FIELD: food processing industry, canned industry, in particular production of natural fish can enriched with bioactive substances.
SUBSTANCE: claimed method includes raw material preparation, pre-packing; spice, salt and fat loading; seam sealing, washing, and sterilization followed by cooling and storage. Abovementioned fat has total content of bioactive polyunsaturated ω-3 fatty acids from 15 to 55 %. Fat is preheated to at most 40°C and is introduced in amount of at most 5 % as reduced to mass of finished product. Moreover as fat fish oil, obtained from fish liver, fish muscle or marine mammal subcutaneous fat is used.
EFFECT: fish can for functional diet of improved organoleptic properties and prolonged shelf-life.
4 cl, 3 ex
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| FOOD ADDITIVE FOR CAVIAR AND FISHERY PRODUCTS | 2003 |
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| METHOD OF PRODUCTION OF CAVIAR FROM READY CAVIAR PRODUCT | 1997 |
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| CANNED FISH FROM ALASKA POLLACK LIVER AND ROE | 1992 |
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RU2090101C1 |
| METHOD FOR PRESERVATION OF FISH ROE | 1994 |
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RU2110921C1 |
