| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves mixing fish farce with dough mass until obtaining homogeneous consistency; cutting resultant mixture into articles of required shape; smoking articles in hot smoke, with fish farce being fish paste produced by cooking fish to readiness with following grinding thereof, and dough mass being mass produced from fermented dough, with flour and fish paste ratio being within the range of 1:(0.5-2). Method further involves proofing cut pieces of fish farce and dough mixture, baking and smoking with hot smoke for 10-90 min at temperature of 101-140 C. Said mixture is cut into long loafs. Before smoking, articles are cut into parts of required shape and size. Smoking is carried out with the use of saw dust of at least one tree selected from the group consisting of fruit trees, alder, oak, or birch tree. Smoking process involves spraying saturated saline solution onto baked article. Fermented dough is prepared with the use of following components per 1 kg of flour: salt 0-60 g; yeast 10-60 g; sugar 2-4 g; soda 0-8 g; water 0.05-0.25 l. Baking is performed for 45-80 min at temperature of 130-180 C. Before cutting, said mixture is subjected to fermentation for 15-60 min at temperature of 24-40 C. Dough is prepared of sponge-type and dough preparing involves mixing yeast, water and 1/7-1/9 part of receipt flour and sugar; mixing resultant mixture and leaving for fermentation for 30-90 min at temperature of 24-40 C; introducing into sponge dough half of receipt amount of flour and additionally mixing until obtaining of homogeneous dough, with following settling and kneading; adding fish paste, edible soda and remaining part of flour; mixing said components until obtaining homogeneous consistency. Fish paste may be preliminarily salted and may be prepared with the use of headless fish free of interiors. EFFECT: wider range of bakery and fish products having original taste and consumer properties and improved gustatory value. 14 cl, 2 ex |
