Development of enriched meat and vegetable semi-finished products chopped in a shell | Zendy

V.N. Hramova | Zendy; И.Ф. Горлов | Zendy; М И Сложенкина | Zendy; А Д Тимофеева | Zendy; Ya.I. Hramova | Zendy; А. А. Алексеев | Zendy

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Development of enriched meat and vegetable semi-finished products chopped in a shell

Author(s) -

V.N. Hramova,

И.Ф. Горлов,

М И Сложенкина,

А Д Тимофеева,

Ya.I. Hramova,

А. А. Алексеев

Publication year - 2020

Publication title -

iop conference series earth and environmental science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.179

H-Index - 26

eISSN - 1755-1307

pISSN - 1755-1315

DOI - 10.1088/1755-1315/548/8/082072

Subject(s) - recipe , organoleptic , shell (structure) , product (mathematics) , production (economics) , final product , mathematics , food science , manufacturing engineering , materials science , chemistry , engineering , composite material , market economy , geometry , economics , macroeconomics

The article considers the issue of expanding the assortment line of semi-finished products in the shell by introducing plant materials into the recipe. According to the principles of food combinatorics, the formulation and technology for the production of semi-finished products have been developed, the positive effect of the introduced plant components on the organoleptic and physico-chemical characteristics of the chopped semi-finished products has been proved, and the functional orientation of the resulting product has also been proved.

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