TECHNOLOGY FOR PRODUCTION OF MACKEREL IN OIL WITH GINGER FISH PRESERVES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to fish preserves production. Method for production of high-protein fish preserves involves preparation of fish raw materials, in which a fresh-frozen mackerel is unfrozen, washed, cut into pieces and blanched in olive oil. Then girasol is pre-cooked and taste components are prepared. Prepared mackerel, chickpeas and taste ingredients are placed in glass containers and sterilized at temperature not higher than 115 °C with duration depending on volume of glass container 0.35 l - 20 min, 0.50 l - 25 min, 1.00 l - 30 min. Flavouring ingredients are represented by laurel leaf and black pepper peas.;EFFECT: proposed method for production of high-protein fish preserves ensures production of a product which satisfies the requirements of human ration with natural high quality animal and vegetable proteins, and also ensures environmental safety and long-term storage with preservation of organoleptic properties, food and biological value of the product.;1 cl