| Summary: | One of the priority areas of resource-saving technologies in the food industry and public catering is the development of functional products based on a balanced combination of protein-containing raw materials of animal origin and plant raw materials. In the work, for the production of chopped fish semi-finished products - cutlets (CFSFPc), based on the analysis of chemical composition data, the main raw materials and sources of polyunsaturated fatty acids (PFA) were selected; in accordance with the principles of creating functional products, the quantitative composition of the recipe components is optimized; the functional and technological properties (FTP) of model minced meat have been studied; an assessment of the organoleptic characteristics of finished products was carried out.
|
|---|
