Development of new types of preserves with gooseberry sauce

Fish products are classified as perishable products. Along with the methods of cooling and freezing, it is possible to preserve it - this is the production of fish preserves. Preserves based on mayonnaise with the addition of various vegetable additives are very popular. The combination of such original ingredients with fish gives the preserves an excellent taste and aromatic bouquet. In this regard, the development of recipes and technologies for the production of fish preserves with the addition of sauces from berry raw materials is relevant The aim of the work was to study the possibility of using gooseberry berries as an ingredient of sauce in the recipe of fish preserves. Objectives of the study: develop a recipe for gooseberry sauce; develop a recipe for fish preserves from herring with gooseberry sauce; conduct an organoleptic assessment of preserves; determine the microbiological parameters of fish preserves, as well as during storage; to offer basic technological scheme of producing of the preserves. The results of composition developed by sauce on the basis of the fruits of gooseberry, determined by dosage of the sauce from the fruit of the gooseberry, to ensure the best organoleptic characteristics of the product (15 %), developed the recipe of fish preserves with the addition of sauce from the fruit of gooseberry, conducted sensory evaluation of preserved foods, determined by microbiological indicators has been developed, as well as in the storage process, the proposed process flow diagram-receiving of fish preserves with a sauce of gooseberry fruit.