Упрощенная HTML-версия
reducing the time for the main processing steps, the consumer receives a high
quality product that does not require further cooking.
The main directions in the field of technology and dried fish products,
provides a product with desired properties: Adjustable hydrolysis of the muscle
tissue of fish complex enzyme preparations during salting, for the flow of the
ripening process; preparation of quality fish fillets uniform thickness; product
development technology of cut fish with taste - flavors and enzyme preparations,
improving existing technologies.
Expanding the range of dried fish products, including special and medical -
prophylactic, solved many of the problems of modern fish processing
manufacture, and for the population of fish products have additional and social
importance.
Questions for self-control:
1. Modern methods of treating a fish production technology
2. Effect of dietary acids on product quality
3. Phyto fillers and product quality
4. A distinctive feature of modern technology to the traditional,
characteristic
To prepare for further reading:
1. Blinov AY Modern trends of salted fish / A. Yuri Blinov // Fisheries.
2001. - № 5. S. 48 - 50.
2. Mezenova OY Promising areas of biotechnology seafood / OY
Mezenova // Food Industry. - 2005. №10. - S. 34 - 35.
3. Ageev MS technologies Improvement of dried salted fish fillets / MS
Ageev, IA Immortal // Fisheries. - 2005. - №6. - S. 83 - 85.
4. Radigina AF Use of food additives in fish production technology / AF
Radigina, LS Abramov // Food Industry. 2004. №3. Pp 14 - 17.
5. Pat. A method for producing dried fish fillets / MS Ageev, IA
Immortal (Russia). - № 2284713 from 10. 09. 2006.
6. Eveleva V. Advantages of lactated food additives in the production of
meat and fish products / V. B. Eveleva // Food ingredients: raw materials and
additives. 2007. №2. Pp 68 - 71.
7. Pismennyi V. The use of salts of citric acid / V.V. Pismennyi, A.
Yu. Kolesnov // Food Industry. 1996. №- S. 12 - 13.
8. Antipova L.V. Food additives and ingredients for the best taste / L.V.
Antipova, J.H. Tolpygina // Fisheries. 2002. №4. Pp 66 - 68.
192