FUNCTIONAL VEGETABLE SALADS WITH ALGAE

Now on the Ukrainian market frozen vegetable salads are well represented. They contain a small amount of protein and have an unbalanced composition nutrientny. Adding algae to the vegetable salads composition allows to resolve this contradiction. In this paper the functional vegetable salads expanding assortment possibilities are represented. The product components composition was designed. It is advisable to add different types of algae (kelp, spirulina and fucus) to the quick-frozen functional vegetable salads for nutrient correction and rising in nutritional value. For the product manufacture modern raw materials low-waste processing technology was used. The selected process conditions, as well as preservation method provide finished product high quality and nutritional value. This product is recommended for all population groups, as well as for people with poor health.