China is one of the leaders in the supply of fish and seafood to Russia. An illustrative example is the supply of tilapia fish. Today the range of tilapia fish products supplied from China is limited in the Russian food market. It is represented mainly by such products as whole frozen fish and frozen fillets, which, in turn, opens up the prospects for the production of tilapia grown under the conditions of aquaculture in Russia. In this regard, the development of innovative technologies for fish products of wide consumer demand, including ready-to-cook cutlet mass made of tilapia minced meat, is relevant. The studies show that domestic tilapia meat has a number of advantages (protein content, essential amino acids and has a higher biological value (82%)) compared to imported tilapia meat (China). Therefore, it is more advisable to use tilapia meat of local origin in a variety of food products in order to regulate their functional properties, that is, to increase or change the properties of the protein to ensure the stability of the technological process and the quality of the products obtained, as well as to expand the methods of processing and the range of obtained products.

The paper considers the prospects of the use of minced tilapia in the production of multicomponent fish-based pates with the addition of vegetable raw materials. A recipe for fish pate Raduzhny and a technological scheme for its production are developed. The analysis of the technological process shows that the product is characterized by a high stable yield and minimal losses. The developed product has a high biological value of proteins (87.44%), which is associated with a high degree of balance in the composition of amino acids. The evaluation of organoleptic and physicochemical indicators proves that the Raduzhny fish pate has high consumer properties.