| 摘要 |
FIELD: production of delicacy canned fish. SUBSTANCE: method involves mixing of minced fillet of fresh fish, minced cooked of mollusks, and flavoring additives; introducing the jelling medium, closing and pasteurization. Pasteurized canned fish with adding of mollusks muscular tissue has delicacy taste properties and homogeneous ham structure. Production of pasteurized canned fish is possible as well as in metal cans, and in forms and packets from polymer materials. EFFECT: improved taste. |
