TECHNOLOGY OF MEAT LOAVES USING CULTIVATED MUSHROOMS

Abstract

The problem of the production and use of vegetable protein becomes relevant for the domestic meat industry, which sorely lacks traditional raw materials. In this regard, therole of products of natural vegetable raw materials, in particular of cultivated mushrooms.

The article presents a study developed formulations of meat loaves and considered the possibility of using fungi in the technology of meat products. The optimum number ofreplacement beef on mushroom raw materials, researched nutritional and biological value, organoleptic and functional and technological quality indicators developed combinedproducts.

The expediency and efficiency of use of cultivated mushrooms and matched their optimal content in minced meat loaves, which is: mushrooms – 25 %, oyster – 35 % and shiitake 30 %. Investigated a set of quality indicators developed meat loaves with mushroom raw material and determined that they meet this group of sausages.