FIELD: food industry.
SUBSTANCE: invention is related to production of ferment preparations. The method involves raw material autolysis at a temperature of 45-50°C during 30-36 h in a 10-15% water-and-alcohol solution of dill extract. Then one performs the mixture centrifugation, autolysate separation and drying. The total weight ratio of ethyl alcohol to raw material is 5-7.5%, dry substances content being 1.5-2.5%. The raw material is represented by Dreissena polymorpha Pallas mussel.
EFFECT: invention allows to manufacture a preparation with high fermentative activity and organoleptic attractiveness.
1 tbl, 19 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING FRESHLY SALTED CREAM-LIKE PRODUCT OF HYDROBIONTS | 1991 |
|
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| METHOD FOR MAKING LIGHT-SALTED NON-MATURING FISH PRODUCTS | 1988 |
|
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| METHOD OF PRODUCTION OF THE PROTEOLYTIC ENZYMATIC PREPARATION MADE OUT OF THE VISCERA | 2005 |
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| METHOD FOR COMPLEX PROCESSING OF BURYING CLAMS (VERSIONS) | 2002 |
|
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| DELICACY CANNED FOODS PRODUCTION METHOD | 1998 |
|
RU2127525C1 |
| METHOD OF PRODUCTION OF LIGHT-SALTED FISH PRODUCTS | 0 |
|
SU1745179A1 |
| METHOD OF PRODUCTION OF FOOD PROTEIN PRODUCTS | 2007 |
|
RU2331202C1 |
