METHOD FOR PRODUCTION OF DIETARY SOUFFLÉ ON FISH BASIS Russian patent published in 2024 - IPC A23L5/10 A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for preparation of a culinary product, namely for production of a dietary soufflé based on fish. Disclosed is a method for the production of a fish-based soufflé, in which the initial raw material is preliminarily prepared, which is represented by walleye pollock fillet with skin, which is then simmered with subsequent separation of meat from skin, while rice flour preliminarily sauteed in butter is diluted with pasteurized milk with fat content of 3.2%, heated to temperature of 70 °C, with subsequent cooking for 5-7 minutes to produce a sauce, then the fish meat separated from the skin is minced until a homogeneous mass is obtained, which is poured with sauce pre-cooled to temperature of 40-50 °C, salted, beaten egg mass and chopped bulb onions sauteed in butter are added to the obtained fish-sauce mixture, then baked in a roasting cabinet until complete readiness at temperature of 200 °C for 20 minutes, wherein the initial components are taken at the following quantitative ratio, wt.%: walleye pollock fillet 50-75; chicken egg 6-16; milk with fat content of 3.2% 5.8-20.8; rice flour 4.0; food salt 1.2; butter with fat content of 82.5% 6.0; fresh bulb onions 2.0.

EFFECT: invention enables to obtain fish-and-vegetable products balanced in terms of basic food substances, optimally enriched with mineral substances due to introduction of flour of grain crops and vegetable additives, as well as expansion of the range of fish-and-vegetable baked products.

1 cl, 2 tbl, 3 ex