Development of technology for plant-based minced semi-finished products

A healthy diet is the key to longevity, increasing body's resistance adverse environmental influences, and a prerequisite for quality of life. One problems that humanity must solve today search non-traditional protein sources their popularisation in food market as alternative meat protein, which most popular. Nowadays, vegetarianism widespread system health-improving nutrition. According this system, products (pork, beef) are replaced from daily other amino acids take place. The relevance study related need develop minced semi-finished suited consumption by wide range consumers, including those who adhere vegetarian vegan diets. main goal was achieve nutritional value component compared beef-based meat. following research methods were used these tasks: organoleptic assessment considered: appearance, colour, cutaway view, smell, taste; moisture content – drying sample constant weight; fat Soxhlet method; Kjeldahl acid composition liquid chromatography, fatty gas-liquid chromatography. ingredient with protein-wheat texture, contains balanced set acids. meatless has shown product valuable source all essential Cutlets characterized significant valine, methionine, phenylalanine. finished meets requirements current regulatory documentation does not pose microbiological danger consumer. Therefore, development new technology, terms composition, one ways problem introducing recommended vegetarians