FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages fish defrosting, washing and filleting. The fillet is milled into 1-5 g pieces and placed on a sieve. The fillet placed on the sieve is blanched with acute steam during 2-3 minutes, salted with culinary salt in an amount of 2% of the raw material weight and maintained on the sieve at a temperature of 18-22°C during 15-20 minutes with simultaneous draining of released water. The produced mass is stirred till mince production.
EFFECT: invention allows to enhance mince water-retaining capacity.
15 ex
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