METHOD FOR PRODUCTION OF CANNED MINCED MEATBALLS FROM STINGRAY AND COD IN A TOMATO SAUCE Russian patent published in 2019 - IPC A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of functional fish preserves. Raw material is represented by frozen stingray wings and frozen decapitated gutted cod. Raw is defrosted, washed, cod is cut on fillet with skin, stingray wings are subjected to infrared blanching in infrared blancher by heating surface layers of slope wings at depth from 1 to 3 mm to temperature of +65 °C +75 °C for 8–11 minutes to achieve temperature rise of +55 °C +60 °C in wing center of stingray wing. 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, the balls are molded according to the recipe and mealed in wheat flour. Then the balls are preliminarily cooked, cooled, packed into jars, the prepared tomato sauce is introduced and sterilized.

EFFECT: prepared preserves are enriched with chondroitin sulphate.

6 cl, 10 dwg, 1 ex