FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used in production of fish or fish-and-vegetable products for preventive alimentation. Semi-finished fish panes composition contains soya fillet, halibut fillet, a complex of vegetable additives and spices consisting of sautéed carrots and bulb onions in butter, food salt with reduced sodium content, pumpkins, arugula, sweet pepper, dry rosehips, dill, amaranth flour, allspice and wheat bran pre-soaked in milk for 5 minutes, with the following ratio of components, wt. %: fish fillet - 47.0–60.0, butter - 0.5–3.0, amaranth flour - 3.5–6.5, wheat bran - 1.0–2.5, pumpkin - 7.0–12.0, arugula - 7.0–12.0, sweet pepper - 1.0–5.0, bulb onions - 3.0–7.0, carrots - 3.0–7.0, dry rosehips - 0.5–2.5, dill - 0.2–0.8, allspice - 0.05–0.2, preventive salt food with low content of sodium - 0.5-1.2.
EFFECT: invention allows producing a fish product for dietary and preventive nutrition, preserving useful properties of initial components.
1 cl, 5 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF SEMI-FINISHED PRODUCTS OF QUENELLES FROM FISH MEAT | 2018 |
|
RU2701659C1 |
SEMI-FINISHED PRODUCT COMPOSITION OF FISH FLESH RISSOLES | 2019 |
|
RU2726537C1 |
COMPOSITION OF FISH SEMI-FINISHED PRODUCTS FOR CHILD NUTRITION | 2019 |
|
RU2739804C1 |
METHOD FOR MANUFACTURING FISH SEMI-PRODUCTS FOR BABY FOOD | 2018 |
|
RU2707629C1 |
METHOD FOR PRODUCTION OF FISH RISSOLES SEMI-FINISHED PRODUCTS | 2018 |
|
RU2706580C1 |
COMPOSITION OF MEAT CHOPPED SEMI-PRODUCTS FOR FUNCTIONAL ALIMENTATION | 2020 |
|
RU2738354C1 |
METHOD FOR MEAT CHOPPED SEMI-PRODUCTS PRODUCTION FOR FUNCTIONAL ALIMENTATION | 2020 |
|
RU2738356C1 |
METHOD OF PRODUCTION OF FREEZE-DRIED POLLOCK QUENELLES | 2023 |
|
RU2810600C1 |
FUNCTIONAL PRESERVED FISH COMPOSITION | 2018 |
|
RU2706585C1 |
METHOD OF PRODUCING FUNCTIONAL PRESERVED FISH COMPOSITION | 2018 |
|
RU2706590C1 |
Authors
Dates
2020-12-24—Published
2019-12-16—Filed