FIELD: food processing industry, in particular fish industry.
SUBSTANCE: mince binary composition is produced by introducing of soy protein product into fish mince followed by addition of spice and other components in amount of 1 % based on mass of mince composition and chopping for 360-420s. Abovementioned soy product is produced by soy bean soaking, grinding thereof and protein material extraction to produce slurry; protein material coagulation in slurry with 5 % acetic acid solution in amount of 0.2 % based on slurry mass followed by deposition on solid fraction, pH adjusting up to 4.5, humidity adjusting up to 16 % and grinding thereof to produce paste-like product.
EFFECT: foodstuff with balanced chemical composition, improved organoleptic characteristics, nutritional value and reduced cost.
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