| 摘要 |
fish and food industries, particularly, production of cooked products from minced fish. SUBSTANCE: method involves addition of 3-6% grain bran to minced fish and mixing it in a cutter for improving aroma of fish products. Prepared formed mixture possesses better structural-mechanical and organoleptical characteristics, fish aroma is leveled giving products aroma peculiar to meat products with addition of cereals. Using of proposed method allows to prepare formed products from minced fish with improved organoleptical properties. Besides, cereal brans reduce deficiency of food fibers in alimentation ration producing positive influence on man's metabolism. EFFECT: improved food value of product. 1 tbl, 4 ex |
