METHOD OF PRODUCING A PRODUCT OF CURDS TYPE Russian patent published in 1999 - IPC

FIELD: food industry. SUBSTANCE: method involves preparing a soybean suspension, addition of fish stuffing and sodium chloride, emulsification in a mixture of vegetable oil, structurizing, cooling curds and its separation from whey. Components are used at the following ratio, wt.-%: soybean dispersion 38.5-88.3; fish stuffing 10.0-35.0; vegetable oil 0.8-25.0, and sodium chloride 0.9-1.1. Structurizing process is carried out by heating a mixture at constant stirring up to curds agglomerate formation. The yield of product is 51.2-96.2% of mixture mass, its quality retains for 4 days. Method does not involve an addition of chemical substances during structurizing process, addition of protein coagulating agents and mixture exposition for protein precipitation. EFFECT: enhanced quality, high organoleptic indices of product, simplified procedure of product producing. 2 tbl, 18 ex