METHOD FOR PREPARING FISH PRODUCT OF CURD-TYPE Russian patent published in 1998 - IPC

FIELD: production of food structurized products of curd-type. SUBSTANCE: method involves mixing of minced fish, vegetable oil, common salt and water, their emulsifying and structuring. The ingredients are taken in the following ratio, mas. %: minced fish, 15-25; vegetable oil, 10-25; common salt, 1.0-1.5; potable water, the balance. Structuring is carried out by mixture heating at permanent mixing till forming of curd agglomerates. Method allows to increase product yield up to 69.5-92.1% with simultaneous reduction of quantity of raw materials. Resulting product has structure and taste which peculiar for natural curd and may be recommended for baby and dieraty nutrition. EFFECT: higher organoleptical properties. 2 tbl