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, bones cooking with periodic depressurisation of the cooking mixture for its volumetric boiling till the muscular tissue lumps are separated from bones. Then the muscular tissue lumps are removed, dried in a carbon dioxide flow at supercritical state and finely ground.
EFFECT: produced food additive has neutral organoleptical indices, storage life no less than 2 years and may be used for enrichment of food products with protein and mineral substances.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FOOD ADDITIVE OF FISH PROCESSING WASTES | 2010 |
|
RU2432781C1 |
| METHOD FOR PRODUCTION OF FOOD ADDITIVE OF FISH PROCESSING WASTES | 2010 |
|
RU2434536C1 |
| NATURAL MINERAL FOOD ADDITIVE PRODUCTION METHOD | 2011 |
|
RU2472355C1 |
| METHOD FOR PRODUCING BIO-ADDITIVES OF FISH BONE TISSUE | 2015 |
|
RU2603922C1 |
| METHOD OF PRODUCING FISH PASTES WITH USE OF SECONDARY FISH PROCESSING RESOURCES | 2016 |
|
RU2633874C1 |
| METHOD FOR MANUFACTURE OF NATURAL STRUCTURE FORMING AGENT | 2011 |
|
RU2494642C2 |
| METHOD FOR COMPLEX PROCESSING OF LOW-VALUE RAW FISH MATERIAL | 2015 |
|
RU2619986C2 |
| TERNARY POLYFUNCTIONAL FOOD COMPOSITION FOR SPECIAL PURPOSE FOOD PRODUCTS | 2018 |
|
RU2726109C2 |
| METHOD FOR PRODUCTION OF FISH SNACKS FROM BONE AND CARTILAGE WASTES FROM CUTTING OF PACIFIC SALMON | 2023 |
|
RU2824382C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FRIED LARGEHEAD HAIRTAIL IN TOMATO SAUCE" | 2013 |
|
RU2497403C1 |
