FOOD COLLAGENIC EMULSION PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/562 

FIELD: food industry.

SUBSTANCE: invention is related to fish processing industry. Method includes washing of fish raw materials, its coarse grinding, consecutive processing of the ground raw materials with table salt solution, with water, with enzyme preparation solution, washing of dry fraction with water for dietary fibres and enzyme remainants removal and dispergation. Pond fish skin is used as fish raw materials. Dry fraction is processed with collagenase enzyme preparation solution, whereat the solution is produced from one part of enzyme and three parts of distilled water. Soaking process is performed during 12 hours at the temperature of 4-6°C and dry fraction and enzyme water solution ratio of 1:2 respectively. Processed dry fraction is washed with flow water for dietary fibres and remaining enzyme removal, isolated soya protein and ice taken in ratio 10:0.5:2.5 respectively is added. The obtained mass is chopped till sour cream like condition. Salt is added in the end of the process on the basis of 2.5% to emulsion mass.

EFFECT: invention provides for simplify and shorten the processing period.

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