FIELD: food-processing industry.
SUBSTANCE: method involves preparing raw material; mixing with salting mixture; charging into container; introducing media; pressurizing and providing ripening. Media used is saline solution of milk whey with added dried chitin or chitosan. Saline solution of milk whey may contain smoke-flavor preparation in an amount of 0.01-1.0% by weight of raw material.
EFFECT: provision for producing of preserves having compressed structure, succulent, soft consistency, and increased nutrient value.
2 cl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF SPECIALTY PRESERVES PRODUCTION | 2007 |
|
RU2330468C1 |
| PRESERVES PRODUCTION METHOD | 2010 |
|
RU2440765C2 |
| METHOD FOR MANUFACTURING PRESERVES IN AROMATIZED OIL | 2003 |
|
RU2239337C1 |
| METHOD OF MANUFACTURING HOT SMOKED FISH | 2007 |
|
RU2335909C1 |
| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2004 |
|
RU2265380C1 |
| METHOD OF COLD-SMOKED FISH PRODUCTION | 2007 |
|
RU2334420C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2003 |
|
RU2246237C1 |
| SALMON FISH MILTS PRESERVES PRODUCTION METHOD | 2014 |
|
RU2578477C2 |
| METHOD FOR PRODUCTION OF SARDINE PRESERVES | 2018 |
|
RU2691571C1 |
