METHOD FOR PRODUCING FUNCTIONAL FISH-VEGETABLE SNACKS OF OSTEOTROPIC DIRECTION ON THE BASIS OF MEAT AND FISH RAW MATERIALS

摘要

FIELD: fishing industry. ;SUBSTANCE: invention relates to the fishing industry, and in particular to a method for producing functional products of osteotropic orientation. The method consists in thermal heating of meat and bone fish raw materials in a whey medium, dividing the raw materials into muscle and bone tissues with fine grinding of each part. As an additive of plant origin, apple pomace is used in a finely ground state; as food components, a 2% solution of chitosan in fish broth with milk whey formed by heat heating of meat and bone raw materials is used. Dehydration of molded snacks is carried out at a temperature of 150-180 °C for 15-30 minutes. The quantitative ratio of the starting components has been selected. ;EFFECT: osteotropic product. ;1 cl, 2 tbl, 19 ex