| 摘要 |
FIELD: production of sterilized preserves from fish liver, mainly, from cod liver. SUBSTANCE: method involves addition of fish milt roe in amount of 20-30% to fish liver, and mixture is minced to paste-like mass. Then introduced in prepared mass are starch, bean flour, rice flour, soya protein and water in amount, mas.%: 0.7-1.0; 0.7-1.0; 3.3-5.0; 5.3-8.0; 15.0-30.0, respectively, to mass of raw material. Addition of fish milt roe to liver, food additives and water reduces fat content and increases amount of protein, and it corresponds to modern requirements to products associated with "healthy food". Introduction of protein and polysaccharide additives in minced raw material also promotes emulsification of fat containing in liver and, as a result, eliminates the possibility of fat separation in free form during sterilization and storage of preserves. It improves organoleptical properties of preserves and increases their food and biological value. EFFECT: broadened assortment of fish products with improved organoleptical properties. 4 ex |
