FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages cooking fish broth of food product production wastes. Then one introduces a structure-former composition into the broth. The protein component is represented by products of hydrolysis of collagen contained in the fish broth; the polysaccharide component is represented by agar and sodium alginate. Agar and sodium alginate are introduced into the cooled broth. Then it is maintained during 40 minutes for swelling. Then the broth is heated till dissolution of the structure-forming components.
EFFECT: invention allows to produce a product with improved dietary properties and extend the range of gelating fillers.
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