FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves laying pre-dressed and salted raw material into consumer containers. Filler introduction and subsequent tight closure. The filler is represented by a jelly filler produced by way of homogenisation of vegetable oil, fish broth, homogenate of salted milt and caviar or belly burn caviar of salmon fishes and taste additives taken at specific ratios.
EFFECT: invention ensures a stable and dense jelly filler.
1 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2003 |
|
RU2246237C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2004 |
|
RU2265380C1 |
| METHOD OF PRODUCING PRESERVES IN JELLING SAUCE | 2001 |
|
RU2202922C1 |
| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| METHOD OF SPECIALTY PRESERVES PRODUCTION | 2007 |
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RU2330468C1 |
| METHOD OF PREPARING FOOD PRODUCTS IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211584C1 |
| METHOD FOR PRODUCTION OF PASTE-LIKE FISH PRODUCT | 2020 |
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RU2740581C1 |
| METHOD FOR PRODUCTION OF NATURAL STRUCTURE-FORMING AGENT OF FISH RAW MATERIAL | 2011 |
|
RU2458583C1 |
| CURD PRODUCTION METHOD | 2009 |
|
RU2422026C2 |
| METHOD FOR PRODUCTION OF FOOD PASTE-LIKE PRODUCT OF FISH MILT | 2011 |
|
RU2471382C1 |
