Аннотация
The article substantiates the expediency of developing the technology of walleye caviar breakdown salted with vegetable additives – salted caviar delicacy . The purpose of this study is to develop a recipe and technology for the preparation of delicious sander caviar with the addition of plant components such as cranberries , sea buckthorn , dill and seaweed ( laminaria ). The results of organoleptic , physico-chemical studies and safety indicators of of walleye caviar with the addition of sea buckthorn , cranberries , dill and seaweed are presented . The introduction of plant components into caviar will reduce the dose , or eliminate the use of antiseptic , expand the range of products with an attractive appearance and new taste properties , ensure an increase in the nutritional value of products due to enrichment with components of plant origin . The characteristics of the introduced herbal additives were evaluated by such indicators as appearance , taste , aroma and consistency . The addeded of plant ingredients into caviar allows you to reduce or eliminate the addition of preservatives , increase the range of products with an attractive appearance and new taste characteristics , as well as increase the nutritional value of the product due to plant ingredients . The introduction of herbal supplements enhances the content of vitamins necessary for the final product being developed , increases its biological value and turns it into special and functional food products . Research results have shown that finished products with the addition of plant components have a positive effect on the consistency of caviar delicacy and meets the requirements of GOST 30178-96 and ST RK 2011-2010 .