FISH AND PLANT CANNED PRODUCT

摘要

FIELD: canned foods industry. SUBSTANCE: method involves frying sea kale in oil heated to 150-160 C to obtain dense- dry consistency, in thickened layer portion - viscous consistency, with weight loss ranging from 66% to 70%; laying obtained mass into can together with raw fish such as Alaska pollack or cod etc. taken in the ratio specified by receipt. Method allows fish bouillon produced in the process of sterilization to be completely used for reducing properties of sea kale and imparting gustative properties of fern. EFFECT: improved gustative quality, reduced power consumption and decreased loss of products.