FIELD: food industry.
SUBSTANCE: invention relates to moisture keeping method in uncooked food with help of peptide. Additives are added to uncooked food. Additives are chosen from group consistng of: (a) peptide mixture produced from protein mixture and (b) peptide mixture from peptide mixture (a) mixed with protein mixture. Peptide (a) mixture is chosen from a group consisting of (1) fluid protein acid bath with pH 3,5 or less, (2) dry protein mixture obtained by drying acid bath (1) or mixture (1) and (2). (4) Fluid protein acid bath mixture or (5) dry protein mixture obtained by drying acid bath (4) or mixture (4) and (5) is used as protein mixture as a pert of peptide mixture (b). Dry protein mixture and fluid protein acid bath contain myofibrillar and sarcoplasmic proteins which in its turn are obtained from hepatic soft tissue. Mentioned additives are added by putting on at least one surface of uncooked food, mixing with food, injecting into food or by combination of at least two mentioned methods.
EFFECT: invention provides significant moisture retention during food cooking.
74 cl, 11 tbl, 11 ex
