RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN

Data on the biological and nutritional value of quail meat have been studied. The use product development substantiated materials technical basis KubSAU named after I.T. Trubilin. As a result research, biotechnological requirements for composition quality developed products intended preschool children analyzed, qualitative characteristics main raw material, i.e. additional selected assessed. By method calculating quantitative ingredients, combination formulation components with hypoallergenic effect has determined. modeling prescription compositions containing dietary low allergenic activity carried out, technology production developed, including heat treatment whole carcasses, which made it possible to reduce loss juice 35.8% against 55.17% during deboned meat. Experimental batches food nutrition pre-preschool followed by an assessment value. daily satisfaction toddler in nutrients boiled sausage souffle meet protein content 13.37 14.6; fat 16.56 4.4; salts 0.72 0.4, respectively.