FIELD: food industry.
SUBSTANCE: method for production of moulded fish culinary products for school meals is proposed, including preliminary preparation of the initial components, pollock fillet grinding to a state of minced mass, pumpkin grinding, cottage cheese strained with a fat mass fraction of 5%, oatmeal grinding, minced mass, pumpkin, cottage cheese with a fat mass fraction of 5%, oatmeal, chicken eggs and edible salt. Mixing the resulting mass, moulding culinary products, their breading and heat treatment.
EFFECT: increase in nutritional value and improvement of the organoleptic characteristics of the finished product.
1 cl, 4 tbl, 3 ex
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