FIELD: food industry.
SUBSTANCE: method involves raw material washing, fillet molding, preserving, sealing and pasteurization. Trout fillet is cut into strips, pieces of pineapple are put on trout strips and rolled in the form of rolls. Preliminarily fresh pineapple is washed and cut into pieces, then the pieces are marinated in a mixture of table salt and cloves and held for a day at temperature of 2 to 6 °C. After preserving the rolls of trout fillet with pieces of marinated pineapple, olive oil and salt is added. All the components are used at the specified components ratio.
EFFECT: invention ensures manufacture of pasteurized gourmet preserves of trout fillet with increased biological and nutritive value.
3 cl, 11 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PASTEURIZED CANNED FISH WITH HAM STRUCTURE | 1996 |
|
RU2115342C1 |
| METHOD FOR PREPARING CANNED FISH BASED ON MEAT OF COD FISHES | 1997 |
|
RU2115343C1 |
| METHOD FOR PRODUCTION OF DELICATESSEN PRODUCT OF SEA URCHIN SPAWN | 2010 |
|
RU2455867C2 |
| METHOD FOR COOKING NATURAL POND FISH ROLL | 0 |
|
SU1805879A3 |
| DELICATESSEN PRESERVES FROM MACKEREL | 2015 |
|
RU2602205C1 |
| METHOD OF PRODUCTION OF CANNED SEAFOOD OR FISH | 2008 |
|
RU2378956C1 |
| PRESERVES "ZAKUSOCHNYIE" | 1997 |
|
RU2147412C1 |
| METHOD FOR PRODUCING PASTY PRODUCT | 2021 |
|
RU2761064C1 |
| "ELITE" FISH ROLL PRODUCTION METHOD | 2012 |
|
RU2506000C2 |
| METHOD OF PREPARING FISH-AND-VEGETABLE PRESERVES | 1997 |
|
RU2147413C1 |
