| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves grinding in grinder solid receipt components including fish farce, wheat bread, bulb onion, edible salt, solid fats, and egg powder; cutting and simultaneously introducing liquid receipt components including liquid fats and fish bouillon or water; forming and dusting cutlets; additionally using solid receipt components such as semolina, dried milk, chick- pea flour, garden beet, cherry plum, sugar, and preparation produced by sequential extraction of microorganism biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, with following joining of first extract with solid residue; additionally using liquid receipt components such as gas-liquid extract of black pepper, sweet pepper, red hot pepper, nutmeg, and cloves, which are preliminarily emulsified in water or fish bouillon; using said components in predetermined ratio. EFFECT: wider range of fish cutlets with improved organoleptical properties, balanced composition of nutritive substances and increased content of biologically active substances. |
