Technology of crispy fish and vegetable snacks with improved merchandise properties

The article analyzes the state of problem manufacturing fast food products from combined fish and vegetable raw materials. properties main auxiliary types materials included in prescription composition snacks are described, chemical manufactured is determined. There considered methods improving design a single-screw extruder order to reduce negative thermal impact on processed thermolabile obtained kinetic dependences stipulated development optimal modes operation modified extrusion unit. Obtaining dependencies made it possible set up operating determine expansion coefficient extrudate, which depends area outlet head. parameters technology multicomponent mixture were defined, helped establish required indicators crispy with porous structure an 300%. theoretical experimental data develop method for producing new extruded snacks, formulation includes by-products high nutritional value low cost. mass four formulations collagen-based has been rheological developed have studied. Radar diagrams quality economics their production presented.