Technological parameters for the production of cooked poultry and pork sausages enriched with non-traditional vegetable raw materials

The results of the development technological scheme and parameters production cooked sausage products from poultry pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour lentil in a total amount 5% equal proportions 1:1 into product recipe as additive. Previously, mixed aquafaba different containers. Part water or ice introduced sausages replaced aquafaba, obtained flour. Aquafaba administered an 5%. These mixtures placed freezer 30 minutes before start cooking minced meat kept at temperature -22°C for freezing. At third stage cutting, frozen mixture added. processing time 3-5 minutes. This process acts structure-forming component improves organoleptic properties finished product. additives allow you get functional increased content animal protein, well vitamin mineral value.