FIELD: food-processing industry.
SUBSTANCE: method involves preliminarily preparing fresh cabbage; shredding and freezing fresh cabbage; cutting vegetables; washing and dressing fresh fish; preparing mustard sauce; performing sequential packaging of vegetables, fish, and mustard sauce; pressurizing, cooling and holding product until it ripens. Method allows ripening of herring preserves to be provided during 45-60 days as compared to prior art method wherein herring ripening is provided during 60-100 days and ripening of difficult-to-ripen kinds of fish such as European carp, crucial carp, silver carp, mullet is provided during 80-100 days.
EFFECT: wider range of technical means used for producing of fish-and vegetable preserves, in particular, ripening of phytophagous fish meat.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2301605C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN OIL | 2006 |
|
RU2301604C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
|
RU2303916C1 |
| METHOD FOR PRODUCING OF FISH-AND-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
|
RU2305988C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
|
RU2302776C1 |
| METHOD FOR PREPARING OF FISH-AND-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
|
RU2305987C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN OIL | 2006 |
|
RU2302771C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN OIL | 2006 |
|
RU2301589C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
|
RU2301590C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND VEGETABLES | 2006 |
|
RU2304406C1 |
