| 摘要 |
FIELD: food industry. SUBSTANCE: method deals with manufacturing delicate fish production. A rock trout filet should be marinated in an acetic-saline solution for 2.5-3.5 h at 8-12 C followed by the removal of fish skin and cutting the filet into portions. Then it should be packed into cans, poured with a mayonnaise-mustard sauce of corresponding formula. After that, the product should be kept for further maturation for not less than 10 d at minus 2-4 C. The innovation enables to obtain delicate fish production of high nutritive value. EFFECT: higher efficiency. 1 cl, 1 ex |
