Influence of plant components on the functional and technological properties of rubled semi-finished products
The feasibility of using herbal ingredients in the technology of chopped semi-finished products has been experimentally substantiated. To improve the functional and technological characteristics of minced semi-finished products, we recommend replacing 70% of single-sort beef, 14% of flax flour and 14% of soybean isolate in their recipe with 42% of single-cut turkey meat.