FIELD: food industry.
SUBSTANCE: method involves preparing surimi, forming a sheet, steaming, drying, cooling, forming a bundle, forming crab meat analogue, cutting into sticks, cooking, cooling, packing and freezing. A structure-forming agent is placed on the sheet prior to bundle formation. Mixture of 1-8% chitosan acetous solution and 1-8% water solution of sodium alginate or carboxymethylcellulose is used as a structure-forming agent.
EFFECT: invention allows preserving crab stick structure after defrosting and during cutting as well as double increase of shelf life.
2 tbl, 4 ex
| Title | Year | Author | Number |
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