Development of Culinary Products from Offal

Introduction. Food for children of various age categories is under the special control of the state. It should be balanced, diverse and safe. Based on these criteria, the theoretical basis of the recipes and technological methods of processing, they considered the use of by-products allowed in the nutrition of schoolchildren: beef liver, tongue and heart. In the experiments, beef liver was used, and as vegetable raw materials - onion, pumpkin, dill and carrot. Powders of smoked paprika, garlic and coriander are selected with biologically active additives. The purpose of the work is to model the recipes for products made from beef liver, vegetable crops and aromatic plants. The purpose of the research is to develop recipes for semi-finished products from offal using biologically active substances based on vegetable crops and spicy-aromatic plants. Materials and Methods. Raw materials, semi-finished products of a high degree of readiness were studied. The work used standard methods: organoleptic, physicochemical and rheological. Results. The existing recipes and technologies for the production of semi-finished products, dishes and culinary products from beef heart, liver and tongue were analyzed. The recipes for whipped, pate and cutlet masses from offal (liver) with plant materials and spicy-aromatic additives were modeled. The recipes for semi-finished products from beef liver were optimized. The concentration of plant additives in the liver cutlet mass (%) in the amount of 36.0; pate - 28.0; whipped (soufflé) - 23.0. The plasticizing and emulsifying components of the developed structures (cream, milk, butter) were introduced at a concentration of 3.2; 22.0 and 4.5% with a liver dosage of 54.0; 50.0 and 68%, respectively. Technological modes of processing products in a combi steamer for 10-20 minutes at a temperature of 170 - 200 ° C, reaching up to 80 ° C inside, have been developed. Conclusions. It has been established that liver cutlets contain 8.48% of the daily requirement for caloric value of the diet, liver pate - 9.84%, and liver soufflé - 7.23%. They are less caloric than control samples, with a high nutritional value. The developed semi-finished products of a high degree of readiness can be recommended for schoolchildren's nutrition.