FIELD: fish industry. SUBSTANCE: evaporated fish or mussel bouillons were mixed with the boiled milled groats, starch, sugar, sodium hydrocarbonate, citric acid and milled garlic in cutter. Prepared mass is packaged in griddles, boiled by live steam, cooled, cut for plates which were dried and roasted. EFFECT: improved method of cracker production. 2 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARATION OF MAYONNAISE | 1992 |
|
RU2035168C1 |
| METHOD FOR PRODUCTION OF GRANULAR CAVIAR FROM PROTEIN-CONTAINING MATERIAL OF ANIMAL ORIGIN | 1991 |
|
RU2035171C1 |
| ANCHOVY CHIPS PRODUCTION METHOD | 2014 |
|
RU2571791C1 |
| METHOD FOR PRODUCING OF MINCED-HAM CANNED FOOD FROM HYDROBIONTS | 2001 |
|
RU2223676C2 |
| METHOD FOR PRODUCTION OF PASTEURIZED CANNED FISH WITH HAM STRUCTURE | 1996 |
|
RU2115342C1 |
| METHOD OF MANUFACTURING FOOD PROTEIN PRODUCT WITH AIR-POROUS STRUCTURE (VERSIONS) | 2006 |
|
RU2335951C2 |
| CURING-PROPHYLACTIC PRODUCT FOR MEN AND ANIMALS | 1994 |
|
RU2065707C1 |
| METHOD FOR PRODUCING ACID MILK PRODUCT | 1991 |
|
RU2025074C1 |
| METHOD OF PRODUCING FISH STUFFED CABBAGE-ROLLS | 2001 |
|
RU2208358C2 |
| METHOD FOR PRODUCTION OF GRANULAR FODDER | 1991 |
|
RU2021740C1 |
