FIELD: food industry.
SUBSTANCE: method envisages fish raw material unfrozen, fish washing, fillet cutting, fillet blanching at temperature of 85–90 °C for 10 minutes, milling and mixing with the mayonnaise sauce and the rest recipe components, the jars packaging, sealing, sterilization and cooling. Product is prepared at the specified ratio of components including blanched humpback salmon fillet, curd cheese, sautéed onions, sautéed carrots, mayonnaise sauce, boiled rice, Dijon mustard, butter, carrageenan Lemix - 95, culinary salt, ground dill, milled ground almonds and multifunctional premix additives.
EFFECT: invention provides expansion of range of paste-like fish products.
1 cl, 3 tbl, 2 ex
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