FIELD: food industry.
SUBSTANCE: method involves making mince out of lancet fish that is defrosted, rinsed, dried and dressed into fillet with skin. Obtained fish mince is mixed with previously chopped beef liver with the fish-liver ratio of 1:1-5:3. Previously prepared chopped buckwheat or rolled oats, food fibres obtained from saccharified residues such as broken sugar beets and beet root tails previously steeped in water are added into the fish-liver mixture.
EFFECT: obtained mixture is carefully stirred and whisked to obtain homogeneous mass with certain ratio of components, invention enables to increase nutritive and biological value of the product.
6 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF SOUFFLÉ FROM BLUE CATFISH | 2022 |
|
RU2791616C1 |
| METHOD FOR PRODUCTION OF FISH RISSOLES SEMI-FINISHED PRODUCTS | 2018 |
|
RU2706580C1 |
| CHOPPED MEAT SEMI-PRODUCTS PRODUCTION METHOD | 2010 |
|
RU2428058C1 |
| METHOD FOR PRODUCING OF DUMPLINGS "LENIVYE" | 2003 |
|
RU2246843C2 |
| PROTEIN-VITAMIN SOY PRODUCT CALLED "PROBUZHDENIYE SEMYAN" (AWAKENING OF SEEDS), METHOD OF PREPARATION THEREOF, FAST-PREPARATION FOOD PRODUCT, FOOD PRODUCT AND DRY PROTEIN-VITAMIN FOOD PRODUCT | 2003 |
|
RU2271371C2 |
| FORMED FOOD PRODUCT OF BEAN AND METHOD FOR PRODUCING THE SAME | 2005 |
|
RU2292165C1 |
| FISH-AND-VEGETABLE PRODUCT | 2023 |
|
RU2815968C1 |
| METHOD FOR PREPARATION OF MINCE FOOD CONTAINING GRAIN PROCESSING PRODUCTS | 2014 |
|
RU2560732C1 |
| PROCEDURE FOR PRODUCTION OF FORMED PRODUCTS OUT OF MINCE OF POND FISH WITH ADDITION OF FOOD COLLAGEN EMULSION | 2008 |
|
RU2385653C2 |
| FISH CULINARY SEMI-PRODUCT | 2012 |
|
RU2493743C1 |
