FIELD: fishing and fish farming.
SUBSTANCE: artificially produced lump fish product, having a smooth, layered appearance and plate-like texture, contains from approximately 75 to about 95% of one or more functional proteins and from 5 to approximately 25% of other edible ingredients. Functional proteins contain from about 50 to nearly 100% of fish mince and from 0 to approximately 50% of one or more functional proteins, not related to fish mince. Proposed method provides for creation of a mixture of one or more functional proteins in amounts sufficient for production of artificially produced lump fish products. Then the mixture is mixed at temperature increase up to about 135 to 170°C and cooled to temperature from around 60 to 95°C. This is the way to make a product.
EFFECT: group of inventions provides artificial analogue of lump fish products having appearance and texture similar to natural fish texture.
25 cl, 8 tbl, 9 ex
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