METHOD OF SEMI-FINISHED PRODUCTS MAKING ON FISH AND VEGETABLE BASIS FOR SCHOOL FOOD Russian patent published in 2008 - IPC A23L1/325 

FIELD: technology of food products making.

SUBSTANCE: method includes grinding of hard recipe components, which includes fish mince, fresh onions and table salt. Prepared mixture is chopped with simultaneous introduction of liquid recipe component in the form of vegetable oil. Products are formed, coated with dried and finely ground breadcrumbs and preserved by freezing to prepare finished product. Hard components additionally include meat of Black Sea rapa whelk, which has been treated by 50% solution of mixture of lactic, malic, citric acids in proportion of 1:1:1 at temperature of 50-60°C for 30 minutes, dry concentrate of whey protein, white cabbage and fresh potatoes. Liquid recipe components additionally include CO₂-extract of Chinese magnolia wine, CO₂-extract of black bitter pepper, with certain proportion.

EFFECT: prepared semi-finished products on fish and vegetable basis have high nutritious and biological value.

1 tbl, 3 ex, 2 dwg