PRODUCING METHOD OF FOOD PRODUCT FROM FISH MILT Russian patent published in 2009 - IPC A23L1/325 A23L1/24 

FIELD: food industry.

SUBSTANCE: invention relates to fish industry, particularly to the food product manufacturing from fish milt and can be used for emulsion type mayonnaise production. Frozen fish milt is defrosted, blanched during 10-15 min at the temperature of 100-110°C, minced, solution of proteolithic enzymes is added in the process of viscolisation in the quantity of 5-10 proteolithic units for 1 kg of fish milt. Then salt, sugar, preservatives, vegetable oil, acetic acid and later flavouring agents and/or boiled, minced aquatic organisms, such as cucumaria or soya cream are introduced to the obtained mass in 10-15 min. The obtained mixture is fermented and viscolised during less than 30 min at temperature of 40-45°C. Prior to packing the finished product is heated during 10-5 min at temperature of 85-95°C.

EFFECT: Obtaining of the product from fish milt, that is similar to mayonnaise type sauce in its characteristics and with storage life of 4 months at temperature 0°C.

4 cl, 3 ex