FIELD: fish processing industry, in particular, production of semi-finished products for obtaining of farce products such as fish cutlets, frikkadels and other similar foods.
SUBSTANCE: method involves mixing fish farce produced from fresh-water fish with raw vegetable material; fermenting and freezing; using hydrated pea flour as raw vegetable material and transglutaminaze as enzyme preparation in an amount of 2 wt%. Fermentation process is carried out at temperature of 28-30 C during 28-32 min.
EFFECT: improved consumer properties of semi-finished and ready product.
2 cl, 2 ex
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