FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages skate treatment in two stages. At the first stage, skate is briefly soaked (e being defrosted) in 18-20°C water at a ratio of fish to water being 1:2. At the second stage, unfrozen skate is blanched by way of immersion into 95-98°C water for 1 - 3 minutes. According to the first version, meat is separated from skin and cartilages, cut into pieces, mealed, fried, moulded according to the formula, baked and packaged. According to the second version, cartilages are separated and cod is split into fillet without skin. Skate cartilages with offal remained after cod splitting are used for aspic preparation. Cod fillet is portioned and rolls are formed filled with the prepared mince. The rolls are conditioned till readiness at a temperature of 100-120°C during 20-25 minutes, cooled, combined with the aspic and vegetables and packaged.
EFFECT: invention allows to produce culinary products from thornback skate.
13 cl, 6 tbl
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