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QUICK-FROZEN DISHES FROM PHYTOPHAGOUS FISHES.

[In Hungarian. / En hongrois.]

Author(s) : DARAZS S., POLYAK FEHER K.

Type of article: Article

Summary

THE FISHES WERE FOUND SUITABLE FOR THE PREPARATION OF VARIOUS DISHES, PROVIDED THAT APPROPRIATE SEASONING WAS APPLIED. SIX DISHES WERE DEVELOPED, WHICH WERE SUITED TO COMPLY TO THE HUNGARIAN TASTE, BUT SOME OF THEM MEET SPECIAL EXPORT REQUIREMENTS, TOO. THE NUTRITIONAL VALUE OF THE PRODUCTS WAS DETERMINED. BEING NEW PRODUCTS IT IS NECESSARY TO ESTABLISH THEIR KEEPING QUALITY. VARIOUS THAWING METHODS WERE APPLIED AND THEIR EFFECTS COMPARED IN VIEW OF THEIR INFLUENCE ON THE SENSORY PROPERTIES OF THE PRODUCTS.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1985-0225
  • Languages: Hungarian
  • Source: Hütöipar - vol. 30 - n. 1
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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