FIELD: food-processing industry, in particular, production of structurizers in fish industry.
SUBSTANCE: method involves washing; cooking; separating bouillon; filtering and drying; grinding fish wastes into 5-10 g pieces and subjecting to thermal processing at temperature of 100-150 C; adding milk whey in the ratio of 1.0:(0.5-2.5) during 40-90 min at pH value of 4.1-6.1; subjecting to dehydration.
EFFECT: simplified process for producing of structurizers and improved quality of structurizers.
8 ex
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