FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages mince mixture preparation, thermal treatment and packing into technological vessels. Thermal treatment is performed by way of smooth increase of heating temperature with gradient equal to 1.8-2.1°C/min till culinary readiness. The mixture is dispersed till complete absorption of released broth and packed.
EFFECT: invention ensures stable functional-and-technological properties of fish mince.
10 tbl, 2 ex
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