FIELD: fish industry, in particular fish reprocessing.
SUBSTANCE: claimed method includes milk protein casein application as jelling component. Casein prepared from preliminary defrosted and prepared fish skin at 90-95°C with spices and spicy greens is dissolved in broth having temperature of 60-65°C in amount of 14 % based on broth mass. Then NaOH or KOH is added to adjust pH 6.6-7.0.
EFFECT: method of increased yield; target product of improved quality, and biological and nutrient value.
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