FIELD: food industry.
SUBSTANCE: method provides for dough and fish filling preparation, dough cutting, forming, proving and baking. Fish fillet is cut into pieces 4-12 mm, table salt is added in quantity 0.7%, raw onions are added in quantity from 7.5% to 10.5% and dried meal-monger in quantity from 0.3% to 0.8%. Product's forming is performed with dough and filling ratio from 50:50 to 40:60.
EFFECT: invention allows to reduce fish lipids oxidation grade and provide lipid fraction stability while storage life is being increased.
4 ex
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