One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

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The article analyzes the complex of processing of bone raw materials in the production. The project of complex processing of recycled raw materials of meat processing enterprises is offered. It was recommended and substantiated promising directions for the recycling of raw materials for the production of bone flour, bone food animal fats and dry bouillon concentrate. The problems of rational use of recycled resources are shown on the example of processing of raw bones using the lines Y8-FLK for shredding, transportation, fat separation, drying and grinding of the finished product. Products of bone processing on the lines of Y8-FLK – edible bone fat and bone flour. The production of concentrated bone broth is carried out in K7-FV3-B machines, which provide for the continuous removal of fat and broth. The drying of the broth is provided in the drying plant A1-FMU with the use of the process in the vibro-boiling layer of inert material from fluoroplastic cubes. Drying in this way allows to get an animal protein that retains all the nutritional qualities. The dry protein was mixed with flavored fat, dried chopped vegetables and spices. The main factor in the amount of removal of protein components from the bones is the type of raw material – raw bone or bone residue after mechanical admission by pressing. The maximum removal of the protein components was obtained using a bone remnant after mechanical supplementation. Аccording to the project, proposed on the 1st floor of the annex was provided department for the receiving of dry bone, production of bone meal and its storage, on the II-th – a division of bulging of bone fats, on the III-th – a branch of drying broth, the preparation of dry broth with spices, cleansing of bone fat. The project provides for the processing of bone raw materials in the amount of 8 t/s. The technology of processing bone raw materials was carried out as follows: on the lines of Y8-FLK, also – lumbar bones (skull bones, shoulder blades, femur bones), ribbones, vertebrae – 6 t/s., in machines K7-FV3-B – tubular bones and fists (2 t/s). The project allows solving the problem of complex bone processing: production of bone fat, bone meal, dry bouillon.