This article describes the technology for the whiting cream puree production using food supplement from fish remaining feedstock. The sociological survey results and analysis of consumer preferences of Murmansk population regarding enriched food are presented, the degree of public awareness of the food effect quality to the general health state, interest in a balanced diet to maintain health is studied, and the population attitude to the enrichment of traditional products with natural nutrients such as like calcium and phosphorus. A basic recipe for puree soup has been developed and has been optimized by computer simulation. To search for a near-optimal mineral composition and consistency of soup, has been used the planning and experiment method with processing non-linear regression of the results by the Datafit 9.0 computer program. The chemical composition experimental results of the puree soup and its caloric content are presented, and the content of calcium and phosphorus in one portion is determined with analysis of the results. It is ascertained that the course belongs to high-protein, medium-calorie and is a source of calcium and phosphorus. Optimal for the absorption and assimilation of the ratio of phosphorus to calcium in the diet according to various sources ranges from 1: 1 to 1: 1.5. The ratio of phosphorus to calcium in haddock bones flour is 1: 1.3, in the prepared soup-puree 1: 1, and, therefore, can be considered optimal. The prepared course has excellent organoleptic characteristics, high nutritional value and can be used as an additional source of calcium and phosphorus.

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The article describes the technology for the production of chopped fish products from blue whiting with the use of food additives from secondary fish raw materials. The sociological survey results and analysis of Murmansk city population nutritional structure are presented and the main factors that affect the choice of fortified foods are identified. The basic formulation of chopped fish products with the introduction of biologically active mineral components is developed and its optimization is carried out by computer simulation. To search close to optimal for a mineral composition that, taking into account the high organoleptic and rheological characteristics, a high orthogonal rototable by mathematical modeling method. The results were processed Datafit 9.0 computer program by generally accepted statistical methods. The experimental results of the chemical composition of chopped fish products and their caloric value are presented. As a result of the studies, a technological scheme and recipe for chopped fish products from Northern Basin underutilized raw materials such as blue whiting with the secondary fish raw materials additives was developed. Experimentally was obtained, that the using a cutlet portion with the 15% addition from its net weight exceeds the daily share of calcium intake, which is unacceptable due to the presence of other food products containing it in the consumers daily diet. The previously developed optimization recipe for chopped blue whiting products with the fish bones flour addition based on organoleptic and structural-mechanical indicators obtained by mathematical modeling methods allowed us to establish the optimal ratio of the introduced components.