| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method envisages raw material preparation and milling, food additive mixing and introduction, moulding, thermal treatment, cooling and storage. The raw material is represented by fresh-water and/or saltwater fishes' trunks and unskinned fillet and dried laminaria preliminarily milled and treated with 10% solution of a smoke flavouring agent. The trunk is passed through a separator to produce a homogeneous fish mass while unskinned fillet is cut into 20 g pieces. The produced ingredients are mixed with the complex food additive and water during 3-5 minutes. The produced semi-product is delivered for ageing at a temperature of 0 - 5C during 12-24 hours. Then one adds spices to the semi-product, performs settling, treatment with the smoke flavouring agent. In the process of thermal treatment the semi-product is slightly dried and boiled with subsequent gradual cooling and storage. ^ EFFECT: invention allows to extend the products yield. ^ 5 cl, 3 ex |
