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Development of prescription solutions using plant additives based on the principles of combinatorics is promising in the food industry and is widely used. Studies of the health of the population of Russia, the structure of nutrition, the body's food substances, conducted by the Institute of nutrition of the Russian Academy of Sciences, have shown a serious deficiency of physiologically active ingredients in food, including meat-based. The most effective way from the technological viewpoint of solution of the problem of eliminating micronutrient deficiency in the diet is the development and creation of industrial production of enriched foods, with the addition of missing micronutrients in quantities corresponding to the physiological needs of a person. We investigated a combined stuffing system based on semi fat pork, bio-modified lungs of cattle, rabbit minced meat of manual boning. We established the regularities of the influence of flour made from bio-modified seeds having mung’s functional and technological properties of model minced meat using beef of the second rate, bio-modified lungs of cattle and rabbit meat of manual boning. The formula-component composition of sausage breads based on combined minced meat with the use of computer modeling methods is substantiated; the complex assessment of quality indicators is given. The developed recipe of sausage bread "Vitadar" is different from the control sample – sausage bread "Zakaznoi" with a high mass fraction of protein – 18.5 %, carbohydrates 10.2%, including dietary fiber – 6.2%. The yield of the finished product increased by 11 % compared to the control sample.

Use of Bio-Modified Raw Materials of Plant And Animal Origin in Technology of Functional Foods