DEVELOPMENT OF TECHNOLOGY FOR A NEW TYPE OF RAW SMOKED MEAT PRODUCT "AdAnAi"

QOGNFL

Abstract

The article presents the technology of a new type of raw smoked meat product, which is based on the traditions of the Turkic nomadic peoples for the production of dried and smoked meat products, such as Kyrgyz "sur et" and Tatar "Kazy". Considering that ethnotourism and gastrotourism have been actively developing in recent years, the demand for ethno-national meat products has been growing in the Kyrgyz Republic, the development of such technologies from local raw materials is especially relevant. A feature of the development is the technology of raw material preparation, product molding and exclusion of nitrite-salt mixtures from the formulation. Horse meat was chosen as the main raw material, which is one of the main and traditional sources of meat raw materials in our country. The results of the study of the chemical, amino acid, fatty acid and mineral composition of the main raw materials and the quality indicators of the finished product are given. The research of the main raw materials was carried out in the Educational and Consulting Center "Test Expertise" and the Testing Laboratory "Nutritest LLP" in Almaty with the financial support of the AFACI (The Asian Food and Agriculture Cooperation Initiative) project.