DEVELOPMENT OF A RECIPE FOR MEAT AND VEGETABLE PATE FUNCTIONAL PURPOSE FROM ARCTIC RAW MATERIALS

JXABJJ

Abstract

In the modern food industry, a promising direction is the design and use of substances in the form of complex food additives (CFAs), which have a physiological orientation for the enrichment of culinary and confectionery products in order to increase the nutritional value of the finished product. The use of Arctic raw materials for the production of meat and plant products is a current trend, because... reduces the energy value while simultaneously increasing minerals, fiber, protopectins, which form the adaptogenic properties of the finished product. The recipe and technology for producing meat-and-vegetable pate based on venison meat by-products and a complex food additive (CI) obtained from Arctic plant raw materials are presented. The complex food supplement is a phospholipid-mineral-vitamin complex in the form of a powdery mass (with a particle size of 70 - 90 microns). The additive has a high moisture-binding and moisture-retaining ability and does not form a gel during heat treatment of pates. We used standard methods for studying the quality of pate: organoleptic, physicochemical, microbiological. We used heat treatment of the semi-finished product using the sous-vide method, which made it possible to reduce the loss of minerals from 10.0 to 14.5%, vitamins from 3.0% to 17.2%, and also to extend the shelf life of finished products by 35 days, in comparison with traditional technology - cooking. The developed pate has higher antioxidant properties by 4.2-5.3% compared to the control sample. The developed meat-and-vegetable pate has functional properties in terms of fiber content, which allows us to recommend this recipe for production and implementation in food industry and public catering enterprises in the Arctic.