Innovative approach to combined healthy food

Abstract The paper analyzes the possibility of not only expanding range healthy food products, but also reducing its cost due to combination natural animal and plant raw materials. introducing an innovative approach creation products aimed at nutrition was considered. It found that inclusion additives into traditional meat-containing will contribute high quality with increased nutritional biological value. proved ingredients ensures functional properties, physicochemical organoleptic indices. revealed proposed technological scheme formula a new type semi-product in dough introduction vegetal materials make product more functional. obtained results showed wheat bran, nettle onions minced white meat it possible enrich essential nutrients. study show makes obtain low improving health large population groups.