The Study of the Cedar Nut Kernels Cake Application in the Liver Pate Formulation

The use of innovative technologies in the production of culinary products in public catering enterprises

“…Пищевые системы и биотехнология продуктов питания и биологически активных веществ Food systems and biotechnology of food and bioactive substances -жарка основным способом [6] В классическую рецептуру паштета вводят жировую составляющую в виде масла сливочного [6]. Перспективным сырьем для обогащения ценными органическими веществами блюд из субпродуктов являются и ядра орехов как один из ценных источников не только легкоусвояемых белков, но и растительного масла [3,5]. Сравнительный анализ амино-и жирнокислотного составов масла сливочного и орехов кедровых приведены в таблицах 1 и 2 соответственно.…”

Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

“…Various raw materials are used in the production of combined pates: pumpkins [5], soybeans [6], girasole [7], ground cedar nuts [8], leaves of green tea and lotus, kimchi powder [9]. It was established that partial replacement of the raw material of animal origin with a plant raw material makes it possible to reduce not only caloric content of the product but also content of cholesterol and saturated fatty acids [5][6][7][8][9]. However, production of functional meat products has its own features, since it is necessary to preserve biological activity of the food additive and qualitative indicators of the final product.…”

“…The classic formulation of liver pates includes offal, dairy products and plant raw materials. Pates can be prepared from a variety of products in various combinations [5][6][7][8][9][10][11][12][13][14][15]. Soft consistency of the pates is achieved through special methods of raw material processing and careful choice of ingredients.…”