USE OF BONE AND MILK WHEY IN PRODUCTION OF DELICACY

Nowadays the problem of full usage of fish resources in particular ordinary fish is significant, because Kazakhstan is rich in fish resources and there is many fish manufactures. However, the economic entities do not develop harvested stocks of bass and coarse fish in inland water bodies, due to the lack of efficient technology of manufacturing. The objective of this work is to develop new technology for producing bio-nutritional ingredient of fishbone raw materials of ordinary fish and use it in production of delicacy. The safety, chemical composition, biological and energy value of bio-nutritional ingredient and roe resemblance product are determined. By mathematical modeling, the recipe and technology of caviar like product with the use of bio-nutritional ingredient of ordinary fish are developed and regulatory documentation is proved.