Technology of production of “pumpkin” cutlets

In order to prolong human life span and working capacity, nutrition with a sufficient amount of nutrients necessary for the human body is required. Since there are not enough of these nutrients in products, scientists have been dealing with this problem for a long time and come to the conclusion tha...

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Bibliographic Details
Published in:AIP conference proceedings 2022-10, Vol.2661 (1)
Main Authors: Cheldieva, Lyudmila, Vlasova, Zhanna, Gasieva, Victoria, Dzodzieva, Emma, Lagkuev, Georgy
Format: Article
Language:English
Subjects:
Additives
Meat
Nutrients
Pumpkins
Vegetables
Work capacity
Online Access:Get full text
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Summary:In order to prolong human life span and working capacity, nutrition with a sufficient amount of nutrients necessary for the human body is required. Since there are not enough of these nutrients in products, scientists have been dealing with this problem for a long time and come to the conclusion that meat, bakery and other groups of products are enriched with various additives of plant origin. The purpose of the study is the development of a technological process, recipes and justification for the inclusion of vegetable additives in the preparation of minced meat culinary products. In the course of the scientific work, the possibility of using a vegetable supplement - pumpkin seed powder ((PSP) - was confirmed and substantiated for obtaining dietary food products. The introduction of herbal supplements in dosages of 2% and 4% by weight of meat has been substantiated. The technology for preparing minced meat products from beef with pumpkin seed powder (PSP) is recommended for inclusion in the diet of people.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0107225