FIELD: food industry.
SUBSTANCE: method involves flensing blue whiting and Arctic sod fishes carcasses, herewith the fish skin is separated from the fillet. Fillet is milled in a mincer with 3-5 mm diameter holes. Skin is milled in a mincer with 2-3 mm diameter holes and then in a colloid mill to the particle size less than 1 µm. Obtained colloid is processed with 0.3 % solution of citric acid for 45 minutes. Processed colloid is mixed with hydrated pea flour or with isolated peas protein or lentils flour at the ratio of 1:0.5, respectively. Obtained composition is mixed with two-component mince in the amount of 10-20 % of the mince weight.
EFFECT: method enables to obtain fish mince for production of fish semi-products.
1cl, 3 ex
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