METHOD FOR FISH MINCE PREPARATION FOR CULINARY PRODUCTS MANUFACTURE

摘要

FIELD: food industry.SUBSTANCE: method envisages mince preparation, potassium chloride introduction in an amount of 0.5-1.0% into the mince, the mixture stirring, moulding and thermal treatment. The time of potassium chloride contact with mince before thermal treatment is equal to 15 minutes.EFFECT: invention allows to mitigate protein structures denaturation during mince thermal treatment which makes it possible to use fish flesh with dry and dense consistency.4 tbl, 2 ex