METHOD OF MANUFACTURING FOOD PROTEIN PRODUCT WITH AIR-POROUS STRUCTURE (VERSIONS) Russian patent published in 2008 - IPC A23L1/325 

FIELD: food products manufacturing technique.

SUBSTANCE: method involves using fish skin and/or fish swimming bladders as collagen basis. According to the first variant the collagen basis is primarily heat treated, ground, components are mixed and molded. The molded mixture is treated with heat up to moisture content 10% at most and with simultaneously even pressing on two sides with the strength sufficient for preventing the product deformation. According to the second variant the collagen basis is ground, components are mixed and extruded with the following drying of the product up to moisture content 10% at most. According to the third variant the collagen basis is dusted with mixture of food additives, flavors and food colorings and heat treated up to moisture content 10% at most and with simultaneously even pressing on two sides with the strength sufficient for preventing the product deformation.

EFFECT: invention allows manufacturing food product with porous structure and with high nutrition value.

11 cl, 15 ex