FIELD: food industry.
SUBSTANCE: method includes washing of fish raw materials, cutting in fillets, salting, batching, packing, pouring and airtight sealing. Prior to salting fillet is soaked in salted solution of milk whey with addition of dry chitin or chitosan.
EFFECT: allows to produce preserves with tighter structure, succulent, tender consistence with increased nutritive value.
2 cl, 5 ex
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