| 摘要 |
FIELD: food-processing industry, in particular, fish industry. SUBSTANCE: method involves preparing, grinding and mixing fish, carrot, bulb onion, groats, salt and carbon dioxide extracts of black bitter pepper and pyrosysis wood; forming ready farce in natural sausage casing; providing thermal processing; additionally introducing into mixture potato, sodium nitrite, sugar, spices such as garlic and nutmeg, food additives such as carrageenan and fermented rice, as well as protein-fat emulsion in the form of mixture of emulsifier of animal origin, side fat and water, with groats being rice and semolina. Before mixing with other components, raw fish material is salted in the presence of carbon dioxide extract of black bitter pepper, salt and sodium nitrite. Components are mixed in cutter for 8-10 min, with protein-fat emulsion being introduced into mixture several minutes before finishing of cutting process. Formed products are subjected to settling for 1.5-2 hours, with following frying at temperature of 70-90 C for 60-100 min and cooking at the same temperature for 40-60 min. Resultant product has increased biological value owing to balanced amino acid composition, improved physical and chemical properties owing to introducing of protein-fat emulsion, increased content of raw material of animal origin and food additives. EFFECT: improved organoleptical properties, such as aroma and flavor, owing to introducing of complex of spices and carbon dioxide extracts and due to omitting procedure of treatment with smoke- air mixture. 1 tbl, 2 ex |
