In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions of body. Therefore, development of food products, balanced in amino acid composition, is the most important technological task of food production. Semi-finished products are one of the food groups, that in great demand among the general population. Therefore, these foods are often enriched with disease-preventing nutrients. In addition, creation of products with specified properties allows to reduce cost price due to introducing cheap plant materials into the product. The article provides data on effect of milk thistle powder and flaxseed flour on amino acid composition of meat stuffed chopped semi-finished products. Calculation of parameters of amino acid score and amino acid index in the products is presented. The results of organoleptic evaluation of experimental samples are also presented. During the study, mass fractions of proteins, fats and carbohydrates were determined. Organoleptic evaluation was carried out and energy value of each sample was calculated. Based on obtained data, a comparison was made between control sample and experimental samples in all parameters. In addition, it was found that a test sample containing milk thistle powder is capable of increasing protein content, as well as increasing amino acid index and amino acid score of the product.

In 30 years, the consumption of livestock products is expected to increase by 60-70%, which will require huge resources. Traditional feeds such as soybean meal and fishmeal are very expensive and moreover, their availability will be limited in the future. In addition, every year the world’s population is growing, more and more raw materials are needed to feed people, and raising livestock requires large financial costs. The solution to this problem can be the cultivation of acrid for the purpose of adding to food and feed for farm animals, birds and fish. Studies have already been conducted by some scientists to evaluate insects, insect larvae or their meal as an ingredient in the diets of certain animal species. This article describes methods for collecting locusts in natural conditions, methods for growing locusts in greenhouse conditions, and methods and methods for conducting research on the chemical composition of locusts collected in natural habitats. It is expected that the locusts harvested in the wild can be added to feed for farm animals, birds and fish after some treatment, and specially grown locusts can be added to food.

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The article considers the issue of destruction and processing of killed locust and their prospects to be used in food industries. In the Republic of Kalmykia and Volgograd region, the problem of protecting the crop from insects, namely, locusts, is extremely acute. Today, a mobile electro-impulse unit (its effect is lethal for insects) is effectively applied in the fight against locusts. In our research, the killed locust specimens were processed and subsequently experimentally studied. The samples’ physicochemical and amino acid compositions have been determined. An increased protein content of processed locust specimens has been established and their application potential for the food industry has been predicted.

The article considers the issue of expanding the assortment line of semi-finished products in the shell by introducing plant materials into the recipe. According to the principles of food combinatorics, the formulation and technology for the production of semi-finished products have been developed, the positive effect of the introduced plant components on the organoleptic and physico-chemical characteristics of the chopped semi-finished products has been proved, and the functional orientation of the resulting product has also been proved.