Analysis of Technological Instructions for the Production of Salted Fish Products (Spiced Salting Method)

One of the key objectives faced by enterprises in the food industry is the production of high-quality and safe food products. An essential condition for achieving this goal is the development of relevant regulatory documentation for food production that complies with the requirements of the Technical Regulations of the Eurasian Economic Union (EAEU). This study presents an analysis of the current technological instructions for the production of salted edible fish products using the spiced salting method, in accordance with the modern regulatory framework. These technological instructions were developed over 30 years ago and require revision under present-day conditions. Based on the conducted analysis, it is proposed to develop a unified technological instruction for the production of salted edible fish products (spiced salting method).