FIELD: food industry. SUBSTANCE: method involves grinding and mixing the raw material at the following ratio of components by mass: carrot, 34.2-37.4; common onion, 15-15.75; pot-barley, 10-10.2; 70-% tomato paste, 5-5.11; fish, 25-37.5; vegetable oil, 8.1-8.18; CO2- extract of pyrolysis wood, 0.82-0.829; CO2-extract of black pepper, 0.08-0.801; salt, 1.8-1.82. Then mixture is pulped, homogenized, sterilized and forced into coating. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING FISH-VEGETABLE PRODUCT | 1995 |
|
RU2088117C1 |
| METHOD FOR PRODUCING OF FISH-VEGETABLE SAUSAGES | 2002 |
|
RU2223678C1 |
| FISH-AND-VEGETABLE PRODUCT | 2018 |
|
RU2696850C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FISH FILLED CABBAGE ROLLS" | 2011 |
|
RU2465789C1 |
| METHOD FOR PRODUCING SAUCE | 1995 |
|
RU2090105C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "COD STEWED WITH CABBAGE" | 2006 |
|
RU2303937C1 |
| FISH-AND-VEGETAL PRODUCT | 2019 |
|
RU2724471C1 |
| FISH AND VEGETABLE CUTLETS WITH INCREASED NUTRITIOUS VALUE | 2007 |
|
RU2357485C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH CALAMARIES" | 2006 |
|
RU2305462C1 |
| FISH AND VEGETABLE CUTLETS | 2007 |
|
RU2357486C2 |
