Development of functional meat paste technology

Most scientists agree that combining meat and vegetable raw materials is the most promising way to solve problem of healthy eating. The combination allows you obtain a variety high-quality products, expands range enter optimal customized recipes ensure best consistency biological value finished product. article discusses development technology for obtaining functional food product using materials. aim study develop combined therapeutic, prophylactic purposes. An improved recipe rabbit paste with addition plant components proposed. developed was used produce pastes based on balanced ratio main ingredients, providing digestibility, assimilability, while achieving consistency. Rabbit as component. Chickpea flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth water were components. obtained after boiling used. Quality assessment by organoleptic physicochemical parameters carried out according generally accepted methods. This made it possible orientation, in chemical composition, containing animal proteins, fats, sufficient amount carbohydrates, vitamins A, C, E such biologically significant elements iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., high characteristics. mass fraction protein at least 16.5%, fat - 17.2%, carbohydrates 1.5%. calorie content 100 g 226 Kcal.