The selection of the composition of raw materials for the production of combined meat chips

In Kazakhstan, according to historical traditions, the diet is dominated by meat products, types and nomenclature of which are quite diverse, however, in this segment there are no new types of meat products that are common on the world meat market, as fast-food products, called meat snacks. Meat snacks differ from traditional meat products in their predetermined functional characteristics, which add nutritional and biological value to them. The purpose of our research was to develop a technology for the manufacture of meat chips using different types of meat (combination) to obtain optimal technological properties of the meat product. The formation and development of the market for domestic meat products such as snacks will expand the capabilities of Kazakhstan's meat industry enterprises in the production of innovative food products, on the one hand, and the growing demand of the population for new meat food products, on the other hand, which makes it expedient to develop meat chips technologies using technological methods that allow maintain the stability of consumer properties of products. As a research methodology, experimental research methods were used, including a statistical sample of raw materials and preparation of samples for research, expert methods for determining the organoleptic properties of products, instrumental methods for determining the physicochemical parameters of finished products.The article presents the results of research on the selection of the composition of raw materials and methods of manufacturing meat chips. The main types of meat were selected, their mineral composition was studied, the ratio of their combination was selected, the consistency optimal for obtaining meat chips, the required size and thickness, temperature conditions for drying semi-finished products were selected. It was found that the combination of three types of meat - horse meat, beef and chicken fillet gives the optimal composition of minced meat, selected as the most convenient form for the formation of dimensional values of meat chips, as well as in consistency, juiciness, taste and smell with a reduction in the time of their manufacture by drying with air convection up to 9 hours. The mineral composition of the initial images of meat showed that they contain trace elements such as potassium, phosphorus, magnesium and sodium. In horse meat content, in weight.% K-29.25, P-16.96, Mg-1.69. Na-4.12; in beef, in weight.% K-31.02, P-13.38, Mg-1.26. Na-4.12; in chicken flesh, in weight.% K-30.27, P-17.94, Mg-1.89, Na-1.89, which indicates the equivalence of all types of meat for these trace elements.