IMPROVEMENT OF COLD SNACKS BASED ON HUMUS IN RESTAURANTS

The article is devoted to the development of innovative technologies for cold meat snacks. Vegetable raw materials are analyzed and hummus is characterized as a promising raw material in human nutrition. A technology has been developed for preparing meat rolls using hummus. The organoleptic parameters of the model compositions were studied and on the basis of the conducted analysis the technology of preparation of meat rolls with the increased content of protein, vitamins and minerals was developed.