DEVELOPMENT OF CHILLED MEAT CHOPPED CULINARY PRODUCTS OF CENTRALIZED PRODUCTION
The results of research of meat culinary products developed on the basis of minced Turkey meat with the addition of grain matrix from oatmeal and barley flour in various proportions are presented. The use of oat and barley flour is due to the presence of dietary fiber; wheat flour Wallpaper high amount of biologically valuable substances and dietary fiber. They contain beta-glucan, a soluble food substance (soluble fiber). Clinical trials have shown that beta-glucan helps lower cholesterol and also slows down the increase in blood sugar. The design of recipes for chopped culinary products was based on the principles of food combinatorics, taking into account the content of full-fledged proteins, polyunsaturated fatty acids, vitamins and minerals, especially calcium, potassium, iron, and dietary fiber. As a control sample, a recipe for steamed cutlets from poultry meat was used; in experimental samples, bread in various dosages was replaced with a grain matrix. The main organoleptic indicators of ready-made culinary products and rheological indicators of minced meat are determined, and the dependence of the effective viscosity of minced meat on the shear rate is obtained.