| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves grinding in grinder solid receipt components including minced fish, wheat bread, passed bulb onion, edible salt, solid fats and egg powder; cutting and simultaneously introducing liquid receipt components such as liquid fats and fish bouillon or water; forming and dusting cutlets. Solid receipt components additionally comprise semolina, dry milk, chick-pea flour, fermented green-head cabbage, fried sweet pepper, quince, sugar, and preparation. Said preparation is produced by sequential extracting of microorganism biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, water, with following joining of first extract with solid residue. Liquid receipt components additionally comprise gas-and-liquid extracts of black pepper, sweet pepper, red hot pepper, nutmeg, and cloves, which are preliminarily emulsified in water or fish bouillon. Said components are used in predetermined ratio. Method allows finished product of soft consistency to be obtained. EFFECT: improved water- retention and organoleptical properties, balanced composition of nutritive substances. |
