FIELD: fish-processing industry. SUBSTANCE: method involves mixing fish mincemeat with stabilizing addition constituted by fermented whey concentrate and thermophilic sour of lactic-acid bacteria Lacto bacterium acidophilus. The amount of introduced whey concentrate and sour is, respectively, 2-3 % and 3-5 % of the mass of fish mincemeat. EFFECT: higher efficiency. 2 tbl
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