RU2305416C2 - Food emulsion paste and method for production thereof - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed emulsion paste contains fatty base from vegetable oils aromatized with smoking preparation. Said oils are selected from group containing olive, soy, and sunflower oils in ω-6 and ω-3 fatty acids of 1:(9.0-10.5), puree of salmon fish milt, soapwort root extract as emulsifier, laminal as stabilizer, ascorbic acid and salt. Method for paste production includes introducing of fatty base, puree of salmon fish milt, laminal and rest food supplements into emulsifier under stirring. Mixture homogenization is carried out at rate of at least 1500 rpm.

EFFECT: product for metabolism normalization and immune system recruiting.

4 cl, 5 tbl, 4 ex

Description

The invention relates to the food industry and can be used to prepare food emulsion fat products from fish milk, which alone in the form of pastes, pastes and sauces can be used in the diet to normalize metabolic processes, strengthen the immune system, prevent adverse environmental conditions, increased radiation, unbalanced diet.

The lack of a sufficient assortment of nutritious foods that can satisfy the needs of the human body in basic nutrients poses the problem of creating multi-purpose food diets. The combination of animal and vegetable ingredients in the prescription compositions leads to the mutual complement and enrichment of the missing biologically active substances. The use of plant materials in fish product technology is one of the new areas in the creation of products.

Historically, fats are used in human nutrition due to their high calorie content (9 kcal / g) and the presence of essential polyunsaturated fatty acids (PUFAs), providing the body with linoleic and essential linolenic acids for better digestion or absorption in the body. Moreover, special attention is paid to the γ-linolenic (C18: 3) and arachidonic (C20: 4) acids of the ω-6 family, as well as the α-linolenic (C18: 3), eicosapentaenoic (20: 5) and docosahexaenoic (C22: 6) families ω-3.

First, these PUFAs perform important functions as structural blocks of membranes and modulators of various biochemical processes. Secondly, they are the precursors of the synthesis of biologically highly active eicosanoids: arachidonic and eicosapentaenoic acids affect a wide range of different inflammatory reactions, immunological resistance, impaired fat metabolism in cardiovascular diseases and critical conditions.

PUFAs such as linoleic acid, found in vegetable oils, and arachidonic, found in mammalian fat reserves, make up the largest portion of fatty acids in the diet of residents of industrialized countries; while in the structure of the cell membrane, studies have shown that ω-6 fatty acids predominate. Conversely, in the cell membranes of people in whose diet fish is the main product (for example, among Greenland Eskimos), in cell membranes there are more PUFAs of the ω-3 family, which leads to a decrease in the relative fraction of ω-6 fatty acids in the membrane structures.

Therefore, when introducing various fatty preparations into practice, it is taken into account that, by providing the body with PUFA, thereby affecting the structural and functional state of cell membranes. At the same time, fatty acids of the diet affect not only lipid metabolism, but also to a large extent on the function of the immune system.

It is known that salmon milk is a valuable food waste in the production of salable fish products (canned food, preserves, salted and smoked fish). They are characterized by a high content of B vitamins (B ₂ , B ₆ and B ₁₂ ) and PP, protein, lipids, minerals, deoxyribonucleic acid (DNA) and can be used as a source of animal protein in the production of commercial fish products.

There is a fairly large number of culinary recipes for the preparation of milk, according to which, after appropriate processing, the milk is eaten both in cold and in hot form. As a rule, washed and prepared milk is cooked (fried or stewed) with various vegetables and flavors and consumed immediately.

(для жестяной банки 3) (Сборник технологических инструкций по производству рыбных консервов и пресервов. - Л., 1989, - Ч.2. - С.267-270).A known method of preparing fish paste "Special", providing blanching of the liver and milk with steam for 10-15 minutes, their cooling, preparation of the paste mass according to the recipe (wt.%): Liver - 22.68; milk - 67.8; chopped onions - 7.9; ground black pepper - 0.06; ground allspice - 0.12; ground coriander - 0.04; salt - 1.4; fine grinding, packing, sealing and sterilization according to a specific mode

(for tin can 3) (Collection of technological instructions for the production of canned fish and preserves. - L., 1989, - Part 2. - S.267-270).

A well-known product has low palatability due to the presence of fatty sludge from the liver, low nutritional value due to the lack of essential amino acids, minerals and vitamins, as well as the undesirable presence of cholesterol.

Known food emulsion, consisting of vegetable oil, Baikal omul milk, sugar, salt and sourdough acidophilus sticks (Z. RF 2003104934, publ. 2004.10.20). However, the use of starter culture significantly reduces the microbiological stability and shelf life of the product.

A known method of preparing a paste-like fish product, including the preparation of a binary composition based on soy protein paste obtained by thermal treatment of soy grain and starch with their ratio, wt.%, Equal to 30: 5.5, followed by the addition of salmon liver 10; salmon milk - 45; onions - 7.8; salts - 1.4; spices - 0.3. The liver and salmon milk are blanched with steam for 10-15 minutes, then cooled. The onions are peeled, washed, chopped and fried. Next, the paste is prepared in accordance with the recipe and mixed with the previously obtained binary composition - soy protein paste - starch. Then the mass is subjected to fine grinding, Packed in cans 3 and sterilized (p. RF 2223675, publ. 2004.02.20).

To improve the taste of the product, soybean grain, subjected to barothermic treatment, is treated with 5% smoking product "VNIRO" (p. RF No. 2222999, publ. 2004.02.10).

The disadvantages of this method include the complexity of the technological process of obtaining a pasty fish product, as well as the presence of technological operations - sterilization, which significantly reduces the nutritional and biological value of the finished product.

There is a method of preparing a paste of sturgeon milk, involving the grinding of raw milk on a top with a hole diameter of 2-3 mm, adding semolina, spices, salt, chopping fried onions in accordance with the recipe, thoroughly mixing the resulting mass, packing, sealing and sterilization (A collection of technological instructions for the production of canned fish and preserves. - L., 1989. - Part 2. - S.268-270).

The disadvantages of this method are the insufficiently high functional and technological properties of the paste minced meat, the consistency not characteristic of the paste group of products, low biological value due to the imbalance of the lipid-acid composition, low content of vitamins and minerals, which limits its use in the diet.

Known fish pastes and pastes from various types of fish raw materials and aquatic organisms and the method of their preparation (p. RF №2180483, publ. 2002.03.20). Pre-prepared raw materials in the process of grinding it are salted, the formed brine is separated, washed and filtered. The resulting product is subjected to fine grinding to a pasty state with the simultaneous introduction of flavors and extracts of plant materials provided for by the recipe, in particular pomegranate.

The disadvantages of this method are: the duration of the process due to the need for pre-salting; insufficiently high functional and technological properties of the product and its low yield; low biological value due to imbalance in the amino acid composition of proteins.

Closest to the claimed product and its production method is a food emulsion containing vegetable oil, animal protein in the form of heat-treated fish milk, salt, food acid and water. Additionally, the food emulsion may contain flavorings, flavorings and antiseptics selected from the range of sodium benzoate or sorbic acid (Cl. RF No. 2110192, publ. 05/10/1998).

A food emulsion is obtained by heat-treating fish milk at a temperature of 85-110 ° C for 2-45 minutes, grinding them to a homogeneous consistency, introducing flavorings, pasteurizing the resulting mixture and subsequent homogenization with the simultaneous introduction of vegetable oil.

However, the use of fish milk in the emulsion as an emulsifier leads to the fact that the emulsion has insufficiently high structural and rheological parameters, as well as low storage stability. In addition, a significant drawback is the low antibacterial properties, which reduces the shelf life of the finished product and requires the introduction of preservatives of various origins into the finished product, which are harmless at best, and in the worst turn out to be biologically active and unsafe for the body.

The objective of the invention is to expand the range of emulsion fish products with high structural, rheological and organoleptic characteristics, biological and nutritional value, high microbiological stability.

The problem is solved by food emulsion paste containing ascorbic acid, salt, a fatty base, which is used as a mixture of vegetable oils flavored with smoke, providing a ratio of ω-6 and ω-3 fatty acids in the mixture equal to 1: (9.0 -10 , 5), an emulsifier is an extract of soapwort root with a dry matter content of 7-8 wt.%, Mashed milk from salmon fish and an additional laminal in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 ± 0.2 Flavored vegetable oil mixture smoking product 40 ± 3 Laminal 8.5-11.0 Salmon Milk Puree 46-49 Vitamin C 0.04 ± 0.002 Common salt 0.5

The problem is also solved by the method of obtaining food emulsion paste, which includes the introduction of soapwort root with a solids content of 7-8 wt.% With constant stirring. a fat base, which is a mixture of vegetable oils flavored with a smoke preparation, having a ratio of ω-6 and ω-3 fatty acids equal to 1: (9-10.5); then, Laminal, mashed salmon milk, ascorbic acid, salt, taken in the ratio, kg / 100 kg of product, are introduced into the resulting whipped mass,

Soapwort Root Extract 3.0 ± 0.2 Flavored vegetable oil blend smoking product 0 ± 3 Laminal 8.5-11.0 Salmon Milk Puree 46-49 Vitamin C 0.04 ± 0.002 Common salt 0.5

and homogenize the resulting mixture at a speed of at least 1500 rpm.

The inventive conditions of the method provide from optimally selected components to obtain a stable, not exfoliating emulsion paste having high viscosity and microbiological stability.

The technical result of the invention is that the qualitative and quantitative selection of the components of the claimed product and the conditions for the implementation of the method for its preparation provides such a mutual influence at the physico-chemical level that allows to obtain a stable structure of the emulsion fat product of a paste-like consistency and original taste with improved structural-rheological, microbiological properties.

The inventive emulsion paste has a soft, plastic, easily spreading and non-spreading paste-like consistency with a uniform distribution of components throughout the product mass, has a pleasant taste and aroma, maintains the structure of the freshly prepared product for 18 days, is characterized by microbiological purity and can be used for mass consumption and diet nutrition.

In the production of an emulsion product, a plant-based emulsifier is used - an extract of soapwort root with a solids content of 7-8 wt.%, Which allows to obtain a stable emulsion and enrich the claimed product with biologically active substances with a wide spectrum of physiological action.

To prepare the emulsifier, an extract of the soapwort root (Supponaria officinalis L) (ECM) is used, which is pre-soaked in hot water (60-70 ° C) for 10-15 hours for better extraction. Then the softened root is crushed, loaded into a digester and poured with water in a ratio of 1:10. Boil in an open container for 2-3 hours to obtain a dark brown extract. The solids content in the extract is usually controlled refractometrically and discontinued when the solids content in it is 7-8 wt.%, Which ensures maximum emulsifying ability.

Introduced into the inventive paste Laminal, acting as an emulsion stabilizer, is a gel-like food product, which is an extract from brown seaweed Laminaria Japonica obtained according to the patented unique low-temperature technology (TU 9284-102-00472012-97). Laminal contains sodium salt of alginic acid, fucoidan, algal fiber, minerals (iodine, sodium, potassium, calcium, magnesium), soluble polysaccharides, vitamins A, B, ascorbic acid, iron, and a number of other vital trace elements of plant origin.

Determination of acceptable intervals for the joint content of the stabilizer - Laminal and filler - milk puree, as well as the formulation of fatty bases with adjusted fatty acid composition for food emulsion paste, which would satisfy the body's need for polyunsaturated fatty acids (PUFAs), vitamins and mineral elements, and at the same time possess necessary structural and rheological properties, implemented using the method of mathematical modeling.

A fat base with a given balanced composition was obtained by mixing (blending) vegetable oils. When developing the formulations of the fat base, the fatty acid composition, physicochemical properties and organoleptic characteristics of various oils were taken into account. Mass fractions of polyunsaturated fatty acids (PUFAs) were calculated on the basis of the ratios of ω-6 and ω-3 (1: 9-10) fatty acids in vegetable oils, physiologically recommended by the Institute of Nutrition RAMS. Based on this, mixtures of refined soybean, sunflower and olive oils in various ratios were calculated. The composition of the used fat compositions are presented in table 1

Table 1 Fat base Mass fraction,% Composition number 1 Composition number 2 Refined deodorized olive oil 78.0 Refined deodorized soybean oil 22.0 fifty Refined deodorized sunflower oil fifty

The composition of fatty acids in selected fat compositions is presented in table.2.

table 2 Fatty acid Mass fraction,% Composition number 1 Composition number 2 Saturated 15.28 12.6 Monounsaturated 56.7 21.8 including oleic 55.16 21.75 Polyunsaturated, including 22.56 60.5 Linoleic 20.3 55.35 linolenic 2.1 5.42 The ratio of PUFAs and saturated fatty acids 1.5: 1 4.8: 1 The ratio of linoleic (ω-3) and linolenic (ω-6) fatty acids 9.6: 1 10.2: 1

As can be seen from table 2, the composition No. 1 is dominated by monounsaturated fatty acids, and the composition No. 2 is dominated by polyunsaturated fatty acids. Moreover, in both compositions, the physiologically recommended fatty acid ratio of the ω-3: ω-6 family is recommended by the Institute of Nutrition RAMS.

Vegetable oils are filtered and then mixed based on the calculated formulations of fat compositions.

In order to protect the blend of vegetable oils from oxidative spoilage and give a piquant taste to the emulsion product, the oil is aromatized with the MINH smoking product (TU 1458-74) or the VNIRO smoking product (TU 15-872-87). For this, the smoking preparation (KP) is mixed with water at a temperature not exceeding 5 ° C in a ratio of 1:20 (KP: water); filtered to remove resins. The resulting working fluid is mixed with blended vegetable oil in a ratio of 1: 1, insisted for 20-24 hours with periodic stirring; the liquid is removed by decantation.

The introduction of a filler from salmon milk in the claimed amount provides a food product with improved taste, physico-chemical and structural-mechanical properties.

To determine the acceptable intervals for the joint content of the filler and stabilizer — Laminal in the inventive emulsion product, we studied the effect of various amounts of the Laminal stabilizer (5 to 14%) and milk filler (25 to 60%) on the viscosity of the emulsions obtained at a constant fat content basis (40%) and emulsifier - ECM (3%) in model systems.

Empirically, it was found that at viscosity values from 130 to 135 Pa, which correspond to the content of the Laminal stabilizer 6-12% and milk filler 40-55%, the model system remains stable and has the necessary pasty consistency.

In order to protect fat-soluble vitamins, coloring substances from oxidative damage and create an unfavorable environment for the development of microorganisms during storage, ascorbic acid (Vitamin C) was additionally introduced into the product.

Milk puree was prepared in the usual way. For this, the frozen milk of salmon fish was thawed in air until the blocks fell apart. Thawed milk was sorted, washed and sent to the drain for 10 minutes. Then they were cooked for 5-6 minutes in a 3% saline solution and rubbed through a sieve with a hole diameter of 0.8 mm to obtain a homogeneous pasty consistency (Collection of technological instructions approved by order of the USSR Ministry of Fisheries No. 591 of 12/28/08, instruction No. 2).

A method of preparing a food emulsion comprises the following steps:

- extracts from the root of the soap dish with a soluble solids content of 7-8% —beat at a speed of rotation of the blades of the whipping machine not lower than 1500 rpm, until a stable foam is obtained;

- then a thin stream introduces a blend of vegetable oils flavored with a smoking preparation with constant stirring until an emulsion is obtained;

- into the whipped mass gradually prepared prepared mashed potatoes from salmon milk and laminal, ascorbic acid and salt according to the recipes;

- the resulting mass is homogenized at a speed of at least 1500 rpm, which provides the necessary stability and structural and rheological properties of the paste.

The quality of the resulting product was then evaluated by a set of indicators: organoleptic, physico-chemical and microbiological.

The inventive product has a creamy color with a yellowish tint, a pleasant piquant taste, characteristic of the components included in the recipe with a smoked smack, without extraneous smack and odor, has a uniform, dense, pasty consistency.

The nutritional and biological value of the product is determined by the chemical composition of the raw materials used, which are presented in Table 3

Table 3 Moisture content, % Mass fraction of protein,% Mass fraction of fat,% Mass fraction of ash insoluble in hydrochloric acid, with a mass fraction of 10.0% Acidity in terms of citric acid,% pH 33.3 ± 1.0 7.5 ± 0.5 41.12 ± 1.0 0.21 ± 0.1 0.12 ± 0.01 5.30

The most important aspect in the development of technology for emulsion products is their sanitary and hygienic safety, which determines the shelf life of the finished product.

For the claimed product, the results of microbiological studies are presented in table.4. The control sample was a paste prepared on the basis of blended vegetable oils, without aromatization with a smoking preparation.

Table 4 Title Name of indicator KMAFANM, CFU / g BGKP (coliforms), in 0.01 g of product Pathogenic microorganisms, including salmonella, in 25 g of product Yeast CFU / g Mold, cfu / g Freshly prepared samples The control - - - - Product 1,0 · 10 ² - - - - Shelf life 2 days The control - - fifty 10 Product 1.5 · 10 ² - - Shelf life 4 days The control - - 70 thirty Product 2.8 · 10 ²

continuation of table 4 Shelf life 6 days Product 4.210 ² twenty Shelf life 10 days Product 40 Shelf life 12 days Product 4.8 · 10 ³ 60 The standard value of indicators SanPiN 2.3.2.1078-01 Creams with vegetable oils 1 · 10 ⁴ Not admission. Not admission. fifty fifty

In the experimental samples of the product during 18 days of storage at a temperature of 5 ± 1 ° C, no bacteria of the Escherichia coli group, pathogenic microorganisms, including salmonella, and the number of mesophilic aerobic and facultative anaerobic microorganisms did not exceed the requirements of SanPiN No. 2.3.2.1078-01 and only with further storage in experimental samples was an increase in the number of yeast up to 40 CFU / g.

Organoleptic quality indicators of the claimed product were evaluated by an expert by a commission of 3 people in accordance with the following table 5.

Table 5 Quality indicators Quality Score Characteristic Points Rating Taste 1. Great, full, harmonious 5 Ex. 2. Good, harmonious four Chorus. 3. Not harmonious enough and not fully expressed 3 Satisfied 4. Mild, inharmonious with extraneous taste. 2 poorly Scent 1. Pronounced, characteristic 5 Ex. 2. Intrinsic, expressed four Chorus. 3. Intrinsic, weak, odorless 3 Satisfied 4. Absent, extraneous odor, unusual 2 poorly Color 1. Cream with a yellowish tint 5 Ex. 2. Cream four Chorus. 3. Cream with a gray tint 3 Satisfied 4. Gray 2 poorly Consistency 1. Homogeneous, creamy, plastic 5 Ex. 2. Homogeneous, creamy four Chorus. 3. Viscous with inclusions 3 Satisfied 4. Flowing, not uniform 2 poorly

The nutritional and biological value of products is a leading indicator of quality, as they determine the degree to which food products meet the optimal needs of the human body and the guaranteed harmlessness of its use according to physiological norms. Only a living organism can reflect in an integrated form at the same time all the properties of the product that provide the physiological needs of the body in energy and nutrients. In this regard, the biological evaluation of the quality of raw materials and the finished product is of particular importance.

For this, we used one of the most reliable in terms of reliability and convenient in formulation and execution biotesting method using Tetrahymena pyriformis as a test object [Ignatiev A.D., Isaev M.K., Dolgov V.A., Shabiy V. I., Nelyubin V.P. Modification of the method of biological evaluation of food products using the ciliary infusoria Tetrachimen pyrimiformis. - Nutrition Issues, 1980. - No. 1. - S.70-71]. It is characterized by a similarity of the toxico-biological reaction with a similar reaction of higher organisms, a high metabolic rate. This determines their behavioral and growth response, cell size, and amount of biomass. The use of Tetrahymena pyriformis ciliates allows us to evaluate not only the quality, nutritional and biological value of raw materials and products from it, but also to establish the impact on these indicators of various processing methods, the impact of individual physical factors and the ratios of components of the chemical composition.

The Scott and Smith method [Stott J., Smith N., Rosen G. Microbiological evoluation of protein quality with Tetrahymena pyriformis was used in the modification to assess the value of the relative biological value index (OVC). // Brit. J. Nutrition. - 1963. - v.17. - No. 2. - R.227-233].

The ciliary infusoria Tetrahymena pyriformis was used as a test object. The duration of the experiment was 4 days. The relative biological value was determined based on the results of the growth and reproduction of ciliates in a nutrient medium. For this, the amount of protein was previously determined in the studied objects using the Kjeldahl automated method using a KJELTEC high-speed nitrogen analyzer. The results were compared with those obtained using a standard protein, for which milk casein was selected. The value of the OBC of the studied objects was determined as a percentage of the corresponding indicator of casein.

The experiments showed that the relative biological value of salmon milk is 107%; pasta with salmon milk - 97%. The invention is illustrated by the following examples.

Example 1

Salmon fish milk is used, specifically chum salmon frozen in accordance with TU 15-01261-95; stored at a temperature of minus 18 ° C for 4 months. To obtain 1 kg of food emulsion paste, 469.6 g of defrosted in air, boiled in a 3% saline solution for 5-6 minutes, are wiped with salmon milk through a sieve with a hole diameter 0.8 mm to obtain a homogeneous pasty consistency. Then 30 ml of extract from the roots of soapwort with a soluble solids content of 7% are whipped until a stable foam is obtained. Then, with a thin stream, 400 g of blended vegetable oil flavored with smoked MINH aroma preparation is introduced - a mixture of olive and soybean in a ratio, wt.% 78:22 - with constant stirring until an emulsion is obtained. For aromatization of vegetable oil, the smoky preparation MINH (KP) is mixed with water at a temperature not exceeding 5 ° C in a ratio of 1:20 (KP: water); filtered to remove resins. The resulting working fluid is mixed with blended vegetable oil in a ratio of 1: 1, insisted for 20-24 hours with periodic stirring; the liquid is removed by decantation. 95 g of Laminal are gradually introduced into the whipped mass, the milk is rubbed through a sieve, 5 g of salt, 0.4 g of ascorbic acid are homogenized for 5 minutes at a speed of rotation of the blades of the whipping machine of 1500 rpm. The viscosity is 131 Pa · s.

Example 2

A food emulsion is prepared analogously to example 1 in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 A mixture of vegetable oils (soybean and sunflower) flavored with smoke preparation VNIRO 40,0 Laminal 10.0 Chum salmon puree 46.46 Vitamin C 0.04 Common salt 0.5

The viscosity is 130 Pa · s.

Example 3

A food emulsion is prepared analogously to example 1 in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 A mixture of vegetable oils - olive and soy, wt.% 8:22 flavored with smoke MINH 40,0 Laminal 9.00 Pink salmon puree 47.46 Vitamin C 0.04 Common salt 0.5

The viscosity is 133 Pa · s.

Example 4

A food emulsion is prepared analogously to example 1 in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 A mixture of vegetable oils - olive and soy, wt.% 78:22 flavored with smoke preparation 40,0 Laminal 8.5 Salmon Milk Puree 47.96 Vitamin C 0.04 Common salt 0.5

The viscosity is 132 Pa · s.

The resulting food emulsion product is characterized by a dense, pasty, shape-holding consistency, cream color, delicate, piquant taste with smoked smack. The expert rating for all the examples was 19 points

Claims (4)

1. Food emulsion paste containing a fat base, salmon milk puree, food acid and salt, characterized in that the mixture of vegetable oils flavored with smoke preparation is used as the fat base, providing a ratio of ω-6 and ω-3 fatty acids in the mixture equal to 1: (9.0-10.5), as food acid - ascorbic acid and additionally an emulsifier - soap soap root extract with a dry matter content of 7-8 wt.% and laminal in the following ratio of components, wt.%: Soapwort Root Extract 3.0 ± 0.2 Flavored vegetable oil blend smoking product 40 ± 3 Laminal 8.5-11.0 Salmon Milk Puree 46-49 Vitamin C 0.04 ± 0.002 Common salt 0.5 2. The food emulsion paste according to claim 1, characterized in that a mixture of refined deodorized olive and soybean oils in a ratio, wt.%, 78:22 or soy and sunflower in a ratio of 50:50 is used as a fat base. 3. The food emulsion paste according to claim 1, characterized in that as a smoking preparation, the preparation MINH or VNIRO is used. 4. A method of obtaining a food emulsion paste, including the homogenization of a mixture consisting of mashed milk, fat base, food acid and salt, characterized in that the paste further comprises an emulsifier - soapwort root extract with a solids content of 7-8 wt.% In quantity (3.0 ± 0.2) wt.% And laminal in the amount of 8.5-11.0 wt.%, A mixture of vegetable oils flavored with smoke preparation having a ratio of ω-6 and ω-3 fatty acids is used as the fat base equal to 1: (9.0-10.5), in the amount of (40 ± 3) wt.%, and food acid - ascorbino acid, in this case, first a fat base is introduced into the emulsifier with constant stirring, then mashed potatoes, which are used as mashed salmon milk, in the amount of 46-49 wt.%, and homogenization is carried out at a speed of at least 1500 rpm.