Abstract
This article contains materials justifying the relevance of the technology for ready to eat canned soup-puree from albatrossia pectoralis. The work resulted in the identification of five canned soup recipes. The mode of sterilization allows to ensure the microbiological safety of canned food. The technological scheme for production of canned fish-plant soups-puree is developed. Evaluation of the quality of finished product showed that the new type of canned food will expand the assortment of foods that can be recommended for all age groups.Keywords
Canned food, soup-puree, albatrossia pectoralis, compoundings, sterilization mode, food and biological value, organoleptic indicators.REFERENCES
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