Fish dumplings gedza with wild plants Boletus edulis additives

The purpose of the study is to develop a recipe and technology for the production of a combined protein low-calorie frozen semi-finished product Gedza fish dumplings from pink salmon with porcini mushrooms. Objectives: to study the chemical composition of the white fungus (Boletus edulis) collected in the Abansky District of the Krasnoyarsk Region; to determine the antioxidant activity of the aqueous extract of porcini mushrooms; to develop recipes and technology for the production of semi-finished products; to determine physical, chemical and organoleptic characteristics of the product; to determine the nutritional, biological and energy value of the finished product. The objects of study are fresh and dried porcini mushrooms and steamed Gedza fish dumplings from pink salmon with the addition of porcini mushrooms. Classical methods were used to study the chemical composition of porcini mushrooms in the studied area of growth; the study of the antiradical activity of water extracts of fungi was carried out by UV and visible spectroscopy using the DPPH radical. It has been shown that mushrooms are a source of protein and a wide range of biologically active substances - vitamins (D, E, B2, C, PP), dietary fiber, polyphenols, including tannins, as well as polyunsaturated fatty acids, in particular ω-3 - PUFA; water extracts of mushrooms show high antiradical activity. A recipe for the product Gedza fish dumplings from pink salmon with porcini mushrooms is proposed, using thin dough for the shell of dumplings and replacing 20 wt.% of fish fillet with porcini mushrooms in the filling. The organoleptic and physico-chemical parameters of the product correspond to the standardized indicators of GOST 33394-2015; the finished product has a pleasant taste with fish and mushroom notes of aroma. The developed product is a low-calorie protein product - 15 g of protein per 100 g of the product, which covers 20 % of the recommended daily intake of protein, the calorie content of the product is 161 kcal/100 g. Individual nutrients of the product have a functional effect, in particular, the content of ω-3 PUFA in 100 g of the product satisfies 53 % of the daily requirement; vitamin B12 - 83; vitamin D - 66; selenium - 52 %.