FIELD: food industry.
SUBSTANCE: method involves mince mixture preparation, packing and thermal treatment. For making the mince mixture it is proposed to use fish mince, salt, cold water, vegetable oil in certain proportions. Mixture is packed into consumer containers, sealed and then subjected to thermal treatment till the temperature in the product centre reaches 70-75 °C.
EFFECT: invention ensures preservation of nutrition value together with an increase in the product shelf life.
1 cl, 17 tbl
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