FIELD: food industry.
SUBSTANCE: method envisages mince preparation, potassium chloride introduction in an amount of 0.5-1.0% into the mince, the mixture stirring, moulding and thermal treatment. The time of potassium chloride contact with mince before thermal treatment is equal to 15 minutes.
EFFECT: invention allows to mitigate protein structures denaturation during mince thermal treatment which makes it possible to use fish flesh with dry and dense consistency.
4 tbl, 2 ex
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