Abstract
The article studies the possibility of using frozen corn kernels in technology of canned meat and vegetables. It suggests adding food additive «Carrageenan Bekaplus S 106» to broth to ensure uniform distribution of recipe ingredients in meat mass. Polysaccharide additive also helps increase the level of dietary fiber in the product. The research has found that use of chicken fillet and corn kernels with jelly filling, stabilized with carrageenan in an amount of 0.20.3 % by weight of the product, contributes to production of a low-calorie product with distinct organoleptic properties and high product yield.
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