FIELD: fish processing industry.
SUBSTANCE: claimed method includes providing of solution containing 100 w.pts of drinking water, 0.03-1.0 w.pts of food-grade coloring agent and flavoring. 85-100 w.pts of skimmed or unskimmed fish fillet is placed in obtained solution and frozen at -5°C - -20°C and glazed with solution, containing (weight pts): drinking water 100; table salt 0.8-1.0; antioxidants 0.01-0.2; xanthan gum 0.05-0.6 and flavoring. Frozen fillet is placed in prepared solution for 1 s-1 min.
EFFECT: fish fillet with intensive homogenous coloring and prolonged storage time.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FROZEN PRODUCTS MANUFACTURING METHOD | 2007 |
|
RU2352127C1 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT | 2008 |
|
RU2402958C2 |
| SQUID TREATMENT METHOD | 2009 |
|
RU2433736C2 |
| METHOD FOR MANUFACTURING DRY SPECIALTY FISH SLICES | 2008 |
|
RU2387305C1 |
| METHOD OF PRODUCTION OF FREEZE-DRIED POLLOCK QUENELLES | 2023 |
|
RU2810600C1 |
| PRODUCTION METHOD OF SUNDRIED FORMED FISH FOOD PRODUCT | 2008 |
|
RU2361461C1 |
| METHOD FOR MAKING FOOD PRODUCTS OF PINK-AND-RED COLOR | 1992 |
|
RU2045205C1 |
| NATURAL CRAB PATE | 2010 |
|
RU2436417C1 |
| METHOD FOR PRODUCTION OF CAVIAR PRODUCT | 2023 |
|
RU2818313C1 |
| METHOD FOR PRODUCING SALTED FISH FILLET | 1999 |
|
RU2143812C1 |
