Study of the composition of enriched meat semi-finished products

Abstract

The article presents the results of research on the enrichment of minced meat with animal and vegetable products in order to obtain a functional product that meets 10% of the body's needs for basic nutrients and energy. Milk of 3.2% fat, chicken eggs, rice, parsley, carrots, white cabbage, potatoes and onions were selected for the enrichment of meat products. When replacing 10% of meat with the listed components, the most optimal compositions are combinations with cockerel greens, carrots and white cabbage. Minced meat is enriched with β-carotene, ascorbic acid, as well as dietary fiber, potassium, calcium, magnesium and iron. An increase in the content of nutrients and vitamins in meat products increases the degree of satisfaction of the daily physiological needs of a person, which undoubtedly significantly improves the quality of life.