EVERY KIND OF FISH PRESERVES PREPARATION METHOD Russian patent published in 2009 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for manufacturing fish preserves. Method provides for packing of fish and covering liquid, sealing and maturating. Before packing fish is salted and two-layered covering liquid is prepared. As the first layer a sauce is used. To obtain it one have to boil plum broth with salt, pepper, clover, cinnamon and gelatine taken in quantity: 10 grams of gelatine per one litre of plum broth. In 30-60 minutes turgid gelatine is warmed up to the complete dissolution without boiling, the solution is filtered, cooled down a little bit and poured over salted fish pieces. Fish broth with addition of parsley roots is used as the second layer. Before the filtration turgid in water gelatine is added to it and mixed till the complete dissolution. After that salt, laurel leaves, black pepper, cloves, vinegar, 1/2 of proteins are added to it. Broth is boiled and the rest of proteins is added, mayonnaise is added and mixture is whipped till thickening. Ready-made mass is poured over the first layer. Preserves are prepared with certain ratio of components.

EFFECT: invention allows to obtain preserves with same level of food and biological value.