FIELD: food-processing industry.
SUBSTANCE: method involves grinding fish; introducing plant additive; mixing; forming products; packaging; introducing media; pressurizing and sterilizing. Plant additive is millet flour and barley flour. Manna sugar and fish soup are introduced at predetermined component ratio.
EFFECT: improved structure and high quality of formed products.
2 cl, 1 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR OBTAINING OF CANNED FOOD FROM FORMED FISH PRODUCTS | 2002 |
|
RU2218039C1 |
METHOD FOR PRODUCTION OF CANNED MINCED MEATBALLS FROM STINGRAY AND COD IN A TOMATO SAUCE | 2018 |
|
RU2691508C1 |
METHOD FOR PRODUCTION OF MINCE PRESERVES FROM STINGRAY AND COD IN WHITE SAUCE | 2018 |
|
RU2687191C1 |
PRESERVED MOULDED FISH PRODUCT IN FUNCTIONAL PURPOSE FILLING | 2013 |
|
RU2528468C1 |
METHOD OF PREPARING FORMED FISH FARCE-BASED PRODUCTS | 2001 |
|
RU2212175C2 |
METHOD FOR PREPARING FISH MOULDED PRODUCT OF HOMOGENEOUS STRUCTURE | 2016 |
|
RU2618340C1 |
METHOD FOR FISH MINCE PREPARATION FOR CULINARY PRODUCTS MANUFACTURE | 2013 |
|
RU2528706C1 |
METHOD FOR PREPARATION OF MOULDED FISH PRODUCTS | 2011 |
|
RU2475149C1 |
METHOD FOR PREPARING CANNED FISH BASED ON MEAT OF COD FISHES | 1997 |
|
RU2115343C1 |
METHOD OF PRODUCING FUNCTIONAL PRESERVED FISH COMPOSITION | 2018 |
|
RU2706590C1 |
Authors
Dates
2008-03-27—Published
2007-01-09—Filed