FIELD: fish industry. SUBSTANCE: method proposes addition of 0.1-0.2% β-carotene solution to fish canned food as measured 5-10 mg/100 g product. b--carotene solution can be added at stirring to jelly containing vegetable oil directly. In the process of making stuffing fish canned food 35-40% β-carotene solution is preferably added to stuffing mass and the rest part - to jelly. EFFECT: enhanced quality, biological value and curative-prophylaxis property. 3 cl
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