FIELD: fish industry. SUBSTANCE: carbohydrates, their derivatives or other enriching substances are injected in the amount of 0.7-26% of the weight of product into the product using food surfactants, complex-generating agents, components possessing protective, water fixing properties. The product is enriched by any types of natural food substances and components thereof. EFFECT: improving food, energetic and taste value of fish products including taste, odor, color, consistency, protection of protein, fat, etc. 2 cl
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