METHOD FOR PRODUCTION OF SOUFFLÉ FROM BLUE CATFISH Russian patent published in 2023 - IPC A23L17/00 

FIELD: fish industry.

SUBSTANCE: method includes cutting blue catfish to fillet with skin. The fillet is washed, blanched, cooled to the centre temperature not above +30° C and the meat is separated from the skin. Pre-shredded carrots are stewed in a small amount of water and mashed in a blender. The meat separated from the skin is crushed and combined with carrot puree, chilled to the temperature not higher than +30° C. Top grade wheat flour, salt, ground black pepper, ground coriander and white sea kelp powder are added to the resultant mixture. The mixture is finely crushed, beaten egg whites are added, the mixture is stirred, packed in a container and thermally processed until cooked, cooled to +2°C +6°C. The starting components are used at certain ratios.

EFFECT: invention ensures obtaining fish soufflé enriched with iodine.

3 cl, 5 dwg, 1 ex