Fuente: WIPO "tomato" FIELD: food industry.
SUBSTANCE: method for producing fish-and-plant crisps is proposed, comprising thawing fish raw material, adding additional components, bowl chopping, shaping semi-finished products. The obtained semi-finished products are rolled, cut, shaped and subjected to drying. The drying is carried out for 25 minutes in three stages: at the first stage for 5 minutes at a temperature of 110°C, at the second stage for 10 minutes at a temperature of 150°C, at the third stage for 10 minutes at a temperature of 130°C, to obtain a finished product. Grass carp fillet is used as the fish raw material, and rye flour, herbes de Provence, tomato paste, sesame seeds are used as additional components.
EFFECT: improving organoleptic characteristics of the obtained product with an increased carbohydrate content.
1 cl, 3 tbl, 2 ex