Method for stabilising of pickled herring in mayonnaise sauce with jelly

The present invention concerns the food-industry, exactly to processing fishes. The said invention intends addition of gruel to mayonnaise-sauce in the following weight-ratio: gruel/ cold sauce total-mass ranges from 1.5- 3.0 kg to 10 kg. The increasing quality grade for pickled herrings is achieved...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	DAINA KARKLINA, IMANTS SKRUPSKIS, AUSMA FEDORENKOVA, MARIS KALNINS, ULDIS KAULINS, VALDA KOZULE, SARMITE PURVINA
Format:	Patent
Sprache:	lav
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention concerns the food-industry, exactly to processing fishes. The said invention intends addition of gruel to mayonnaise-sauce in the following weight-ratio: gruel/ cold sauce total-mass ranges from 1.5- 3.0 kg to 10 kg. The increasing quality grade for pickled herrings is achieved as a result of this invention. The even covering of herring-bits with mayonnaise by simultaneously decreasing of dehydration thereof is guaranteed.