COMPARATIVE ANALYSIS OF THE PRODUCTION OF CUTLETS FROM LOCAL VEGETABLE RAW MATERIALS

The use of vegetable raw materials in the production of chopped semi-finished products makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, improve the organoleptic characteristics of finished products, enrich the product with minerals and vitamins, dietary fibers, proteins and polyunsaturated fatty acids. The unique chemical composition of local vegetable raw materials helps to improve the taste qualities and increase the nutritional and biological value of semi-finished products. The purpose of the research is a comparative analysis of the production of cutlets from local vegetable raw materials. Research methods: organoleptic, functional-technological, microbiological. The use of soy and yellow peas in the minced meat formulation leads to an improvement in the organoleptic characteristics of ready-made cutlets, an increase in their content of proteins, fats, carbohydrates, dietary fibers, vitamins, and trace elements.