combination of rabbit meat and broiler chickens in a 1:3 ratio. The organoleptic properties of this product do not differ from the sample without the addition of plant components due to the studied production approach. The products belong to the category of food products with a high content of protein, iodine, selenium, which provides coverage of more than 15% of a person's daily need for them. The economic analysis showed that the introduction of the vegetable component not only does not affect the quality of the sausage, but also increases its shelf life in accordance with the requirements of the standards. The new products have improved nutritional and biological value characteristics, and are recommended for a variety of diets for different population groups.