METHOD FOR MANUFACTURING FISH CULINARY PRODUCT

摘要

FIELD: food production process. ^ SUBSTANCE: previously prepared fish is salted until mass fraction of salt in fish muscular tissue makes 1.2-2.5%. After that fish is slightly smoked till moisture content makes not more than 60%. After that steam boiling in milk whey solution till temperature in the centre of fish makes 70-72C. Smoking preparation can be added to milk whey solution during steam boiling. ^ EFFECT: increased nutritional value, improved consistency and organoleptical product properties. ^ 2 cl, 5 ex