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and fat-soluble vitamins, tanning, minerals and other components contained in
plants.
Many of these substances are a class of biologically active compounds to
increase the protective functions of the organism.
Past data [2.11] indicate increased biological functions of lipids smoked
fish, herbal components which used technology.
At the same time the introduction of smoke-free herbal supplements from
natural minced dried plant raw materials increases their antioxidant properties.
This effect is explained by the increased content of phenolic substances
such flavonoids, as well as essential oils, carotenoids, ascorbic acid and other
organic acids having a synergistic effect.
Developing an effective technology of dried fish fillets aimed at improving
the training of semi-salted for drying, to obtain a uniform thickness of fillets
with partial destruction of muscle tissue.
This allowed for the intensification of the dewatering process the entire
volume of muscular loin cloth, a uniform distribution of sodium chloride and
taste - aromatic additive in the salting and dried to obtain the finished product
with the same organoleptic characteristics over the entire surface and the volume
of the fillet.
Improving the microbiological safety of the finished product of deep
cutting was achieved by treatment with dried salted delicacy (AMD) fish fillets
UV rays prior to packaging.
Investigated microbiological safety of finished products, vacuum-packed,
after storage for 8 months. at a temperature of minus 13 ° C and for 14 days at a
temperature of 0 ... 5 ° C.
Obesshkurennoe fillet of bream and roach were subjected to pressure
treatment on both sides of a hydraulic press, with pressure from the inside
carried out with an ordered local indentation of muscle tissue using the
corrugations upper press plate.
To avoid loss of muscle tissue in the pressing fillets laid in a single layer on
a smooth lower press plate, it was isolated using a colorless transparent polymer
material.
Lowering speed punch press ranged from 5 to 15 mm / min. Ambassador
tuzluchny unsaturated finished cooled to a mass fraction of sodium chloride in
the salt semi-finished product 2 ... 3% in brine solution were added taste -
aromatic additives «VEGETA», prepared on the basis of vegetable raw
materials.
drying process was carried out under artificial conditions until a mass
fraction of water not more than 50%; salt mass fraction was 4 ... 6%. The
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