Development of meat and fish formed semi-finished products for herodietic food

To improve the health of population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development technology meat and fish molded semi-finished Ayurvedic direction relevant today. main raw material was poultry meat. After conducting a literary review scientific publications comparing chemical composition different types fish, we selected sea ‒ hake, pollock oceanic saithe, haddock amount protein. allows introduce into multifunctional enrich product, increase nutritional value, its taste, expand range processing materials without production waste. This makes possible create products, targeted change in composition, corresponding physiological needs human body, especially for children, elderly. identify most optimal ratios between materials, have been developed 21 samples minced systems. A study organoleptic evaluation carried out, introduction recipe from 10 50%. detailed profilograms were built on basis research results. general comparative analysis us state among all presented samples, best marks obtained sample No. 5 4 using ocean (haddock 50%; saithe 40%) terms smell consistency. As result studies physicochemical indicators systems, found almost prototypes characterized by an increased moisture content materials. For further research, whose recipes ratio namely chicken fillet 50: 50%, 60: 40%.