| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves emulsifying in chick pea "milk" of mustard-seed-pumpkin-seed oil, comprising pumpkin-seed oil in an amount of at least 20%, and fish farce, with fish being preliminarily held in 3%-acetic acid solution for 40-60 min and resultant farce being treated with hot water; before emulsifying procedure, additionally introducing flavor and aroma modifier, such as glycerin, used in an amount of at least 0.05%; providing structuring upon completion of emulsifying procedure; cooling and separating mass from whey. EFFECT: provision for obtaining of food composition with improved flavoring properties and increased shelf life. |
