FISH FARCE PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cutting fish; separating fish flesh from skin and bones; grinding; introducing sugar; introducing proteolytic enzyme preparation and lactic-acid bacteria; mixing; fermenting farce mixture; packing and freezing. Proteolytic enzyme preparation is complex enzyme preparation produced from crab interiors used in an amount of 3-5 wt%. Lactic-acid bacteria is leaven comprising mesophyllic streptococcus. Leaven is introduced in an amount of 0.1-.3 wt%. Fermentation is provided at temperature of 20-30 min. EFFECT: improved structural properties and flavor characteristics of farce product. 2 cl, 6 ex