Meat products play a key role in human nutrition. It is necessary to introduce and apply new, extraordinary approaches to solving a number of problems in order to intensify technological processes and create environmentally safe, harmless and optimal technologies for processing raw materials. In the production of meat products, the main requirement for raw materials is its balance in all ingredients, proteins, fats, carbohydrates, minerals, as well as the balance of proteins in amino acid composition. Horse meat fully meets this requirement. One of the most dynamically developing branches of the meat industry is the production of semi-finished meat products. The purpose of the research is to study semi-finished horse meat products using protein fortifiers after heat treatment. As a result of heat treatment, meat products acquire new characteristic taste, aromatic qualities, a dense texture and are better absorbed. In the steamed test products, the moisture content increased by 1.01%, the fat decreased by 0.87%, and the protein increased by 1.01%. In fried semi-finished products, the loss of vitamins was: thiamine (B1) - 30%, riboflavin (B2) - 10%, niacin (PP) - 15%, tocopherol (E) - 17.5%, A and C - 19.97 and 70 % respectively. In steamed semi-finished products, the loss of vitamins in niacin (B1) - 10%, riboflavin (B2) - 10%, niacin (PP) - 10%, tocopherol (E) - 12.2%, A and C - 15, 02 and 60% - respectively. The study of the mineral composition of fried and steamed semi-finished products showed that the loss of mineral substances was: potassium - 23.3 and 19.8%; sodium - 15 and 10.24%; calcium - 10 and 5.04%; magnesium - 21.9 and 12.75%; phosphorus - 20.1 and 10.7%; iron - 4.98 and 3%; zinc - 5.04 and 2.9%, respectively. In general, 0.81 is consumed from the amount of NAC products exposed to frying; steam treatment: 0.88.

The development of functional foods with specified beneficial properties is one of the main directions in the problem of maintaining and preserving the health of the population. To solve this problem in the diet include products produced using dietary supplements made from natural ingredients. In addition, the problem of creating food with a certain texture made it possible to isolate thickeners and gelling agents food additives that regulate the consistency and form the structure of the product. The department of technology of meat, dairy products and chemistry of the Bashkir State Agrarian University developed two functional combined products, dairy and vegetable yogurt: 1 using dried horse milk and 2 using dried horse milk and vegetable component, pumpkin seed flour, identified their physicochemical properties and the proposed method for studying structure formation in fermented milk products. The study on the example of yoghurt 1 proved that when lactic acid fermentation proceeds, a decrease in the carbohydrate content of the product leads to an increase in its acidity and this causes a change in the consistency of the product. As a result, a ferment with lactic acid bacteria, producing exopolycarbohydrates, dried mare's milk and a vegetable component from pumpkin flour containing pectins, turned out to be good thickeners and gelling agents. All of the above components of yogurt are natural raw materials, so they can be used as safe food additives in the production technology of fermented milk products. In addition, the introduction of dried mare's milk contributes to the correction of the protein composition of the milk mixture, and the use of pumpkin seed flour in the production of yogurt enhances the beneficial properties of yogurt. This research is very relevant from the point of view of developing useful functional products.

This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.

Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

Health is an important component of the preservation of the whole society. In practice, the results of mass surveys in different Russian regions ultimately show that there are currently a large number of various violations in the field of nutrition. Making various functional products in the 21st century is a growing trend. More and more various functional products are now appearing in the Russian Federation, and they are gaining popularity among consumers. The purpose of the research is to study various microbiological indicators of the safety of meat and vegetable chopped semi-finished product with a functional orientation. According to the research results, it can be concluded that the minced meat and vegetable semi-finished product fully meets the established quality safety requirements in accordance with the currently valid regulatory documentation.