TECHNOLOGY OF MEAT PRODUCT FOR FUNCTIONAL FOOD

   The article presents the development and technology of modern recipes for functional meat products enriched with herbal supplements. The analysis of organoleptic, physicochemical studies of finished sausages is carried out and the results are presented. The chemical composition of sausages with vegetable components (corn, flax and lentil flour) changes, the nutritional value of the product increases and gives the product a functional orientation. The inclusion of herbal supplements in the recipe enriches foods with proteins, vitamins and minerals. It also allows you to significantly reduce the calorie content of the product. Adding additives to meat products makes it possible to improve the taste of cooked sausages, increase their functional properties, improve physical and chemical properties, and expand the range of cooked sausages. Boiled sausages, obtained with the addition of vegetable components, have a high nutritional and biological value.

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