FIELD: food processing industry.
SUBSTANCE: target product is formed by extrusion of fish dough through heated up to 90-95°C jet having circular opens for at most 5 mm in diameter. Then batching and heat treatment are carried out, wherein before batching fish dough is treated with protein emulsion.
EFFECT: product having fibrous texture of increased quality and nutritional value.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
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RU2340226C1 |
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RU2780585C2 |
| FISH FARCE PRODUCTION METHOD | 0 |
|
SU1650067A1 |
