A method of producing food additives using salted fish skins with scales

The research on the use of salted skins of Pacific herring (Clupea pallasii) and salmon (Salmo salar) with cuts of meat and scales, formed in the process of salting fish raw material with its subsequent cutting, as components of the mixture (wheat groats / salted fish skin with scales) in the production of food additives has been carried out. The general chemical composition (including calcium, phosphorus, acid number, energy value) of initial raw materials and the received samples of their mixture (food additives in the form of flour) is determined, and also their organoleptic characteristic is given. The method of obtaining vegetable-fish food additives is developed, where it is determined that the mass ratio of wheat groats and salted fish skin with scales in the mixture is 1 : 4-11. Mixing of salted fish skin with wheat groats, contributes to the increase in the mass fraction of protein, fat, total ash (including calcium) and energy value, with a decrease in carbohydrates compared to wheat groats (control), and the acid number of fat of the resulting food additives tends to decrease, with an increase in the mass fraction of vegetable component in them, which contributes to an increase in shelf life of the finished product. The general chemical composition (including calcium, phosphorus, acid number, energy value) and organoleptic evaluation of finished culinary products (pancakes), where vegetable-fish additives were used as components of their formulation, have been investigated. It is shown that the developed low-operational process of obtaining vegetable-fish additives, which are an alternative to replace cereal flour in the formulations of various culinary products, is simple and has insignificant losses of raw materials, thus contributing to reducing the ecological load on the environment and expanding the range of food products.