FIELD: food industry.
SUBSTANCE: invention relates to technology for manufacturing fish preserves. Raw material is represented by frozen stingray wings and frozen gutted cod. Raw is defrosted, washed, cod is cut on fillet with skin, stingray wings are subjected to infrared blanching in IR-blanching in IR-blancher by heating of surface layers of slope wings to depth of 1 to 3 mm to temperature of +65° C to +75 °C for 8–11 minutes to achieve temperature in the wing center of the stingray from +55 °C to +60 °C. Then wings are cooled, meat is separated from skin and cartilages, milled and connected with milled cod meat at ratio of 1:1, other non-fish components of mince and prepared white sauce, mixed, packed into jars and sterilized.
EFFECT: prepared preserves are enriched with chondroitin sulphate.
4 cl, 11 dwg, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED MINCED MEATBALLS FROM STINGRAY AND COD IN A TOMATO SAUCE | 2018 |
|
RU2691508C1 |
| METHOD FOR PREPARATION OF THORNBACK SKATE CULINARY PRODUCT | 2012 |
|
RU2495599C1 |
| METHOD OF FISH CANNED FOOD MAKING | 1993 |
|
RU2090070C1 |
| METHOD FOR PRODUCTION OF SOUFFLÉ FROM BLUE CATFISH | 2022 |
|
RU2791616C1 |
| METHOD FOR MAKING FISH PASTE FROM BLUE CATFISH | 2022 |
|
RU2804028C1 |
| METHOD FOR PRODUCTION OF MULTI-LAYER SEMI-PRODUCTS OF SALMON FISH MEDALLIONS | 2010 |
|
RU2473291C2 |
| METHOD FOR PRODUCTION OF MINCE FROM FISH RAW MATERIAL | 2018 |
|
RU2704841C1 |
| METHOD FOR PRODUCING OF CANNED FOODS FROM FORMED FISH PRODUCTS | 2007 |
|
RU2320219C1 |
| METHOD FOR PRODUCTION OF PAST-LIKE HYDROBIONT PRESERVES | 2014 |
|
RU2550653C1 |
| COMPOUND FOR PREPARATION OF FUNCTIONAL FOOD PRODUCT SERVING TO IMPROVE CONDITION OF CARTILAGINOUS TISSUE AND ARTHRAL LIQUID | 2009 |
|
RU2399332C1 |
