SUBSTANTIATION OF SAUCE TECHNOLOGY USING VEGETABLE RAW MATERIALS PROCESSING PRODUCTS TO INCREASE THE NUTRITIONAL VALUE OF FISH SEMI-FINISHED PRODUCTS

Abstract

The research on the justification of sauce technology to increase the nutritional value of fish semi-finished products is represented. The optimal ratio of the sauce components (apple sauce, obtained from pomace during direct-pressed juice production, and tomato puree) according to organoleptic parameters, dry matter content and viscosity has been established. A comparative analysis of the rheological characteristics of the developed sauce with a sample used in industry is carried out. The changes in the viscosity index of the sauce depending on different temperature technological modes are investigated.