FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages preparation of fish mince of fish raw materials with addition of carrots, eggs, a cereal component, sauteed bulb onions, sugar, salt and spices. The fish raw materials are represented by kosher fresh-water fish and saltwater fish at equitable ratios. The mince is moulded in the form of a sausage into film coating and frozen at a temperature of minus 19-24°C. All the components are taken at specified ratio.
EFFECT: invention allows to manufacture a fish culinary semi-product.
5 cl, 1 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DIETARY SOUFFLÉ ON FISH BASIS | 2023 |
|
RU2818143C1 |
| METHOD FOR PRODUCING OF MOLDED COLLAGEN-COATED PRODUCTS | 2002 |
|
RU2260357C2 |
| METHOD FOR PREPARATION OF MOULDED FISH SEMI-PRODUCTS | 2010 |
|
RU2460305C2 |
| FISH MINCED FROZEN SEMI-FINISHED PRODUCT | 2019 |
|
RU2714719C1 |
| FORMED FISH PRODUCT (VERSIONS) | 2002 |
|
RU2255611C2 |
| CULINARY FOODSTUFF OF BURBOT | 0 |
|
SU1692525A1 |
| PROCEDURE FOR PRODUCTION OF FORMED PRODUCTS OUT OF MINCE OF POND FISH WITH ADDITION OF FOOD COLLAGEN EMULSION | 2008 |
|
RU2385653C2 |
| METHOD OF PRODUCING FROZEN CHOPPED CUTLETS | 2022 |
|
RU2809849C1 |
| METHOD OF PRODUCTION OF CULINARY FISH ROLLET FROM MINTA | 2017 |
|
RU2646920C1 |
| PRODUCTION METHOD OF SUNDRIED FORMED FISH FOOD PRODUCT | 2008 |
|
RU2361461C1 |
