ТАРЫНЫҢ ТАЛҚАНЫ ЖӘНЕ КЕБЕГІМЕН БАЙЫТЫЛҒАН ШҰЖЫҚ ӨНІМДЕРІН ӨНДІРУДІҢ РЕЦЕПТУРАСЫ

Abstract

The article studies the quality characteristics of sausages produced according to the presented recipe with the addition of millet bran and oatmeal “tary” to the meat product. The enrichment of semi-smoked sausages with millet bran and oatmeal “tary” revealed the possibility of obtaining a high-quality meat product rich in vitamins. According to the new technology, sausages were made by adding 5%, 7% of millet bran and 5%, 7% of oatmeal “tary”, their organoleptic, physicochemical, microbiological indicators and shelf life were studied. It has been established that the moisture content of sausage with 5% millet bran is higher than that of dietary fat-free sausage with 7% millet bran, and their shelf life without vacuum and any additives that extend the shelf life is 13 days. Microbiological analysis showed the absence of foreign microorganisms in the manufactured semi-smoked sausage products. According to organoleptic and physicochemical indicators, sausages comply with GOST standards. The scientific novelty and practical significance of the study lies in the production of sausages useful for the human body, and the addition of millet bran and oatmeal “tary” to sausage increases the yield of sausages, which indicates the economic efficiency of making this sausage in the field of food production.