FIELD: food industry.
SUBSTANCE: method includes grinding of frozen raw material and its thermal treatment. Thermal treatment is carried out at 45-75°C during 20-50 minutes. Obtained product is divided into pork raw tallow and grax which is additionally exposed to fat extrication bringing in isopropanol and heating till temperature of 20-70°C during 20-50 minutes. Extricated fat and raw tallow are being mixed.
EFFECT: invention allows to increase amount and quality of fat.
2 cl
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