УДК 641.561
Authors:
Korolev A. P.,
Feofilaktova O. V.
Summary. The article describes the development of the recipe and technology of meat-and-vegetable pate with the addition of natural burdock powder growing in the Ural regions. Based on the results of the organoleptic quality assessment, the ratios of ingredients in the pate recipe are determined, incl. powder from lower burdock. The nutritional value of the developed meat and vegetable pate was calculated.
Key words: burdock root, inulin, prebiotic properties, meat-and-vegetable pate, recipe, technology, organoleptic characteristics, nutritional value.
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