| 摘要 |
FIELD: food-processing industry, in particular, preparing of fish-and-vegetable canned foods. ^ SUBSTANCE: method involves forming fish balls from farce including bulb onion and sweet pepper thermally treated in vegetable oil, vegetable oil, frozen fresh cabbage, quince, skinned fish fillet, parsley greens, salt, semolina, dried milk, powdered egg, chick-pea flour, black bitter pepper, sweet pepper, red hot pepper, nutmeg, and clove; frying formed fish balls in vegetable oil; packing fish balls together with sauce produced by boiling out of mixture including wheat flour, rubbed bulb onion, vegetable oil, salt, and fish bouillon; pressurizing and sterilizing ready product. ^ EFFECT: increased digestibility of base product. |
