FIELD: food industry.
SUBSTANCE: method includes preparation of protein component on the basis of fish and soya raw materials with further mixing with lipid component and packing into sealed containers. As protein component, fish and vegetable composition is used, produced on the basis of fish paste and milk and vegetable clot produced by means of thermal-acid coagulation of soya protein base by kefir product of 2.5-6.0% fat at the temperature of 60°C and exposure of 10 minutes. Lipid component is butter or sesame oil. Duration of protein-lipid components mixing is 8-10 minutes.
EFFECT: invention makes it possible to produce food product balanced in its chemical composition and calorie content with minimum content of cholesterol.
3 cl, 1 dwg, 1 tbl, 1 ex
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|
RU2437570C1 |
