Technology Development of Receiving Food Ingredients from Vegetable Raw Materials

Abstract

Today, among the domestic producers of meat products is growing recognition that without quality food ingredient does not create a modern generation of export of meat products. It is known that the quality and taste aromatic properties of natural dry spices exposed negative changes under the influence of various factors, and may be due to improper storage conditions, the presence or absence of a vacuum or inert gas packaging, packaging type, degree and method of grinding, etc. In this regard, we have developed a recipe and technology of food ingredients from vegetable raw materials. The nutrition and biological value of food ingredients from aromatic herbs and vegetable cultures is investigated. It is carried out ultrasonic dispersion of food ingredients from vegetable raw materials. Application of new food ingredients for the domestic meat industry will give the ability to produce technologically complex multifunctional multi-meat products, ensuring the safety of products in storage, increasing the stability of the product in different types of damage, and to ensure the optimal performance of the rheological and thermodynamic characteristics thus achieve improved texture and water-holding capacity and increase the yield of the finished product, which ultimately helps to improve the economic potential of the meat processing enterprises.