METHOD OF PRODUCING PRESERVES IN JELLING SAUCE Russian patent published in 2003 - IPC

FIELD: fish industry, particularly, methods of preserves production. SUBSTANCE: preliminarily dressed and salted raw material is packed in cans, sauce is introduced in them with the following sealing of cans. Jelling sauce is use as a sauce, which is prepared by homogenization at temperature not lower 60 C of vegetable oil, broth, chitosan solution, smoking agent and flavor additives at the following ratio, mas.%: vegetable oil, up to 45.0; broth, 25.0-32.5; chitosan solution, 3.0-8.0; smoking agent, 0.5-3.0; flavor additives, the balance. Smoking agent is preliminarily cleaned with chitin in amount of 0.5-2.0% or by dry chitosan in amount of 0.5-1.0%. EFFECT: extended assortment of preserves due to giving them treating-and-prophylactic properties caused by chitosan including in composition of sauce and producing positive action on man's organism. 2 cl