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 blanched rice and liquid recipe component in the form of vegetable oil. Cabbage leaves are blanched, mince is formed in cabbage leaves and preserved by freezing to prepare finished product. Hard components additionally include meat of Black Sea rapa whelk, which has been treated by carbon dioxide under pressure of 4.1 MPa for 25-30 minutes and dry concentrate of whey protein. Liquid recipe components additionally include hydrated lentils protein isolate, CO2-extract of cinnamon rose, CO2-extract of amaranth, CO2-extract of black bitter pepper, with certain proportion of components.
EFFECT: prepared semi-finished products have high nutritious and biological value.
2 tbl, 3 ex
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