Optimization of rabbit meat and liver pates technology with protein-carbohydrate components

Abstract The paper describes the study devoted to production technology of protein-carbohydrate components based on soya, vegetables, wild Far Eastern raw materials, which includes operations for joint disintegration and extraction preliminary steeped soy seeds crushed fresh carrots or sweet pepper in a ratio 1:1, separation obtained mixture, introduction bulb onions, bracken, mushrooms into insoluble residue, granulation drying. analysis chemical composition developed showed that proposed made it possible increase protein content 15.0%, fat 6.5%, dietary fibers 22%, exceeds similar indicators vegetable dried concentrates existing market. Based mathematical models, main factors affecting quality rabbit meat liver pastes with component were determined: mass fraction was 30.00-30.55%; – 12.6-16.3%; duration chopping 8.6-10.7 min. designed pates experimentally confirmed.