FIELD: food-processing industry, in particular, methods for preparing of jelly media used for obtaining of jellied fish and marine products.
SUBSTANCE: method involves mixing grain concoction, fish muscle juice, food additive of cellulose nature and flavor additives, said components being used in predetermined ratio. Grain concoction is oats, barley or wheat concoction produced by boiling grain and water used in the ratio of 1:3-10. Food additive of cellulose nature is introduced in the form of solution prepared on the base of fish muscle juice.
EFFECT: improved quality of jelly media owing to improved structure thereof.
3 cl, 3 ex
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