IMPROVEMENT OF FISHERY TECHNOLOGIES IN MODERN CONDITIONS
The decree of the President of the Russian Federation of January 30, 2010 No. 120 "On Approval of the Doctrine of Food Security of the Russian Federation" [4] explains the strategic directions of the development of the Russian Federation and one of the most important strategic tasks of the fishing industry "providing the population with high-quality and safe food from aquatic biological resources." Within the framework of this doctrine, the most important tasks are established to ensure the achievement of economic opportunities for any citizen to purchase safe food [5]. The volume and range of which must meet the optimal standards of food consumption adopted in the Russian Federation to ensure a healthy lifestyle and active behavior in society. The main area of activity for solving the raised issue of providing citizens with food of a certain nutritional value is the production of fish cookery, as well as fishmeal culinary products (FCP) and feed fish meal, the production of which currently has a tendency to decrease in volumes [6]. The limiting circumstances in the implementation of the sale of products and an increase in the volume of its preparation are a short shelf life, ineffective waste processing, hard heat treatment of raw materials, fine grinding, a small amount of protein in the product. All of the above are shortcomings in the manufacturing technology of FCP in accordance with the current regulatory documents at the present time [3].