METHOD OF PREPARING BASE FOR MAKING AROMATIC PRINCIPLE WITH FISH AROMA Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: pasteurized milk is fermented by addition of 3-10 wt. -% of lactic acid bacterium Lactobacillus delbruckii and 0.1-1.0 wt.-% of calcium chloride at temperature providing the clot formation. After separation suspension of spores of mold fungus Penicillium funiculosum or Penicillium lividum, or Penicillium lanosum is added to the clot. Clot is kept at 28-32 C for 5-10 days up to aroma ripening. After drying at 80 C, not above, and grinding product can be stored for above 6 months. Method provides to obtain product with intensive fish aroma that can be used for aromatic principle making. EFFECT: improved method of preparing. 1 ex