POSSIBILITY OF USING SOY MILK IN THE TECHNOLOGY CANNED FISH

AWNSJG

Abstract

With the population growing rapidly, cities expanding and living standards rising worldwide, there is a need to use available protein resources more efficiently and to create innovative and environmentally friendly methods of food production. Due to its high protein content, soybeans are an excellent source of complete protein, which includes a significant amount of essential amino acids that are not produced by the human body on its own. Currently, there is a wide range of soy products on the market. Some of them are manufactured using advanced technologies at large food industry enterprises. Soybeans can be processed in such a way as to imitate the texture and appearance of various products, including meat and fish products. As a result of research using proven technology, soy milk was obtained from the SIBNIIK soybean variety, with high physicochemical quality indicators: protein content of 3.57%, fat 2.57%, carbohydrates 0.46% and minerals: calcium - 80.69 mg / kg, iron - 6.03 mg / kg. Soy milk does not contain lactose and gluten, which makes it a suitable substitute for cow's milk in many cases, including the production of canned fish and vegetable products. When developing the recipe for fish-vegetable rillettes, butter was replaced with soy milk in the samples. The optimal amount of boiled pumpkin in the recipe was determined by replacing the main fish raw material with vegetable raw material in a dosage of 10%, 20%, 30%. Rillettes with 20% of the fish raw material replaced with boiled pumpkin, in terms of quality indicators, surpassed the control, No. 1 and 3 samples. Its unique recipe and balanced component composition make rillettes ideal for those who care about their health and want to diversify their diet.