New types of chopped semi-finished products development

Nowadays there is a need to develop new recipes and technologies that allow the production of chopped semi-finished products with a relatively low cost, original taste and long shelf life. Various curing mixtures, marinades, acid-containing products, seasonings and spices are used to improve the organoleptic characteristics of chopped semi-finished products. They include beer, red wine, lemon juice, marinade (laurel leaves, salt, black peppers, onions, lemon juice or vinegar).Today marinades are a new and little studied raw material for the production of semi-finished products. They give the meat a delicate texture, a pleasant aroma and can eliminate or weaken the undesirable odor, which is achieved by various spices and seasonings adding. The problem of chopped semi-finished products assortment expanding was considered in this paper. The recipe for chopped semi-finished products “Nur” based on several types of marinades with the application of fresh pomegranate seeds was developed to obtain an “original” and unusual new-generation food product...