Production technology, recipe development and quality assessment of chopped semi-finished products with vegetable raw material addition

The aim of research is to study production technology, develop a formulation and assess quality of chopped pork cutlets with the addition of potatoes, Jerusalem artichoke and turnips. The object of research was four samples of chopped pork cutlets: control – no additives; sample No. 1 – with the introduction of potato tubers (Gala variety) into the formulation in the amount of 10 % by weight of the main raw material; sample No. 2 – with the introduction of Jerusalem artichoke tubers (Skorospelka variety) into the formulation in the amount of 10 % by weight of the main raw material; sample No. 3 – with the introduction of yellow turnip roots (Golden ball variety ) into the formulation in the amount of 10 % of the mass of the main raw material. The research was carried out on the basis of the Department of Technology for Processing and Storage of Agricultural Products of the Federal State Budgetary Educational Institution of Higher Education of the Tver State Agricultural Academy. In the course of the experiments, a recipe was developed for a combined meat and vegetable chopped semi-finished product – pork cutlets with the addition of potatoes, Jerusalem artichoke and turnips. Vegetable raw materials in the course of preparation for processing are subjected to primary washing, cleaning, finishing washing and slicing, after which they go for grinding and combine with minced meat and other components according to the recipe. The addition of phyto-raw materials to the pork cutlets makes it possible to expand the range of semi-finished products due to the acquisition of specific pleasant flavors of phyto-fortifiers by the products. Higher preservation of physical and chemical indicators of production, in particular in terms of protein, was ensured by the use of Jerusalem artichoke tubers. The same sample was characterized by the best functional and technological properties - moisture-binding and water-holding capacity. In general, all the developed samples of chopped semi-finished products fully met the requirements of GOST 32951-2014 “Semi-finished meat and meat-containing products. General specifications” and can be successfully manufactured in catering establishments.