Development of Technology for Multicomponent Brine

Abstract

This article describes the development of the technology of multi-component brine from soy and pumpkin juice. To create a new recipe sausages and meat semi-finished products used supplements that have a beneficial effect on the human body. In conditions of economic crisis the use of herbal supplements in the production of meat products is the best measure to increase their biological value. It is also cost-effective is the fact that these products have a high content of vitamins, minerals and other essential human body of biologically active elements, their production requires less consumption of expensive raw meat. Thus, the introduction of new formulations in a crisis to create new formulations and semi-finished meat products should be used additives from vegetable raw materials, which have a beneficial effect on the human body.