METHOD FOR PREPARATION OF SALMON FISHES LIVER PRESERVES Russian patent published in 2014 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: invention relates to fish industry, in particular, to fish liver preserves production. The method involves liver primary treatment, washing, mixing with other components, homogenisation, packing, sealing and sterilisation. Before primary treatment eviscerated liver is placed into an ice-water mixture at water temperature equal to minus 1-2°C, washed in fresh running water with a temperature no higher than 15°C during 30-40 minutes. The produced raw material is either immediately used for preserves production or frozen and stored for up to 4 months at a temperature no higher than minus 25°C. The components are as follows, wt %: salmon fishes liver - 35.0-45.0, salmon fishes mince - 20.0-25.0 or boiled rice - 15.0-20.0, culinary salt - 1.2-1.5, sauteed onions - 8.0-12.0, sauteed carrots - 7.0-10.0, fat - 7.0-10.0, dry milk - 1.2-1.5, spices - 0.3-0.5, water - balance.

EFFECT: preserves quality enhancement due to initial raw materials quality improvement.

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