Technological developments for meat and vegetable pates of a specified composition

The purpose of the study is to develop technological solutions for obtaining meat-and-vegetable pates of a given composition. Objectives: to develop technological approaches to the creation of protein-carbohydrate components based on soybeans, vegetables and wild-growing raw materials; to justify the technological parameters for the production of meat and vegetable pates. The general scheme of research included the development of technology for soy-carrot, soy-pepper, soy-pepper-mushroom and soy-carrot-fern granulates, as well as pates from rabbit meat and liver with the resulting granules, which were the objects of research and were assessed based on a combination of various indicators. The results of the study are presented, in accordance with which a technology has been developed for the production of protein-carbohydrate components based on soybeans, vegetables, wild-growing Far Eastern raw materials, including operations for joint disintegration and extraction, pre-soaked soybean seeds and chopped fresh carrots or sweet peppers, separation of the resulting mixture, introduction into the insoluble residue of onions, bracken, mushrooms, granulation and drying. Analysis of the chemical composition of the developed protein-carbohydrate components showed that the proposed technology made it possible to increase the content of protein, fat, and dietary fiber, which exceeds similar indicators for dried vegetable concentrates existing on the market. By purposefully varying the amount of meat and protein-carbohydrate components, their optimal ratio of 70: 30 % was determined. Based on the analysis of mathematical models, the main factors influencing the quality of rabbit meat and liver pates with a protein-carbohydrate component were determined: mass fraction of the protein-carbohydrate component - 30.00-30.55 %; mass fraction of fat - 12.6-16.3 %; cutting duration is 8.6-10.7 minutes. The production technology of the designed meat-and-vegetable pates of a given composition has been experimentally confirmed.