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2021•Vestnik of Khabarovsk State University of Economics and LawRequires access

THEORETICAL JUSTIFICATION OF USING SECONDARY FISH RAW MATERIALS IN THE TECHNOLOGY OF CULINARY PRODUCTS

Д. В. Купчак, I. E. Bogryantseva, Т. А. Bortnik, L. A. Morozov

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Abstract

This paper discusses issues related to the possibility of expanding the assortment of fish culinary products at public catering enterprises by rationally using secondary fish raw materials. The expediency of using fish hearts of salmon fish species in the technology of culinary products of public catering is shown.

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What this paper is about

This paper discusses issues related to the possibility of expanding the assortment of fish culinary products at public catering enterprises by rationally using secondary fish raw materials. The expediency of using fish hearts of salmon fish species in the technology of culinary products of public catering is shown.

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Available abstract

This paper discusses issues related to the possibility of expanding the assortment of fish culinary products at public catering enterprises by rationally using secondary fish raw materials. The expediency of using fish hearts of salmon fish species in the technology of culinary products of public catering is shown.

Key concepts: Fish <Actinopterygii>, Raw material, Fish products, Business, Fishery, Food science, Chemistry, Biology

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