THE USE OF LINGONBERRY POMACE IN RECIPES OF CHOPPED SEMI-FINISHED CHICKEN MEAT

ZRRHEY

Abstract

The article presents the recipe of minced meat semi-finished products (cutlets) with the addition of berry pomace lingonberries. Based on the chemical composition of cranberry berry pomace, their use in the formulation of chopped meat semi-finished products (cutlets) from poultry meat (chicken) is justified. The dosage of cranberry berry pomace has been selected, at which the best organoleptic characteristics of the product are achieved. A tasting evaluation of the developed experimental meat semi-finished products (cutlets) with the introduction of various amounts of berry pomace lingonberries was carried out. The highest rating was given to a prototype with the addition of 15 % of cranberry pomace instead of meat raw materials. The prototype with the addition of 20 % of cranberry pomace has acquired a darker color on the section, the consistency of the products has become more rigid. In this regard, it is impractical to increase the dosage of lingonberry pomace in minced meat semi-finished products. A basic technological scheme for obtaining chopped meat semi-finished products (cutlets) by adding berry pomace lingonberries instead of meat raw materials. Berry squeezes of lingonberries are proposed to be introduced at the stage of formation of the stuffing system