FIELD: food-processing industry, in particular, production of molded stuffed fish products.
SUBSTANCE: method involves molding product from fish farce; applying collagen dispersion onto surface of molded product and freezing; preparing collagen dispersion from fish skin, with collagen content in dispersion constituting 3-5%; additionally introducing into farce enriching additive, such as sea kale, carrot or mushrooms, in an amount of up 30-35% by weight of farce; additionally introducing into farce pork fat in an amount of 10-15% by weight of farce. Method allows fish products enriched with connective-woven prior art fibers to be prepared, with update tendencies of consumer demands and development of raw material stock for fish industry being taken into consideration.
EFFECT: wider range of fish products maximally ready for eating, increased nutritive and biological properties of products, and wider functional possibilities of secondary collagen-containing fish-processing industry products rarely demanded for food preparing purposes.
3 cl, 7 tbl, 8 ex
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