Технологія рибних страв з використанням нетрадиційної рослинної сировини

Abstract

У статті наведено результати теоретичних та експериментальних досліджень технологій рибних страв як безглютенових харчових продуктів функціонального призначення. Обґрунтовано використання скумбрії у технологіях безглютенових страв, доведено її переваги в рецептурному складі. Для підвищення біологічної цінності готової продукції та розширення її асортименту обґрунтовано можливість використання дайкону, мигдалю та вівсяних пластівців. Встановлено раціональне співвідношення запропонованих інгредієнтів для отримання рибного шніцеля з високими органолептичними показниками. Розроблено технологію страви «Шніцель рибний з дайконом мигдалем і вівсяними пластівцями».

In todayʼs world, consumer interest in the benefits of balanced and wholesome nutrition to support and strengthen immunity is significantly increasing, serving as a key driver of the global functional food market. This trend is further influenced by health issues associated with aging. With the growing demand for high-quality, nutritious food, the consumption of various functional food products is on the rise. As a result, functional and other health-oriented foods are becoming increasingly important. The article analyzes the prospects for the production of functional food products, which are promising for the population of Ukraine, conclusions are drawn regarding the possible improvement of the situation due to the creation of products from fish raw materials with the addition of non-traditional plant raw materials, which will contribute to the expansion of the assortment of fish dishes, improved organoleptic indicators and increased biological value, and are also recommended as a functional product in the diet of certain categories of the population. The article presents the results of theoretical and experimental research on improving the technology of semi-finished fish "Natural fish schnitzel with daikon, almonds and oatmeal", which is recommended for functional nutrition. Grounding of fish raw material for preparing a dish — mackerel was carried out, and its advantages in the recipe composition were proven. The possibility of using daikon to expand the assortment and increase the value of the dish is substantiated. Chopped almonds and oatmeal were chosen as breading. The organoleptic indicators of the dish were studied and the optimal ratio of the selected ingredients was determined. The energy value and vitamin-mineral composition of the dish "Natural fish schnitzel with daikon, almonds and oatmeal" was calculated. Results were obtained for the use of mackerel, daikon and for breading crushed almonds and oatmeal. It was established that when using Atlantic mackerel fish fillet, daikon, oatmeal and almonds, the content of fats increased significantly by 2,7 times, unsaturated fatty acids by 6,5 times, and polyunsaturated fatty acids by 4,7 times.