Application of protein ingredients from side products of meat processing in convenience food manufacture
Abstract
In order to reduce material costs for the production of chebureks completely ready-to-eat (convenience food), the possibility of using meat side products ingredients in their composition has been studied. It has been established that when such ingredients are added to the recipe for minced meat of chebureks, the cost of food production decreases without changing the quality.
About the Authors
A. A. Krasnova
St. Petersburg National Research University of Information Technologies, Mechanics and Optics
Russian Federation
Russian Federation
V. I. Filippov
St. Petersburg National Research University of Information Technologies, Mechanics and Optics
Russian Federation
Russian Federation
S. G. Tsymbalin
St. Petersburg National Research University of Information Technologies, Mechanics and Optics
Russian Federation
Russian Federation
References
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2. Краснова А.А., Филиппов В.И. Применение композиции из денатурированного и гидролизованного коллагена в производстве мясных рубленых полуфабрикатов // Новые технологии. 2015. Вып. 4. С. 20-25.
3. Батечко С.А., Ледзевиров А.М. Коллаген. Новая стратегия сохранения здоровья и продления молодости. Колечково, 2010. 105 с.
Review
For citations:
Krasnova A.A., Filippov V.I., Tsymbalin S.G. Application of protein ingredients from side products of meat processing in convenience food manufacture. New Technologies. 2018;(4):55-61. (In Russ.)
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