| 摘要 |
A method for making cutlet mass of carp includes fish preparation, splitting a trunk for fillet with the skin and costal bones, backbone, mincing, addition of fillers, mixing and forming. The backbones are boiled under a pressure of 150...160 kPa in the course of 0.75...1 hour in a ratio of the bones and water equal to 1:1.1...1.2, the mass is minced up to particle size of no less than 0.50 µm. The fillet with skin and costal bones is subjected to rapid freezing and minced in such a condition, combined with the minced backbone and broth from boiling thereof and the cutlet mass is prepared. |
