INCORPORATION OF PUMPKIN SEEDS IN THE TECHNOLOGY OF MINCED MEAT-BASED CULINARY PRODUCTS

The technology for minced meat products utilizing ground pumpkin seeds has been scientifically substantiated and developed. The optimal degree of pumpkin seed particle size has been selected to ensure the best technological properties of this raw material within the minced meat product composition. The optimal proportion of ground pumpkin seeds in the recipe for meat semi-finished products has been determined to achieve the desired quality of the final minced meat-based culinary product with enhanced nutritional value.