METHOD FOR PREPARATION OF SEMI-FISH PRODUCTS FOR FUNCTIONAL PURPOSES

Abstract

This utility model relates to the food industry, specifically to the processing of freshwater fish, primarily carp, and is intended for the production of chopped fish semi-finished products for functional purposes. The method involves grinding the fish, adding additives, mixing, and forming. Pre-hydrated dietary fiber of plant origin is added to the minced fish in an amount of 3-6% by weight at a dietary fiber:water ratio of 1:2-1:4. The technical result consists of increased water-holding capacity, improved structural, mechanical, and organoleptic properties, reduced weight loss during heat treatment, and increased functional value of the product due to the addition of dietary fiber.