TECHNOLOGY FOR MANUFACTURING SEMI-FINISHED MEAT PRODUCTS BASED ON QUAIL MEAT
Abstract
The frozen meat semi-finished products sector is characterized by a significant growth in demand, mainly due to the convenience and variety offered to consumers. As the lifestyle becomes faster, the appeal of quick-to-cookproducts is undeniable. The aim of this study is to develop a recipe and technology for making dumplings with quail meat. A recipe for dumplings based on quail meat (70%) and skins (30%) is proposed. In addition to non-traditionalraw materials for making minced meat, cheese whey was introduced into the recipe for semi-finished products. Thisallowed us to exclude water, salt and sugar from the recipe. In addition to being economical and environmentally friendly, the use of whey increases the biological value of the dough by enriching it with proteins, minerals and vitamins, and also improves its organoleptic properties and structure. A technological scheme for the productionof semi-finished products (pelmeni) from non-traditional raw materials (quail meat and whey) has been developed.The resulting product has a superior biological value to its analogues made from chicken meat due to the higher biological value of the meat. This will expand the range of healthy fast food products that can be used for dietary nutrition.
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