Abstract
The results of the development of the technological scheme and parameters of the production of cooked sausage products from poultry and pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour and lentil flour in a total amount of 5% in equal proportions of 1:1 into the sausage product recipe as a protein-containing vegetable additive. Previously, chickpea and lentil flour are mixed with aquafaba in different containers. Part of the water or ice introduced in the production of cooked sausages is replaced with aquafaba, obtained in the production of chickpea flour. Aquafaba is administered in an amount of 5%. These mixtures are placed in the freezer 30 minutes before the start of cooking the minced meat and kept at a temperature of -22°C for freezing. At the third stage of cutting, a frozen mixture of aquafaba, lentil and chickpea flour is added. The processing time is 3-5 minutes. This mixture in the technological process acts as a structure-forming component and improves the organoleptic properties of the finished product. The introduced additives allow you to get a functional product with an increased content of animal and vegetable protein, as well as increased vitamin and mineral value.
Highlights
The meat industry is one of the most important branches of the national economy
Part of the water or ice introduced in the production of cooked sausages is replaced with aquafaba, obtained in the production of chickpea flour
The addition of an enriching vegetable additive consisting of aquafaba, chickpea and lentil flour in a ratio of 1:1 to the recipe of a cooked sausage product as a structure-forming agent leads to an increase in its nutritional and biological value, a reduction in cost due to a reduction in the amount of raw meat and thereby expanding the range of cooked sausages
Summary
The meat industry is one of the most important branches of the national economy. It provides the population with food products - meat, salted meat products, semi-finished products, ready-made quick-frozen dishes, sausage products and canned food. Sausage production is developing in several directions: use of new raw materials and food additives; expanding the product range; mastering new equipment and technologies. An effective way to solve this problem can be to develop a recipe for enriched cooked sausages. The consumption of such a sausage will eliminate the deficit in physiologically functional ingredients. Pay attention to the possibility of using meat offal as meat substitutes for the production of a new range of sausage products with high nutritional value, improved technological and consumer properties. The effectiveness of the use of protein-containing raw materials of nonanimal origin, currently used as substitutes for meat proteins
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