РАЗРАБОТКА КОМБИНИРОВАННЫХ РЫБОРАСТИТЕЛЬНЫХ ПОЛУФАБРИКАТОВ ДЛЯ ДЕТЕЙ ШКОЛЬНОГО ВОЗРАСТА

Abstract

The article discusses the problems of high-quality nutrition for schoolchildren and ways of expanding the range of products based on fish raw materials. Tilapia grown in conditions of the recirculating aquatic systems is proposed to use as fish raw materials. There has been sub-stantiated the necessity of creating the combined semifinished products with adequate replacement of bread with vegetable components, which allows increasing the amount of dietary fiber, reducing the calorie content of the product and enriching the minced fish with carbohydrates (polysaccharides and dietary fiber), water, fat-soluble vitamins, and macro- and microelements. Wheat cereals and vegetables (cabbage, carrots, onions) grown in the Astrakhan region were used as vegetable components. To obtain a homogeneous structure and reduce the time of bringing the semifinished product to readiness, ensure high organoleptic characteristics and prevent the pathogenic microorganisms from getting into the minced meat it was proposed to carry out preliminary heat treatment of vegetable components. Three formulations of combined fish-vegetable cutlets have been developed, a comparative analysis of the nutritional and energy value of semi-finished products prepared according to various recipes has been carried out, and the percentage of satisfaction of the physiological needs of primary school children for the necessary nutrients contained in the finished product has been calculated. It has been stated that the resulting food product is characterized by the high biological value and positive organoleptic properties for schoolchildren nutrition.