Technology and commodity characteristics of fish-growing paste
https://doi.org/10.37663/0131-6184-2022-5-113-120
Abstract
The level of scientific and technical literature related to the research topic is analyzed. Unexplored areas in the technique and technology of combined fishgrowing 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 fishgrowing 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.
About the Authors
A. T. Vasyukova
Moscow State University of Food Production
Russian Federation
Russian Federation
A.T. Vasyukova - Doctor of Technical Sciences, Professor
A. S. Moskalenko
Moscow State University of Food Production
Russian Federation
Russian Federation
A.S. Moskalenko – Department of Food Industry, Hotel Business and Service
G. P. Kapitsa
K.G. Razumovsky Moscow State University of Technology and Management
Russian Federation
Russian Federation
G.P. Kapitsa - Candidate of Technical Sciences, Professor
T. N. Sharova
K.G. Razumovsky Moscow State University of Technology and Management
Russian Federation
Russian Federation
T.N. Sharova – Professor – Department of Digital Nutrition, Hotel and Restaurant Service
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Review
For citations:
Vasyukova A.T., Moskalenko A.S., Kapitsa G.P., Sharova T.N. Technology and commodity characteristics of fish-growing paste. Fisheries. 2022;(5):113-120. (In Russ.) https://doi.org/10.37663/0131-6184-2022-5-113-120
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