Mouthwatering!

Only useful yummy things are called to create for compatriots future technologists that with zeal study in the Stavropol State Agrarian University.

Trend for a healthy diet and no fast food was chosen by the students of the department of the Faculty of Technological Management of SSAU and offered their own version of chopped semi-finished meat cutlets "Izmaylovskie".

"They will not be easy from chicken meat," decided Svetlana Izmaylova, a fourth-year student. "As a functional ingredient, we use milk thistle and flax flour for breading - to increase physiological value, improve organoleptic and physicochemical parameters, and enrichment with vitamins and mineral elements."

By the way, the ability of milk thistle to provide a preventive effect on the human body has been known since time immemorial. Even more than two thousand years, the ancient Greeks and Egyptians knew and used its useful properties. Surprisingly, all the components of milk thistle - silymarin, fatty and essential oils, resins, flavonoids, acids of organic origin, proteins, vitamins of groups B and E have a super positive effect on the human body. In the composition of the meat semi-finished product for the healing effect, linseed flour is included as a breading. Why not?!

While at the end of practical exercises such delicious and useful products are absorbed with appetite by the students themselves, they are treated, of course, by functional food they and their domestic ones. But this is only the beginning of the issue is not far off ... And then hold on, catering!

Reference:

At the II stage of the All-Russian competition for the best scientific work among students, graduate students and young scientists of the universities of the Ministry of Agriculture of Russia in the nomination "Technology of production and processing of agricultural products", the development of the technology of the chopped semi finished product of the functional orientation of student S. Izmaylova took the first place. The work was carried out at the Department of Technology of Production and Processing of Agricultural Products (Head of the Department Professor O. V. Sycheva) of the Stavropol State Agrarian University under the guidance of Associate Professor I.A. Trubina. 

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