title: ÐÐ¾Ð²ÑÑÐµÐ½Ð¸Ðµ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¿Ð°ÑÑÐµÑÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Increasing the biological value of pastes
Creators: name: ÐÐµÑÑÐµÐ½ÐºÐ¾, ÐÐ»ÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ð¿Ð°ÑÑÐµÑÐ¾Ð²
Ð¼ÑÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
Ð¿Ð°ÑÑÐµÑÑ
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð°
pate enrichment
meat products
healthy food
pates
shop design

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐµÐ¹ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ Ð¿Ð°ÑÑÐµ-ÑÐ¾Ð², Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¿Ð°ÑÑÐµÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»Ð¸ ÑÐ»Ð¾ÑÐµÐ»Ð»Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð±ÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1) ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¾Ð±Ð·Ð¾Ñ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿Ð¾ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾-ÑÑÑÐ¼ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ Ð¿Ð°ÑÑÐµÑÐ¾Ð². 2) Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¿Ð°ÑÑÐµÑÐ° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»Ð¸ ÑÐ»Ð¾ÑÐµÐ»Ð»Ð°. 3) Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·-Ð²Ð¾Ð´ÑÑÐ²Ñ Ð¿Ð°ÑÑÐµÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»Ð¸ ÑÐ»Ð¾ÑÐµÐ»Ð»Ð°, ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ°Ñ Ð¸ ÑÐµÑÐ½Ð¾-Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ (Ð¢Ð£ Ð¸ Ð¢Ð). 4) Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²ÐºÐ° Ð´Ð»Ñ Ð·Ð°Ð³Ð¾ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ ÑÑÐµÑÐ¾Ð¼ Ð¿Ð¾ÑÐ¾Ñ-Ð½Ð¾ÑÑÐ¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ°. 5) Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑ-Ð´Ð¾Ð²Ð°Ð½Ð¸Ñ (Ð 1:20). ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½-Ð½ÑÑ: eLIBRARY.RU, CYBERLENINKA.RU. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸Ñ-Ð¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ðµ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ nanoCAD.
description: This work is devoted to the study of the possibilities of pate enrichment, the study of pate production technology using chlorella algae. Tasks that were solved in the course of the study: 1) A review of domestic and foreign sources on the possibilities of pate enrich-ment was carried out. 2) A recipe for pate using chlorella algae has been developed. 3) A production program was developed for the culinary workshop for the pro-duction of pates using chlorella algae, technical and technological documentation (TU and TI). 4) A layout for a procurement enterprise has been developed, taking into ac-count the flow of the technological process. 5) A plan of the flour shop was developed with the arrangement of technological equipment (M 1:20). When writing a literature review, the following databases were used: eLI-BRARY.RU, CYBERLENINKA.RU. Statistical processing of experimental data was carried out using the Microsoft Ð° When performing the graphic part, the nanoCAD software package was us.