Using of local plant and animal raw materials in the development of a functional product

Abstract

The article considers the issue of developing a meat and vegetable product from local raw materials. The meat part is sub-products (collagen-rich pig ears and liver with high nutritional qualities) – raw materials, usually with low cost, but with proper processing with high taste, technological and nutritional properties. Local plant raw materials are represented by a not yet widespread crop chickpeas, which perfectly forms a crop in arid conditions of the Volgograd region of the Russian Federation, rich in vegetable protein, other macro- and micronutrients, and in addition, because it is a legume, enriches the light brown soils of the region with nitrogen due to symbiotic microorganisms. The developed product has high taste properties, contains an optimal set of macro- and micronutrients and can be called functional because 1 serving of the product contains more than 15% of average daily needs.