Modeling of fish products with dietary supplements

In the process of research the questions of combining lean fish species with products of animal and vegetable origin, mutually complementing the amino acid composition of the finished product, which meets the chemical composition of the daily ration of the main variant of the diet prescribed in the treatment of non-infectious diseases, in particular type 2 diabetes mellitus, were considered. The main raw material for making soufflé, omelet and casserole was fresh-frozen pollock fish with additives of vegetable powders: freeze-dried dill, parsley and paprika, and onion, orange and yellow carrots, milk, butter and chicken egg were used as vegetable and animal raw materials. For heat treatment we chose gentle methods and modes of heat treatment: baking in a combi steamer on the mode "steam" and "heat". On the basis of modeling of the recipe components taking into account their biological value, new taste qualities of soufflé, casserole and omelet stuffed with the addition of powdered additives and vegetables that perform an additional structuring role were obtained. As a control were soufflé, omelette and casserole prepared according to the traditional recipe available in the regulatory documentation. Dependencies of raw and heat-treated products and their influence on the structure of soufflé and omelette were revealed. Sensory characteristics of new dishes taking into account the processing in a combi steamer are obtained. The parameters of technological processes at baking on a mode "steam" and "heat" at temperature 180-200 ℃ are established. The dependences of milk, eggs and butter on the binder components of the formulation - rice flour and powdered vegetable additives have been revealed. The factors that are fundamental in the manufacture of products intended for the OVD (diabetic) diet are substantiated. The obtained model composition of the formulations of fish soufflé, "Fish baked under egg and milk sauce" and omelet stuffed "Smile" meets the requirements, regulatory documentation and consumer preferences.