The use of plant raw materials in the production of meat pate

Abstract

Meat and meat-containing products represent one of the most difficult foundations for creating functional food, although according to the rules of healthy nutrition, meat is one of the most important food products along with vegetables, fruit, dairy products and fish. Implementation of the suggested technology of meat pate production using plant raw materials (broccoli cabbage) at food industry enterprises will expand the range of domestic products made from local natural raw materials. Essential amino acids such as tryptophan, lysine and methionine are also present in this unique product. It is also beneficial for the health of the patients who have undergone various surgical operations, because liver contains glycogen which is an excellent building material for cells and tissue. Broccoli cabbage has the following health benefits: it contains a unique combination of vitamins and minerals, and it also can compete with beef and chicken eggs in protein composition, tryptophan and lysine content. Food fiber and fiber fetlock contained in cabbage regulate the work of the gastrointestinal tract. The suggested formula and production technology of a new type of meat products (pate with the use of broccoli cabbage) allows obtaining a functional product with a reduced calorie rate, which is essential for healthy nutrition.