This research paper describes the technology for obtaining dehydrated soup base from the meat and bone residue obtained during the primary processing of poultry. The authors proposed a rational cutting of poultry and assessed the chemical composition of the meat and bone residue; during experimental studies it was found that a significant amount of fat predominates in the bone residue, where skin from the neck was used and makes up 21.3%, the protein remained at the level of 22.7 % Water-soluble proteins predominate in the meat and bone residue and make up 52.3 and 63.1% for the residue from the carcass and the residue from the carcass and skin, respectively, the mass fraction of alkali-soluble proteins is 23.5 and 17.6%, respectively. The total mass fraction of essential amino acids is lower than in minced meat, the limiting amino acids are lysine (71%), leucine (69%), and threonine (68%). To organize the convection drying, we used a dryer with a liquid vibro-boiling bed.
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