The use of carnation in the development of meat salad with minimal thermal processing
Our article presents the results of the use of cloves in the development of meat salad with minimal heat treatment, which were carried out at the Department of Food Technologies and Commodity Science of the Don State Agrarian University in 2021-2022. In the formation of physiological and psychological standards of a person, the role of nutrition increases with the discovery of the functions of some amino acids as neurotransmitters and as their precursors. When analyzing the sources of the patent literature of domestic authors, it was revealed that the following method of preparing a salad is known, which consisted of the following components: table salt, organic acid and sugar, a filling mixture consisting of vegetable oil, ground coriander seeds, fried onions, monosodium glutamate, ground red and black peppers, offal or crabs, mussels or shrimp, garlic, which have been pre-processed and specially prepared. Mushrooms, sprouted buckwheat seeds, sesame seeds, sea kale, and fern shoots were added to the mixture before the filling was introduced. Patented well-known salads were distinguished by increased palatability and biological value, but recently preference has been given to environmentally friendly, healthy food without preservatives, with minimal heat treatment, without frying, so the goal of our work was to develop a meat salad technology with minimal heat treatment. The results of the research showed that the organoleptic indicators of meat salad were at the highest level, it can be concluded that the addition of cloves to the recipe not only improves the taste and aroma properties, but also increases the overall quality of the finished product.