FISH FLOUR PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry, in particular, fish industry. SUBSTANCE: method involves opening raw fish cavity; providing separation of opened raw fish material 1 into solid substance 3 and liquid phase 4 containing solid substance by means of screw-type centrifugal 2 with integral casing; heating liquid phase 4 containing solid substances in coagulator 5 for 15-40 s to temperature of 100-150 C; cooling liquid phase 4 by indirect cooling method in expansion vessel 6 to working temperature. As a result of short-time high-temperature treatment in coagulator 5, solid substance is coagulated without substantial reduction in the share of readily digestible proteins. Upon coagulation, liquid phase fraction is mainly decomposed, and oil, which had been preliminarily bound in finely-dispersed solid substance, is released. Low fat content solid substances coagulated in particles of larger size are effectively separated in centrifugal 7 to produce liquid phase 8 with low solid substance content. Liquid phase 8 is defatted in centrifugal 10. EFFECT: increased efficiency in producing fish flour with reduced fat content and increased yield. 6 cl, 1 dwg