FIELD: food products.
SUBSTANCE: proposed fish and vegetable functional product includes minced fish, buckwheat groats and additionally comprises zucchini, carrots, onions, corn flour, pumpkin seed powder, salt, CO2-allspice extract. The initial components are taken in the following ratio, wt.%: minced fish 55.0; buckwheat groats 12.0; zucchini 10.0; carrot 8.0; onion 5.0; corn flour 4.5; pumpkin seed powder 4.5; CO2-allspice extract 0.05; salt 0.95.
EFFECT: invention provides an increase in nutritional value in terms of the content of phosphorus, potassium, copper, selenium and iron, simultaneously with high organoleptic characteristics of the proposed fish and vegetable functional product.
1 cl, 2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FISHING FUNCTIONAL PRODUCT | 2020 |
|
RU2755266C1 |
| FISH-AND-VEGETABLE PRODUCT | 2023 |
|
RU2815968C1 |
| FISH AND VEGETABLE PRODUCT IN THE FORM OF SAUSAGES | 2023 |
|
RU2808502C1 |
| METHOD OF PRODUCING FISH-GROWING CRISPS | 2023 |
|
RU2819161C1 |
| FISH-AND-VEGETAL PRODUCT | 2019 |
|
RU2724471C1 |
| CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT WITH OSTRICH MEAT | 2023 |
|
RU2821913C1 |
| METHOD FOR PREPARING CUTLETS FROM BLUE WHITING FISH - "ENERGY" BLUE WHITING | 2020 |
|
RU2753197C1 |
| FISH AND VEGETABLE CUTLETS | 2007 |
|
RU2357486C2 |
| FISH AND VEGETABLE CUTLETS WITH INCREASED NUTRITIOUS VALUE | 2007 |
|
RU2357485C2 |
| PRESERVED FISH CUTLETS PRODUCTION METHOD | 2013 |
|
RU2502416C1 |
