FIELD: food industry.
SUBSTANCE: product includes forcemeat from at least three fish species, one of which is a freshwater one, oatmeal, or rice, or barley, dried shiitake mushrooms Lentinus edodes, dried laminaria, dried Jerusalem artichoke, vegetable oil, spices and water. All the components are used at a specified ratio by weight.
EFFECT: increasing the nutritional value of the product.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| FISH VEGETABLE FUNCTIONAL PRODUCT | 2022 |
|
RU2799439C1 |
| FILLER FOR MEAT, FISH OR VEGETABLE FARCES, AND ALSO DISHES AND HALF-FINISHED PRODUCTS FROM THEM | 2000 |
|
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RU2630314C2 |
| CONCENTRATED FISH SOUP | 2004 |
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| METHOD OF OBTAINING CULINARY PRODUCT "FISH BAKED WITH VEGETABLES AND SAUCE" | 2016 |
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| METHOD FOR PRODUCING PASTY PRODUCT | 2021 |
|
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| METHOD FOR PREPARING OF CULINARY PRODUCTS, PREFERABLY, FROM BATHYPELAGIC OCEANIC FISH | 2002 |
|
RU2223677C1 |
| RESTRUCTURISED MOULDED FISH PRODUCT | 2010 |
|
RU2452262C1 |
| FISH CULINARY SEMI-PRODUCT | 2012 |
|
RU2493743C1 |
