FIELD: food industry.
SUBSTANCE: method involves mixing main mince from cod at the ratio of 20:80 - 30:70 with the addition of secondary fish raw materials. The additive is obtained from heads, bellies, isthmi of salmon fish, previously thermally treated for 40-60 min at 100-110°C and a pressure of 0.10-0.12 MPa, and then finely ground. Grinding is performed on equipment with working elements in the form of a cone with abrasive strips with variable-sized grain, arranged on its surface.
EFFECT: invention allows to improve the structural and mechanical characteristics of fish paste.
3 cl
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