FIELD: food technology.
SUBSTANCE: in the manufacture of the semi-finished product, minced fish, table salt, potatoes, carrots, cod liver and an aqueous solution of green tea are used as initial components. To prepare a green tea solution, a green tea leaf is infused in water for 5 minutes at a temperature of 90 °C, cooled to 40 °C and added to the minced fish. All components are used in specific proportions by weight.
EFFECT: invention provides for obtaining a semi-finished product with an increased shelf life, enriched with vitamin D.
1 cl, 1 tbl, 3 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING OF UNCOOKED FOOD BY USING NON-CONVENTIONAL TYPES OF RAW FOOD FOR FEEDING OF SCHOOL-AGED CHILDREN | 2007 |
|
RU2333690C1 |
| METHOD FOR MANUFACTURING FISH SEMI-PRODUCTS FOR BABY FOOD | 2018 |
|
RU2707629C1 |
| METHOD OF SEMI-FINISHED PRODUCTS MAKING ON FISH AND VEGETABLE BASIS FOR SCHOOL FOOD | 2007 |
|
RU2332882C1 |
| SHAPED FISH SEMI-FINISHED PRODUCT FOR PRESCHOOL AND SCHOOL INFANT NUTRITION | 2005 |
|
RU2294117C2 |
| METHOD OF SEMI-FINISHED PRODUCTS MAKING ON FISH AND VEGETABLE BASIS FOR SCHOOL FOOD | 2007 |
|
RU2332883C1 |
| METHOD OF PRODUCTION OF CULINARY FISH ROLLET FROM MINTA | 2017 |
|
RU2646920C1 |
| COMPOSITION OF FISH SEMI-FINISHED PRODUCTS FOR CHILD NUTRITION | 2019 |
|
RU2739804C1 |
| METHOD FOR PRODUCTION OF MULTI-LAYER SEMI-PRODUCTS OF SALMON FISH MEDALLIONS | 2010 |
|
RU2473291C2 |
| MEAT-AND-VEGETAL SEMI-PRODUCT FOR SCHOOL AGE CHILDREN ALIMENTATION | 2013 |
|
RU2531609C1 |
| FISH AND VEGETABLE CUTLETS WITH INCREASED NUTRITIOUS VALUE | 2007 |
|
RU2357485C2 |
