TECHNOLOGY OF MEAT AND VEGETABLE-BASED CANNED PRODUCTS FOR HERODIETARY NUTRITION

This scientific work describes in detail the technological aspects of canned meat and vegetable products used in the gerodietic nutrition system. The physiological characteristics of the elderly, their nutritional needs, criteria for selecting raw materials and production stages are analyzed based on scientific sources. The nutritional value, advantages and comparative characteristics of canned meat and vegetable products are presented in tables.本科研成果详细阐述了应用于老年营养膳食体系的肉蔬罐头制品的技术细节。本研究依托科学文献资料，分析了老年人的生理特征、营养需求、原料遴选标准及生产各阶段流程。肉蔬罐头制品的营养价值、产品优势与对比特性均以表格形式予以呈现。