FIELD: technological processes.
SUBSTANCE: method involves mixing the gelling agent with the recipe components, homogenisation, thermal treatment of the mixture, molding and cooling. Gelatin and chitosan solution are used as gelling agent, wherein gelatine is added to the mixture in dry form. Following components are used, wt%: low-eyed macrouracea fillet 68.0–83.0, protein component 11.0–26.0, gelatin 1.3–2.8, chitosan solution 1.5–2.0, culinary salt 0.5–1.0, taste components – balance.
EFFECT: method ensures production of gelled product from macrouras.
1 cl, 2 dwg, 3 ex
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