ИСПОЛЬЗОВАНИЕ ЯДЕР БРАЗИЛЬСКОГО ОРЕХА В ТЕХНОЛОГИИ ФАРШИРОВАННЫХ МЯСНЫХ ИЗДЕЛИЙ

Abstract

The results of Brazil nut kernels use in the technology of stuffed meat products are presented. The composi-tion and physical and chemical parameters of plant and meat raw materials have been studied. It has been determined that the content of lipids and mineral elements in the nut kernels exceeds their amounts established in chilled broiler chicken shins. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca2+ (2.2 times), Se2+ (2 times), Fe2+ (1.7 times), Mg2+ (1.6 times), P5+ and Zn2+ (by 26%) in the finished product and at the same time it decreases the amount of butter by 8% in the recipe. The Brazil nuts use also adds microelements (Cu2+, Mn2+, Mо4+, Ag+, Au3+, Co3+) and dietary fiber to the composition of meat product.