METHOD FOR PREPARING CULINARY PRODUCTS BASED ON MILT OF FISH Russian patent published in 2019 - IPC A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the technology of cooking dishes, such as casseroles, for catering. Method includes the inspection of raw materials, washing, preparation of vegetable ingredients and fish milk, the introduction of flavor components, molding, design and baking. Brussels sprouts, garlic, raw celery, dried dill, carrots, and onions are used as vegetable raw materials. Sturgeon milt is blanched, dihydroquercetin is introduced in the form of an alcohol solution at a concentration of 40 %, then finely ground in a cutter until a homogeneous structure is obtained. Into the grinded mass consequently are added: salt, pre-browned during 10 minutes onion and garlic, dried dill, ground black pepper and stirred for 2–3 minutes to evenly distribute the additives in the milt. Carrots, root celery are inspected, washed, peeled, re-washed, grinded to a particle size of 5–7 mm, mixed with frozen Brussels sprouts, mixed again and allowed with the addition of water or without the addition of water in an amount of not more than 2 % by weight of vegetables with stirring for 5–6 minutes. Vegetable mixture is molded, laid out in portion packaging for baking, crushed milt is laid on top, sprinkled with breadcrumbs and baked for 8–12 minutes at a temperature of 130–150 °C. At the same time for the preparation of culinary products use the following ratio of initial components, parts by weight: frozen Brussels sprouts – 30.0; carrots – 9.0; onion – 8.0; garlic – 1.25; celery root – 3.0; dried dill – 0.45; table salt – 1.2; ground black pepper – 0.05; vegetable oil – 10.0; sturgeon’s milt – 35.0; wheat crackers – 2.0; dihydroquercetin – 0.05.

EFFECT: invention allows to increase the nutritional value and organoleptic indices of the product, as well as to expand the range of culinary products for healthy food.

1 cl, 1 tbl