| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to fish processing industry. Method provides for mincing of aw fish fillet into pieces 5-15 grams each, adding of raw fish mince previously minced using 6-8 mm holes diametre, at ratio 7:3-8:2, addition of taste and flavour additives, packing, pasteurisation at 80-82C during 50-60 minutes. Fillet pieces are preliminary salted by dry table salt in quantity 2%, maturated at temperature -1C -2C during 14-18 hours. Then they are mixed with fish mince. ^ EFFECT: method allows to produce high quality product with ham taste, homogenous white colouring, dense tender juicy consistency and smooth monolith continuous structure and simplify technological process. ^ 14 ex |
