DEVELOPMENT OF SCIENTIFIC AND PRACTICAL APPROACHES TO USE OF COMPOSITE MIXTURES FOR THE EMULSIFIED MEAT PRODUCTS ON THE BASIS OF PROCESSING OF TOPINAMBUR
The modern stage of development of food technology is connected with ensuring qualitatively new jump in efficiency of use of resources of the planet for production of food. In article ways of improvement of quality, decrease in cost value, expansion of amount and the range of the made food already on the existing agricultural base are offered in case of simultaneous development of traditional and nonconventional production methods of food. The purpose of work is development of recommendations about expansion of the range of the enriched emulsified meat products with use of composites on the basis of raw materials of a vegetable and animal origin The results received during the researches assess the prospects of use of composite mix on the basis of ingredients of a vegetable and animal origin as a part of mincemeat for sausage bread positively. Developed functional composite mix can be successfully used in technology the farshevykh of products of a wide assortment, including the enriched and preventive products for a general population, including children, people of advanced age, etc.