Технология и товароведные характеристики рыборастительной пасты

Abstract

The level of scientific and technical literature related to the research topic is analyzed. Unexplored areas in the technique and technology of combined fish-growing pastes have been identified. The direction of work on improving the technology and recipes of fish-growing pastes for public catering is formulated. The relevance of the work is justified by the fact that chemically balanced fish-growing pastes will be in high demand, and will occupy a significant segment in the market of specialized products. The article is of a research nature and is devoted to high-tech processing of secondary fish cutting resources as the basis of multicomponent fish-growing pastes. The algorithm for obtaining pastes corresponds to the sequence of technological operations proposed by the authors: cutting fish into fillets, mechanically deboning bones with cuts of meat, processing bone mass by acid method into a mineral additive, cooking the main fish mass, mixing with vegetable components, filling the shell with paste and heat treatment in a steam convector. For the first time, the possibility of manufacturing fish-growing pastes based on meat of mechanical deboning of fillet-produced fish and obtaining a product with high commodity characteristics has been theoretically substantiated and experimentally confirmed.