FIELD: food industry.
SUBSTANCE: method for production of fish-and-vegetable crisps is proposed, which involves defrosting of fish raw materials in the form of minced fish, mixing with gram flour, pumpkin puree, carrot puree, tomato paste, linseed, sesame seeds, soya fibre, chopping of the mixture, then the prepared mixture is rolled out to thickness of 1-2 mm and cut, giving the square shape, after which the product is dried for 30 minutes under the following modes: 10 minutes at temperature 100 °C, 10 minutes at temperature 150 °C and 10 minutes at temperature 120 °C, with following ratio of initial components, wt.%: fish mince 35.0; gram flour 42.0; pumpkin puree 7.0; carrot puree 7.0; tomato paste 4.0; linseed 1.0; sesame seeds 2.0; soya fibre 2.0.
EFFECT: invention ensures improvement of organoleptic indices and enhancement of nutritive value of the manufactured product combined with the process duration reduction.
1 cl, 3 tbl, 2 ex
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