| 摘要 |
FIELD: food industry, particularly, production of fish products. SUBSTANCE: method involves chopping on chopper hard receipt components including fish skinned filet, fried without fat onion, semolina, common salt, dry milk, egg powder, chick pea flour, carrot, apricot and sugar. All components are cut with simultaneous introduction of preliminarily dissolved in vegetable oil gas-and-liquid extracts of microorganisms selected from given group: black pepper, pimento, red hot pepper, nutmeg, clove and parsley. Then small balls are molded from prepared mass, fried in vegetable oil, packed in consumer package and poured with sauce or marinade. EFFECT: preparation of product with improved organoleptical properties and with more balanced composition of nourishing substances. |
