FIELD: food industry.;SUBSTANCE: invention relates to food industry. The method envisages fish defrosting, washing and filleting. The fillet is milled into 1-5 g pieces and placed on a sieve. The fillet placed on the sieve is blanched with acute steam during 2-3 minutes, salted with culinary salt in an amount of 2% of the raw material weight and maintained on the sieve at a temperature of 18-22°C during 15-20 minutes with simultaneous draining of released water. The produced mass is stirred till mince production.;EFFECT: invention allows to enhance mince water-retaining capacity.;15 ex
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机译：技术领域：本发明涉及食品工业。该方法设想将鱼解冻，洗涤和去鱼片。将鱼片磨成1-5克的小块，然后放在筛子上。放置在筛子上的鱼片在2-3分钟内用急蒸汽烫去，用占原料重量2％的食用盐腌制，并在15-20的温度下保持在筛子上的温度为18-22°C分钟，同时排干释放的水。搅拌产生的物料直至切碎。效果：本发明可以增强切碎的保水能力。; 15 ex
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