FIELD: food industry.
SUBSTANCE: invention relates to a technology of processing fish wastes to produce a food additive. The method envisages preparation of fish-bones with muscular tissue lumps, drying and milling. Prior to drying one performs cooking of the muscular tissue (while barbotaging saturated steam into the water) till separation of the muscular tissue lumps and their removal. Drying is performed in a carbon dioxide flow at supercritical state till residual moisture content is nearly 5%; milling is performed into no more than 0.6 mm particles.
EFFECT: invention allows to produce a food additive for enrichment of food products with protein and mineral substances with neutral organoleptical indices and storage life no less than 2 years.
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