PROSPECTS FOR PLANT COMPONENTS APPLICATION IN VARIOUS FORMULA OF MEAT CHOP SEMI-FINISHED PRODUCTS

The purpose of reseaech is to study and analyze literary sources on the prospects of using various plant components in the creation of minced meat semi-finished products. Objectives: to consider the issue of the relevance of creating meat and vegetable products at the current time; to determine the usefulness of meat and vegetable products for the human body; to analyze literary sources on the formulations of semi-finished meat products with the addition of vegetable components. The object of the study is the literature on the study of meat and vegetable products, in particular technological maps and patents for research. In recent years, combined semi-finished meat products have become more and more in demand on the food market, the main problem of selecting ingredients to maintain a balance of complete saturation of a person with physiologically significant substances for the human body has been revealed. Vegetable raw materials have good digestibility, low fat content, high content of fiber, vitamins, minerals and are quite affordable. In this regard, there are wide opportunities for its use as additives for meat products. In the production of semi-finished meat products, it becomes necessary to maintain a balance in the ratios of minced meat and the vegetable component. If the balance and combination of the plant component with meat raw materials is observed, it is possible to obtain a product with a high content of biologically active compounds, macro- and microelements. Adding a vegetable component to minced meat is a flexible and mobile solution. You can use enriched minced meat in formulations for semi-finished meat products such as: meatballs, meatballs, small meatballs, dumplings, pies, cabbage rolls and other meat products. Such products are characterized by the required organoleptic and physico-chemical parameters for semi-finished meat products. The use of plant components contributes to the increase in the nutritional and biological value of meat products.