FIELD: food industry.
SUBSTANCE: method involves preparing minced fish, fermenting it at a temperature of 35±2°C with rennet in an amount of 0.025-0.035% by weight of minced fish for 45 to 60 minutes, introducing auxiliary materials, packing and heat treatment.
EFFECT: preparing a fish moulded product of homogeneous structure.
3 ex, 2 tbl
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