FIELD: food industry.
SUBSTANCE: invention relates to food industry. During the method implementation one removes macrourus skin, cuts the produced fillets into 1-2 cm3 pieces and mills them. One adds culinary salt, a preserving agent, food additives to the produced mince and performs homogenisation during 1-3 minutes. After homogenisation one introduces fish oil and performs emulsification in a homogeniser during 3-7 minutes with simultaneous introduction of taste-and-flavour additives. The produced product is packed into a consumer container and tightly closed, then it is thermally treated till temperature in the jar centre is no lower than 85°C.
EFFECT: invention allows to produce a product with a stable structure, balanced in terms of omega-3 fatty acids content.
7 cl, 2 tbl, 3 ex
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