FIELD: food industry.
SUBSTANCE: method includes preparing fish raw material and pigmented flavourings, grinding the components, mixing them, finely grinding to a homogeneous structure and prepacking. Wherein salted herring caviar and fillets, butter and flavourings are used at their certain ratio.
EFFECT: obtaining a food product with high nutritional and biological value.
3 cl, 4 tbl, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MAKING FISH PASTE FROM BLUE CATFISH | 2022 |
|
RU2804028C1 |
| METHOD FOR PRODUCTION OF PASTE-LIKE FISH PRODUCT | 2020 |
|
RU2740581C1 |
| METHOD FOR OBTAINING A CAVIAR CULINARY PRODUCT | 2017 |
|
RU2656413C1 |
| CAVIAR BUTTER AND METHOD OF ITS PRODUCTION | 1998 |
|
RU2137404C1 |
| FISH PASTE PREPARATION METHOD | 2013 |
|
RU2537502C1 |
| METHOD FOR PRODUCTION OF PROTEIN-LIPID PRODUCTS | 2008 |
|
RU2402916C2 |
| METHOD OF PREPARING ROE BUTTER BASED ON COMMON FRESH WATER FISH ROE | 2018 |
|
RU2685149C1 |
| PROTEIN-VITAMIN SOY PRODUCT CALLED "PROBUZHDENIYE SEMYAN" (AWAKENING OF SEEDS), METHOD OF PREPARATION THEREOF, FAST-PREPARATION FOOD PRODUCT, FOOD PRODUCT AND DRY PROTEIN-VITAMIN FOOD PRODUCT | 2003 |
|
RU2271371C2 |
| METHOD FOR PREPARATION OF MOULDED FISH SEMI-PRODUCTS | 2010 |
|
RU2460305C2 |
| HYDROBIONTS PATE PREPARATION METHOD | 2013 |
|
RU2537550C2 |
