FIELD: food industry.
SUBSTANCE: chopped fish products include fish mince, an additive and culinary salt at a preset ratio. The additive is represented by hydrated girasol flour produced by way of girasol flour dilution in water at a ratio of 1:2-1:6 and then - heating up to 65-70°C during 30-50 minutes with subsequent cooling to room temperature.
EFFECT: enhanced moisture-retaining capability of mince.
3 tbl, 5 ex
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