IMPROVEMENT OF CHOPPED FISH DISHES WITH THE ADDITION OF VEGETABLE RAW MATERIALS

Abstract

On the basis of the conducted analytical review of the literature, the relevance of the scientific work was established, namely: the expansion of the assortment of fish dishes using vegetable raw materials, which is due to the presence of such ingredients as essential amino acids, polyunsaturated fatty acids, pectin, minerals, dietary fibers. Therefore, it is rational for the development of culinary products to combine fish raw materials as a source of readily available proteins with products of plant origin to enrich them with dietary fibers, vitamins and minerals. In order to expand the assortment of fish dishes, fishballs were chosen as a test sample. It was experimentally established that the protein content in pollock meat is 15.9%, and the fat content is 0.9%. Pollack minced meat was determined to be optimal in terms of the balance of the amino acid composition. On the basis of the conducted analytical review and study of information sources during the selection of raw ingredients, model compositions were developed using Jerusalem artichoke puree, wheat bran and rapeseed oil. When optimizing the process of improving chopped fish dishes with the addition of vegetable raw materials, the parameters of the technological process were taken into account and optimized. On the basis of the conducted research, the technology was developed and the technological modes of cooking fishballs using pollock and vegetable raw materials (tarragon and Jerusalem artichoke leaves) were determined. In the cooking technology, the process of frying fishballs before baking has been removed, bread has been completely replaced with vegetable raw materials, and wheat bran has been used as a breading Improved organoleptic properties, juiciness, an increase in the amount of proteins by 25.6%, and dietary fibers by 5.5 times were noted in the improved chopped semi-finished products. The mineral and vitamin composition improves. The biological value of the developed chopped fish dishes with the addition of vegetable raw materials is 78%, and in the control sample – 56.1%. The comprehensive indicator of the quality of fish balls with vegetable raw materials is 0.73, and that of the control sample is 0.66. The obtained positive results allow recommending the developed recipe for implementation in restaurants.