FIELD: food industry.
SUBSTANCE: method includes primary processing of fish raw materials, grinding fish and adding vegetable ingredients to fish mince, mixing, portioning, molding, panning and freezing. As a fish raw material, low-profit fish species of codfish or bluefish are used. As vegetable ingredients, carrot, onion and amaranth flour, sauteed in vegetable oil are used, sauteed without oil at 120 °C for 6 minutes. Alternatively, instead of amaranth flour, raw flak flour is used. All ingredients are used at a certain mass ratio. Freezing of semi-finished product is carried out by shock method to temperature in semi-finished product center not higher than minus 18 °C.
EFFECT: invention provides fish chopped frozen semi-finished product with high food and biological value.
2 cl, 12 dwg
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