Prospects for using water and plant raw materials of Volga-Caspian basin in technology of fish and vegetable soup formulation for gerodietic nutrition

The possibility of using pike-perch the ordinary Volga-Caspian basin and vegetable raw materials (Jerusalem artichoke wormwood herb) in technology fish soups for gerodietic nutrition has been found. It was determined that mass composition caught by fishing artel “Chelyuskinets” harvested processing enterprise VES, LLC muscle tissue (meat) during its butchering made 44.5–45.1 40.4%, respectively. Pike perch meat belongs to protein (18.0–19.0%) low-fat (1.1%) type material. found tubers Jerusalem Skorospelka growing Astrakhan region, water content 77.0%, 4.0%, carbohydrates 18.0%, while energy value material 88 kcal/100 g. stated 0.01% aqueous extract medicinal herb good organoleptic properties: it is colorless, odorless, with a slightly astringent taste wormwood. This variant chosen adding into broth. There have developed formulations prototypes ready-to-eat products: soup minced pikeperch meatballs extract, potatoes broth, Their parameters product quality were studied, significantly increased substances (7.7%) low fat (51.1 g), which allows classifying samples as functional foodstuffs.