| abstract |
FIELD: production of canned Alaska pollack with using liver and milts. SUBSTANCE: method includes fish dressing, washing and cutting into pieces, packing it in can, blanching, adding spices and salt, saucing, closing and sterilizing. Sauce is prepared on base of liver, milts and water at the following ratio of components, mas.%: blanched liver, 40-70; blanched milts, 20-30; water, the balance. The latter is introduced in the amount of 10-40% from mass of prepared product. Canned Alaska pollack may additionally contain colors in the amount of 0.001-0.005 mas.% and/or flavors. Colors are taken from the variety: tartrazine E 102, sunset E 110, ponceau E 124. Flavors are taken from variety: mustard AGF 721, mushrooms ASL 192, roasted onion ASL 190, nutmeg ASK 649, paprika ASK 412, caraway ASK 654, dill ASK 120 and garlic ASK 129 in the amount of 0.01-1.5 mas.%. EFFECT: improved taste. 2 cl |