| 摘要 |
FIELD: fish industry. SUBSTANCE: method involves cutting raw material; batching; placing in cans; introducing jelly media into cans; hermetically closing cans; sterilizing and cooling; producing jelly media by mixing cellulose- type food additive solution, chitosan solution, smoke flavoring preparation and flavor additives, smoke flavoring preparation being preliminarily cleaned with chiton or dry chitosan. Method allows curative and prophylactic properties to be imparted to canned fish due to availability in jelly of chitosan and cellulose-type food additives, which produce positive effect upon human organism. EFFECT: wider range of canned foods and improved gustatory and prophylactic properties of canned fish. 2 cl, 3 ex |
