Abstract
Purpose. Scientifically based selection of plant ingredients for use in the technological process for the production of ham products. Materials and Мethods. Samples of chopped ham products were produced using traditional technology in accordance with GOST 23670-2019 in the experimental workshop of Volgograd State Technical University. The recipe for the experimental sample included plant ingredients: chickpea flour and dried vegetables. All studies were carried out in accordance with generally accepted standards in the food industry, including organoleptic, physical and chemical studies. Results. The advantages of pre-hydrating chickpea flour in a 1:2 ratio have been revealed. The superiority of a sample of mince ham product containing 7% chickpea flour and 3% dried vegetables in terms of organoleptic indicators compared to other samples has been established. The physical and chemical characteristics of the developed product meet the regulatory requirements for products in this category. Conclusion. A technology for the production of ham from turkey meat with regional plant components has been developed and optimized, which will increase the profitability of production by partially replacing meat raw materials.
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