FIELD: food industry.
SUBSTANCE: invention relates to fish processing industry. Method provides for mincing of aw fish fillet into pieces 5-15 grams each, adding of raw fish mince previously minced using 6-8 mm holes diametre, at ratio 7:3-8:2, addition of taste and flavour additives, packing, pasteurisation at 80-82°C during 50-60 minutes. Fillet pieces are preliminary salted by dry table salt in quantity 2%, maturated at temperature -1°C -2°C during 14-18 hours. Then they are mixed with fish mince.
EFFECT: method allows to produce high quality product with ham taste, homogenous white colouring, dense tender juicy consistency and smooth monolith continuous structure and simplify technological process.
14 ex
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