FIELD: food-processing industry, in particular, production of delicacy preserves in jelly media.
SUBSTANCE: method involves laying preliminarily dressed and salted raw fish material in cans; pouring jelly media therein; hermetically pressurizing cans, with jelly media being media produced by mixing of grain decoction, fish muscle juice, food additive of cellulose nature and preservative, and also flavor additives used in predetermined component ratio. Grain decoction is oats, barley or wheat decoction.
EFFECT: obtaining of high-quality food products prepared with the use of said preserves in jelly media rendering improved dietary and prophylactic properties to said products.
2 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FOODSTUFF IN JELLY | 2004 |
|
RU2267969C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2003 |
|
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|
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|
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|
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| METHOD OF PRODUCING PRESERVES IN JELLING SAUCE | 2001 |
|
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| JELLY FOOD PRODUCT | 2004 |
|
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| METHOD FOR PREPARING OF JELLY MEDIA | 2003 |
|
RU2245066C1 |
| METHOD FOR PRODUCING OF CANNED MEAT IN JELLY MEDIA WITH SMOKING AROMA | 2002 |
|
RU2220577C1 |
