PROSPECTS OF PREPARATION OF DISHES WITH PREVENTIVE PROPERTIES BY INTRODUCTION OF NON-TRADITIONAL RAW MATERIALS

Abstract

The use of non-traditional and including wild raw materials for introduction into restaurant dishes is relevant because it improves the biological effect of dishes on the human body, improves taste, aroma and other properties. Nowadays the effect of biologically active substances of plant origin for the creation of dishes remains insufficiently studied. The purpose of this work is to search for non-traditional raw materials with a significant content of biologically active substances among the plants of the Carpathian region and to develop the technology of their introduction into restaurant dishes. The paper presents an analysis of the introduction of non-traditional raw materials into dishes and proposes innovative approaches to improve the technology of creating preventive dishes with the addition of wild raw materials of the Carpathian region. The properties of non-traditional raw materials of local origin are considered and the priority directions of its use in the development of dishes with health-improving properties for restaurants are proposed. Additional substantiation of introduction of non-traditional raw materials into restaurant dishes is carried out; changes in technology of production of restaurant dishes with use of the modern restaurant equipment are offered. The article proposes the use of technology for making a multi-component mixture of wild raw materials in the form of puree for introduction into restaurant dishes. The introduction of plant mixtures to prevent disease, create consumer immunity, draw attention to the updated range of dishes, the acquisition of new original flavors of dishes is an urgent task for modern restaurateurs. That is why an example of developing typical dishes from the collection of recipes for updating their range with health and preventive effect is shown.