Вестник МГТУ. 2020, Т. 23, № 3.

Вестник МГТУ. 2020. Т. 23, № 3. С. 302-312. DOI: 10.21443/1560-9278-2020-23-3-302-312 85 °C. Then the broth was cooled to a temperature no higher than 20 °C, after which it was sent to solidify in a medium-temperature refrigerator at a temperature o f 4 to 6 °C. Henceforth, prototypes o f aspic were subjected to investigations in accordance with the developed plan. At the first stage o f research, the greatest interest is to study the functional and technological properties (FTP) o f broth prepared according to the technology (Fig. 1), which is an aqueous extract o f CS contained in large quantities in the cartilage. Among the FTP o f fish broth are the most important rheological indicators that will determine in the future such important consumer properties o f ready-made culinary products as consistency and melting point. Fig. 1. Technological scheme o f production o f semi-finished product (aspic) for natural fish product from Thorny Skate (fish jelly) Рис. 1. Технологическая схема изготовления полуфабриката (заливного) для натурального рыбного продукта из ската звездчатого (рыбное желе) 305