APPLICATION OF NEW INGREDIENTS IN PATE MUSSE RECIPE

GKLQBE

Abstract

The article considers the possibility of using Allium Sativum peduncle in the recipe of a pate mousse based on chicken liver and bacon. Pate mousse is a meat delicacy product, prepared on the basis of duck or chicken liver, pork meat, fat. Its classical preparation involves grinding the ingredients to a homogeneous state, after which the resulting mass is whipped until a mousse is obtained, placed in molds, and a jelly filling with melted fat is added on top. In order to enrich the components of functional significance, as well as to give original organoleptic characteristics to the meat product, four prototypes of the path mousse were modeled with the addition of various amounts of plant component Allium Sativum peduncle - 3, 6, 9, 12% instead of meat raw materials. The peduncle was collected during the beginning of the curling of the arrows in June 2022 in the vicinity of the city of Krasnoyarsk. The traditional recipe of pate mousse was taken as a control sample. Organoleptic and tasting evaluation of the developed pate mousse samples and comparative analysis with the control sample were carried out. Organoleptic evaluation of the finished product was carried out according to GOST 9959-2015. The determination of the organoleptic parameters of the path mousse with the addition of Allium Sativum peduncle showed that when applying a peduncle in the amount of 9% instead of meat raw materials, the best result is provided. As a result of the conducted tasting evaluation, the prototype with 9% addition of Allium Sativum peduncle also turned out to be the best, a basic technological scheme for obtaining a path mousse with the addition of Allium Sativum peduncle, which is introduced at the stage of component formation, was proposed.