FIELD: food industry.
SUBSTANCE: fillets of tilapia, silver carp and milk of rainbow trout blanched in a saline solution are mixed and chopped until a homogeneous mass is obtained, then mixed with browned and pre-chopped vegetable raw materials - carrots, onions, as well as cereals pre-soaked in hot water - semolina and rice, eggs, salt and spices. The resulting mixture is subjected to fine grinding in a cutter. The resulting mass is formed into a shell and subjected to heat treatment. The pasty product is prepared at a certain ratio of recipe components.
EFFECT: method provides for obtaining a pasty product with increased nutritional and biological value, as well as expanding the range of fish pastes.
1 cl, 2 tbl
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