FIELD: food- processing industry, in particular, production of canned food from hydrobionts including processing of damaged fish with weakened flesh consistency, as well as large-sized, small-sized and/or rarely used kinds of fish. SUBSTANCE: method involves dressing hydrobionts; grinding into pieces of different sizes and particles of bones and/or fins, and/or skin, and/or scale and/or gristle in the form of visible inclusions; mixing for uniform distribution thereof through the entire mass; preparing mixture with texturing and flavor components; hermetically sealing and sterilizing. EFFECT: improved structure, marked flavor, continuous shape upon discharge from can and high content of mineral substances. 24 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOUND FOR PREPARATION OF FUNCTIONAL FOOD PRODUCT SERVING TO IMPROVE CONDITION OF CARTILAGINOUS TISSUE AND ARTHRAL LIQUID | 2009 |
|
RU2399332C1 |
| GEL-FORMING COMPOSITION FOR FISH MINCE GOODS | 2014 |
|
RU2569036C1 |
| METHOD FOR PRODUCTION OF SOUFFLÉ FROM BLUE CATFISH | 2022 |
|
RU2791616C1 |
| METHOD OF MANUFACTURING FOOD PROTEIN PRODUCT WITH AIR-POROUS STRUCTURE (VERSIONS) | 2006 |
|
RU2335951C2 |
| METHOD FOR OBTAINING COMPOSITION FOR PRODUCING SAUSAGE PRODUCTS FROM FISH MEAT | 2021 |
|
RU2775398C1 |
| POUTASSOU PASTE WITH FUCUS AND VEGETABLES (PRESERVED) | 2015 |
|
RU2614801C1 |
| SAUCE WITH HIGH PROTEIN CONTENT | 2018 |
|
RU2711812C1 |
| PRESERVED PRODUCT OF QUAIL MEAT AND METHOD THEREOF | 2008 |
|
RU2370041C1 |
| METHOD FOR PRODUCING OF FOOD ADDITIVE | 2002 |
|
RU2241347C2 |
| PRESERVED PRODUCT OF QUAIL MEAT AND METHOD THEREOF | 2008 |
|
RU2367158C1 |
