| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages fish defrosting to a temperature equal to minus 3-5°C, washing and dressing. The raw material is milled into pieces sized 1-5 g, salted at a temperature of 18-22°C with culinary salt taken in an amount of 1.5% of the raw material weight, and maintained for 20-30 minutes till pickle production. For pickle excess removal the mass is left in a perforated container for drainage during 30-40 minutes, then the mass is stirred till mince production.EFFECT: invention ensures production of deep-sea fishes mince with high water content, homogeneous consistence, good mouldability and high adhesion capability.8 ex |
