The dissertation is devoted to scientific substantiation and development of resource-saving technologies of fish and plant minced semi-products for creation of a wide spectrum of culinary products and flour confectionery products. The systematic approach to the small-scale differentiated processing of small fish Gobiidae (fish heads and carcasses) in a complex with plant fiber on dry fish and plant minced semi-products and their use in technologies of culinary products and flour confectionery products is scientifically substantiated, which will allow to expand the assortment of protein-rich food products with improved nutrient composition, to ensure the rational use of the domestic fish raw material base. Scientifically grounded and developed models of technological processes and criteria for developing dry fish and plant semi-products. The rational modes and parameters of blanching of fish carcasses and hydrothermal hydrolysis of fish head that provide the best sensory characteristics, the preservation of the amino acid complex are scientifically substantiated. The expediency of use of plant fiber in fish minced semi-products on the basis of blanched carcasses of fish, wheat bran and skim milk whey – in semi-finished products from hydrolyzed fish heads to reduce the intensity of fish odor. It was established that reduction of the intensity of fish odor of semi-finished products on the basis of blanched carcasses of fish is possible provided that wheat bran is used at a concentration of 10%, correlation between the content of wheat contents and accumulation of volatile bases (ALO) and trimethylamine (TMA) in dry fish and plant minced semi-products. The effectiveness of complex use of wheat and skimmed whey wheat bran has been confirmed for leveling a specific fish smell in dry fish and plant semi-products from hydrolyzed fish heads. The kinetics of heat and mass exchange processes during drying of fish minced products on the basis of blanched carcasses of fish and hydrolyzed fish heads was investigated. It has been established that drying at a temperature of 80 °C leads to an acceleration of the drying time of fish and plant minced semi-products by 42.9 ... 40.1% compared with the mode of 60 ° C, but the processes of lipid oxidation are accelerated in 2.4 ... 3.7 times. The optimal parameters of energy-efficient step-drying modes: fish and plant minced semi-products, the use of which provides favorable conditions for protection against destruction of thermolabsent nutrients and deep denaturation changes of protein products, reduction of the process length by 18-19%, reduction of specific energy consumption by an average of 10% is determined by the method of multivariate experiment (compared with drying at t = 60 ºС), promotes formation of high consumer properties of dry fish and plant semi-products. Scientifically substantiated resource-saving technology of dry fish and plant minced semi-products, which provides increased use of food potential of small fish raw materials (waste does not exceed 15%) and allows to obtain safe and high quality dry dispersed products with a weakly developed fish taste and smell, high hydration properties, the possibility of prolonged storage. It is proved that dry fish-breeding semi-finished products are characterized by high content of proteins (51 ... 62%), mineral substances (11,2 ... 13,6%), in particular bioavailable Calcium. Experimental methods have established the influence of the recipe components on the physicochemical and functional-technological properties of the model systems of fish cut products, pastes and pastes of fish, sauces, soup-puree, and flour dough weights with the use of dry fish and plant semi-products. New technologies of culinary products and flour confectionery products (sauces and soup-puree, molded culinary products from the chopped fish mass, fish pates and pastes, instant preparation soup concentrates; flour confectionery and snacks) of the raised nutritional value with the use of dry fish and plant semi-finished products are developed. They are characterized by high consumer properties, improved nutrient composition. The recipes and technologies have been worked out, recommendations on their use in restaurants are being developed. Fish and plant semi-finished products (TU U and TI 10.2-40220843-003: 2016 «Fish, products from fish meat, fish semi-finished dry products»), culinary products and flour confectionery products with their use (6 types of TU U) for the developed and approved normative documentation, introduced in the production of private limited company and restaurant facilities.
