1 research outputs found
ΠΠ΅ΡΡΠΏΠ΅ΠΊΡΠΈΠ²Ρ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ Π°ΠΌΠ°ΡΠ°Π½ΡΠ° Π² ΡΠ°ΡΡΠΎΠ»ΡΠ½ΡΡ ΡΠΈΡΡΠ΅ΠΌΠ°Ρ Π½Π° ΠΎΡΠ½ΠΎΠ²Π΅ ΡΡΠΎΠ½Π°ΡΠ½ΡΡ ΠΏΠΎΠ»ΠΈΡΠ°Ρ Π°ΡΠΈΠ΄ΠΎΠ²
The article is devoted to the problem of improving the nutritional value of meat snack products by improving the composition of marinades with amaranth oil and mixtures for injection such as amaranth protein hydrolyzate. The authors considered the reasons for the creation of improved meat snack products with increased nutritional and biological value. The prospect of using amaranth in the composition of brine systems (mixtures for injection, massaging and soaking) for the production of meat snack products has been substantiated. The chemical composition of analogue brine systems and systems with the inclusion of amaranth is given. Use in the composition of brine for the injection of well-digestible proteins of vegetable origin is based on the fact that, together with the total increase in the moisture content of salty model fermented meat systems they allow to regulate the mass fraction of protein in the composition of finished products. Adding to the brine composition of animal protein in the amount from 0,5 to 1% allows to get meat systems with stable structural and mechanical characteristics.Π‘ΡΠ°ΡΡΡ ΠΏΠΎΡΠ²ΡΡΠ΅Π½Π° ΠΏΡΠΎΠ±Π»Π΅ΠΌΠ΅ ΠΏΠΎΠ²ΡΡΠ΅Π½ΠΈΡ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΌΡΡΠ½ΠΎΠΉ ΡΠ½Π΅ΠΊΠΎΠ²ΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ Π·Π° ΡΡΠ΅Ρ ΡΠ»ΡΡΡΠ΅Π½ΠΈΡ ΡΠΎΡΡΠ°Π²Π° ΠΌΠ°ΡΠΈΠ½Π°Π΄ΠΎΠ² ΠΌΠ°ΡΠ»ΠΎΠΌ Π°ΠΌΠ°ΡΠ°Π½ΡΠ° ΠΈ ΡΠΌΠ΅ΡΠ΅ΠΉ Π΄Π»Ρ ΠΈΠ½ΡΠ΅ΠΊΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ - Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π°ΡΠΎΠΌ ΠΏΡΠΎΡΠ΅ΠΈΠ½Π° Π°ΠΌΠ°ΡΠ°Π½ΡΠ°. ΠΠ²ΡΠΎΡΠ°ΠΌΠΈ ΡΠ°ΡΡΠΌΠΎΡΡΠ΅Π½Ρ ΠΏΡΠΈΡΠΈΠ½Ρ, ΠΏΡΠΈΠ²Π΅Π΄ΡΠΈΠ΅ ΠΊ Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΠΎΡΡΠΈ ΡΠΎΠ·Π΄Π°Π½ΠΈΡ ΡΠ»ΡΡΡΠ΅Π½Π½ΠΎΠΉ ΠΌΡΡΠ½ΠΎΠΉ ΡΠ½Π΅ΠΊΠΎΠ²ΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ Ρ ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΠΈ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΡΡ. ΠΠ±ΠΎΡΠ½ΠΎΠ²Π°Π½Π° ΠΏΠ΅ΡΡΠΏΠ΅ΠΊΡΠΈΠ²Π° ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ Π°ΠΌΠ°ΡΠ°Π½ΡΠ° Π² ΡΠΎΡΡΠ°Π²Π΅ ΡΠ°ΡΡΠΎΠ»ΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌ (ΡΠΌΠ΅ΡΠ΅ΠΉ Π΄Π»Ρ ΠΈΠ½ΡΠ΅ΠΊΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ, ΠΌΠ°ΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ ΠΈ Π·Π°ΠΌΠ°ΡΠΈΠ²Π°Π½ΠΈΡ) Π΄Π»Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΌΡΡΠ½ΠΎΠΉ ΡΠ½Π΅ΠΊΠΎΠ²ΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ. ΠΡΠΈΠ²Π΅Π΄Π΅Π½ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠΉ ΡΠΎΡΡΠ°Π² Π°Π½Π°Π»ΠΎΠ³ΠΎΠ²ΡΡ
ΡΠ°ΡΡΠΎΠ»ΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌ ΠΈ ΡΠΈΡΡΠ΅ΠΌ Ρ Π²ΠΊΠ»ΡΡΠ΅Π½ΠΈΠ΅ΠΌ Π² ΡΠΎΡΡΠ°Π² Π°ΠΌΠ°ΡΠ°Π½Ρ