| 摘要 |
FIELD: food processing industry, canned industry, in particular production of natural fish can enriched with bioactive substances. ^ SUBSTANCE: claimed method includes raw material preparation, pre-packing; spice, salt and fat loading; seam sealing, washing, and sterilization followed by cooling and storage. Abovementioned fat has total content of bioactive polyunsaturated omega-3 fatty acids from 15 to 55 %. Fat is preheated to at most 40°C and is introduced in amount of at most 5 % as reduced to mass of finished product. Moreover as fat fish oil, obtained from fish liver, fish muscle or marine mammal subcutaneous fat is used. ^ EFFECT: fish can for functional diet of improved organoleptic properties and prolonged shelf-life. ^ 4 cl, 3 ex |
