Technology of Quick-Frozen Flour Fish Culinary Products

In this article, the results of development functional fish culinary product “Thorny Skate and Cod Pie” are presented. A traditional recipe was used for making yeast dough pie. The pie filling designed using Fuzzy Logic in Matlab software package.Optimized parametersfor selected sensory evaluation were calculated. On basis a priori information, key components (including fraction skate meat) chosen as factors interest. According to simulation results, optimal values werea 50/50 percentage first second factor respectively, providedthe maximum organoleptic assessment (five points on five-point scale). compared with made according optimized recipe, their sufficient convergence shown. indicators mass amine nitrogen volatile bases studied, well microbiological safety flour products, accordance requirements Technical Regulations Eurasian Economic Union 040/2016 ”On products”. showed high efficiency shock freezing semi-finished product, brought semi-readiness, long-term storage (120 days at temperature no higher than minus 18 ∘C), without reducing quality or had cholesterol content from 220 260 mg%, which allowed it be classified functional. nutritional (mass protein, fat, carbohydrates, amino acid composition) presented.
 Keywords: thornyskate, thornyskate cod,