Gorban' V. Technology of fermented beef minced meat and culinary products on its basis

Object - is technology of beef minced meat with an excessive content of proteins of the connective tissue fermented by the composition of proteolytic enzymes(MMBF) and culinary products on its basis; purpose - is ground and development of the technology of MMBF and culinary products on its basis; methods - are theoretical, calculation-experimental, physical and chemical; novelty - developed and scientifically grounded composition of enzymes (CPE) for technology of MMBF, quantitative correlation in her of enzymes of protomegaterin G20X and papain is optimized, the indexes of its activity are certain in relation to the albumens of myshechnoy and connecting fabrics; results - CPE is created, technologies of SBF and culinary products on its basis, functionally- technological properties of SBF are certain, the complex of information is got on the food value of SBF and culinary products on its basis; inculcated - on the enterprises of restaurant economy; industry - мeat industry