Improving the technology of producing dietary pâtés

The aim of the study was to improve the technology for the production of dietary pâtés by applying Sous vide technology, which will preserve the maximum amount of nutrients, improve the organoleptic properties of the product, increase its safety and shelf life. The paper investigated the possibility of using Sous vide technology for the preliminary thermal processing of the prescription components of liver pâté and the use of ricotta cheese and cashew nuts as enriching additives. Replacing 15.0% of chicken liver in the liver pâté with a similar amount of ricotta cheese and using Sous vide technology for preliminary heat treatment contributed to the formation of a slightly sweet taste, more delicate texture and lighter colour of the finished product; reducing the fat content of the finished product by 15% and increasing the ash content (by 6.3%). The practical feasibility of applying the Sous vide technology and using ricotta cheese in the amount of 10.0% and cashew nuts in the amount of 2.5% in the production of dietary liver pâté was established. The use of gentle heat treatment modes and control of the heating rate preserve the nutritional value of the product and its digestibility, reduce moisture loss and improve the organoleptic characteristics of the finished product. The elimination of added frying oil in the recipe of the finished product made it possible to reduce the proportion of fat by 15% and to classify the resulting pâté as a dietary product. A recipe for a liver pâté of increased biological value for dietary use had been developed. All this allowed to create original natural products of high quality and with high consumer properties. Practical recommendations on the production technology of pâtés of increased biological value based on chicken liver are given