Masliichuk O. Improvement of the Technology of Meat Minced Half Products with the Use of Plant Raw Materials

The work is dedicated to the use of Lupine flour and Inula dry extract in the technology of meat minced half products with the purpose to enrich the final products with proteins and to widen the range of product assortment in treatment and preventive nutrition. The acquirer grounded and thereinafter designed the improved technology of meat minced half products with the use of Lupine flour and Inula dry extract which could promote the formation of functional and technological properties of the minced meat, the increase of the consumer indices and the nutritional value of the new sorts of half products. The main tasks to achieve this goal were the following: the possibility of using the Lupine flour and Inula dry extract in the technology of meat minced products was scientifically proved and experimentally confirmed; the modeling of meat minced half products with Lupine flour and Inula dry extract by the amino acid content was conducted; the recipes of the mentioned products were designed; the new data concerning the impact of the compounds of the animal and 5-, 10-, and 15-percent plant raw materials on the possibility to increase the nutritional and biological value, safety and quality of meat minced half products. There was also confirmed the expedience of using the hydrated Lupine flour and Inula dry extract for replacement of 10 percents of beef, in order to obtain the optimal functional, technological, and sensory characteristics. The normative documentation for cutlets enriched with Lupine flour and Inula dry extract was elaborated and thenceforth confirmed. The improved technology was implemented in the following restaurants: restaurant at «Nota Bene» hotel; restaurant network «Crazy Town»; «PRO100HUB» hotel, and also into the educational process. The social-and-economical effect from implementation of the project elaborated resulted in the increase of availability of meat minced half products to the consumer, and in the decrease of the selling price for «Osoblyvi» cutlets on 3.3 percents, for «Nizhni» cutlets on 6.9 percent, and for «Lyubytelski» on 10.2 percents.