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Presents an analysis of the technology of production of sausage products, for example meat loaves using the method of IDEF0. The technology includes the main stages are: Method of obtaining includes the following stages: preparation of the compound components, the preparation of the composition (in percentage), technological processing (grinding of raw material, heat treatment), shaping, cooling, filling, packaging, labelling, storage. Processing of raw materials is carried out using mechano-acoustic effects (MAV), thereby obtaining a product with a homogenized sedimentation-resistant system and a prolonged shelf life. In order to substantiate the principles for product quality management, the analysis of the product life cycle was carried out with the construction of a block of schemes according to the IDEF0 method.

The article reflects the original results of the study of the chemical composition and the presence of physiologically active substances in the aboveground part of the common Aegopodium, which naturally grows in the forest-steppe zone of the Krasnoyarsk Territory. It is shown that the studied biomass is rich in vitamins A, C, group B and P-active substances, as well as macro- and microelements - magnesium, iron, manganese, selenium and copper, which determines the expediency of its use in the production of functional food products. On the basis of the use of dry powders (concentrates) of common Aegopodium and Jerusalem artichoke, a recipe for a new low-moisture bakery product has been developed, which has received the name -Breads "TopifitoSS", as well as a technological map of the specified new functional product. It has been established that the introduction of 12.5 wt.% Dry powders of common Aegopodium whitewash and Jerusalem artichoke into the classical formulation of loaves, as well as the replacement of water with whey make the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides an intake into the body, mg: ascorbic acid - 10.7; P-active substances - 2.4; magnesium - 18; phosphorus - 30.5; iron - 4.2; selenium - 0.21; energy value - 335 kcal. The regulated indicators of quality and safety of a new functional product have been determined. An expert assessment of organoleptic indicators revealed compliance with regulatory requirements, while experts noted a pleasant, harmonious taste of the product.

The problem of raising the level of protein supply in the diet of the population of the Russian Federation is still relevant. To solve this problem it is important to investigate protein food reserves, while priority is given to a combination of vegetable and animal proteins. Fish and non-fish water fishing is paid particular attention as a potential source of protein, because of almost inexhaustible world ocean reserves and the prospects for their use. The aim of the work is the scientific study and practical implementation of preparation and evaluation of the quality of pasty concentrates of aquatic organisms, as well as health food products based on them using hydro-mechanical dispersion. The scientific background of technological aspects of the production of aquatic pasty concentrate from hydrobionts (cyst Artemia Salina ) using hydro-mechanical dispersion is presented in the article. Consumer characteristics, conditions and terms of the concentrate storage are identified. New data on the effectiveness evaluation of paste concentrate from cyst Artemia to increase the body's immune properties are obtained in the experiments with animals. The expediency of development and industrial production of cheese products using pasty concentrates of aquatic organisms is based. Regulated quality parameters, modes and terms of their storage are established.