| 摘要 |
FIELD: food industry. SUBSTANCE: method deals with manufacturing delicate fish products. A rock trout filet should be marinated in an acetic-saline solution for 2.5-3.5 h at 8-12 C followed by the removal of fish skin and cutting into portions. Then it should be packed into cans, poured with mayonnaise sauce of corresponding formula and sealed. After that the product should be kept for maturation for not less than 10 d at minus 2-4 C. The method enables to obtain delicate fish production of high nutritive value. EFFECT: higher efficiency. 1 cl, 1 ex |
