FIELD: food processing industry, in particular fish and seafood foodstuff production.
SUBSTANCE: preliminary cut, salted and heat treated raw materials is fed in forms, gelling solution is introduced and forms are sealed. As gelling agent solution obtained by blending of cereal (e.g., oat, barley, or wheat) decoction, fish tissue juice, cellulose-origin food supplement and flavor additive in certain component ratio is used.
EFFECT: product of high quality with dietary and prophylaxis properties.
2 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR ASPIC PRODUCTION | 2003 |
|
RU2251307C1 |
| METHOD FOR PREPARING OF JELLY MEDIA | 2004 |
|
RU2254035C1 |
| METHOD OF PREPARING FOOD PRODUCTS IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211584C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2004 |
|
RU2265380C1 |
| JELLY FOOD PRODUCT | 2004 |
|
RU2275061C1 |
| METHOD FOR PREPARING OF JELLY MEDIA | 2003 |
|
RU2245066C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2003 |
|
RU2246237C1 |
| METHOD FOR PRODUCING OF CANNED MEAT IN JELLY MEDIA WITH SMOKING AROMA | 2002 |
|
RU2220577C1 |
| GERONTOLOGICAL DIETARY PRODUCT PREPARATION METHOD | 2012 |
|
RU2530152C2 |
| METHOD FOR PREPARATION OF FUR SEAL MEAT IN JELLY | 2014 |
|
RU2557220C1 |
