METHOD FOR PREPARING OF DELICACY FISH PRESERVES Russian patent published in 2006 - IPC A23B4/44 

FIELD: fish industry, in particular, production of preserves from various kinds of fishes, including those which are commonly not used in production of delicacy preserves.

SUBSTANCE: method involves using 40-50%-aqueous solution of soya concentrate as soya protein component; introducing said solution while constantly whipping-in vegetable oil and acetic acid solution of chitosan into resulting mixture; after formation of stable emulsion, introducing smoke-flavoring preparation into sauce. Sauce components are used in the following ratio, wt%: vegetable oil 30-50; acetic acid solution of chitosan 20-30; aqueous solution of soya concentrate 20-30; aqueous solution of smoke components 5-10%. Liquid smoking media enriched with phytoadditives are used as aqueous solution of smoke components. It is recommended that whipping procedure be executed by electromechanical means at rotational velocity of 800-1.200 rev/min during 5-10 min. Quality of fish preserves in sauce is brought to the level allowing said preserves to be referred to the category of delicacy preserves regardless of kind of fish.

EFFECT: improved quality and increased storage time of fish preserves.

2 cl, 1 tbl, 5 ex