FIELD: dairy industry.
SUBSTANCE: method for producing a curd product includes adding minced fish to normalized milk with a fat content of 1.5%, homogenizing the mixture, structuring, removing whey and self-pressing, while the milk is brought to a boil and cooled to 40°C, mashed minced pike perch blanched with water vapor for 15 min is used as minced meat, the process of structure formation is carried out by fermenting the mixture at a temperature of 40-41°C for 18-20 hours, using the dietary supplement "Evitalia" fermenter and a 10% solution of calcium chloride, while the initial components are used in the following quantities, wt .%: raw milk - 50-74, blanched minced fish - 11-30, fermenter - 10-17, calcium chloride 10% solution - 3-5.
EFFECT: invention provides a method that makes it possible to obtain a product with good organoleptic characteristics, with high protein content at a lower fat content and a shelf life of 5 days.
1 cl, 2 tbl, 2 ex
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