Innovative technologies for processing combined fish and vegetable raw materials

Abstract

The article considers the innovative techniques of processing the agro-food raw materials. There has been analyzed a structural scheme of processing plant and animal raw materials using modern technologies. The review of scientific, technical and patent literature was done, which allowed to define the main directions of further research in the field of complex processing of fish and vegetable raw materials. The stages of transition from traditional agro-food technologies to energy-saving ones have been formulated. Methods of enriching fish and vegetable products with protein hydrolysates obtained from low-value fish meat have been described. It is proposed to use CO2 extracts from spicy-aromatic and medicinal herbal raw materials as antioxidant enriching agents. To remove the excess moisture from fish and vegetable raw materials, it is recommended to use heated inert gases as drying agents under the influence of a low-frequency electromagnetic field. High-tech techniques include using the light water products with a reduced deuterium content in formulations, enriching the chemical composition of products with CO2 extracts of spices, processing the raw materials with argon and a low-frequency electromagnetic field, using the biodegradable packaging materials.