Development of new recipes for minced meat semi-finished products using Allium ursinum

Siberian Federal University, Svobodny prospect, 79, Krasnoyarsk, 660041, Russia

^* Corresponding author: kolmanolya@mail.ru

Abstract

This work considers the advantages of using Allium ursinum in the formulation of minced meat semi-finished products as the main source of high amounts of ascorbic acid, dietary fiber, as well as additional biologically active substances, such as vitamins, macro- and microelements. The analysis of the main directions in the field of improving the assortment and quality of meat semi-finished products is carried out. The influence of the addition of vegetable raw materials on the nutritional value of meat semi-finished products has been studied, and the choice of vegetable ingredients in the production of functional meat semi-finished products has been justified. The possibility of using Allium ursinum in the production of functional meat semi-finished products is substantiated. The physicochemical and biologically active parameters of Allium ursinum were studied, and the effect of the addition of Allium ursinum on the shelf life of meat semi-finished products was determined. Studies have been conducted in terms of determining the physico-chemical and organoleptic parameters of semi-finished minced meat products, including those with the addition of Allium ursinum, as well as the nutritional value of the semi-finished products obtained.