Optimization of flavor salt phytoextracts composition with hypotensive properties in the technology of sprat preserves in oil
The urgency is justified for development of fish preserves from sprat with addition of phytoextracts with hypotensive effect. Prospects of common salt replacement with prophylactic salt with low content of sodium are estimated. Contents of medicinal compositions with hypotensive properties are developed, their dosage is optimized. Taste and flavor of the finished product are studied and recommendations are given on the preserves use.