FIELD: food industry.;SUBSTANCE: method envisages fish defrosting to a temperature equal to minus 3-5°C, washing and dressing. The raw material is milled into pieces sized 1-5 g, salted at a temperature of 18-22°C with culinary salt taken in an amount of 1.5% of the raw material weight, and maintained for 20-30 minutes till pickle production. For pickle excess removal the mass is left in a perforated container for drainage during 30-40 minutes, then the mass is stirred till mince production.;EFFECT: invention ensures production of deep-sea fishes mince with high water content, homogeneous consistence, good mouldability and high adhesion capability.;8 ex
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机译：领域：食品工业;实质：该方法设想将鱼解冻至等于3-5°C的温度，然后洗涤和调味。将原料研磨成大小为1-5 g的小块，在18-22℃的温度下用占原料重量1.5％的食用盐腌制，并保持20-30分钟直至腌制。为了去除咸菜，将鱼团留在多孔容器中沥干，持续30-40分钟，然后搅拌鱼团直至切碎。效果：本发明确保了深海鱼的切碎，其含水量高，稠度均匀，良好成型性和高附着力。; 8 ex
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