FIELD: food industry.
SUBSTANCE: method involves fish raw materials milling, water addition, the mixture stirring and warming up to 40-55°C. Then one introduces a proteolytic enzyme preparation solution with concentration corresponding to 70-75 units of proteolytic activity per 1 kg of soft tissues. The mixture is fermented during 30-40 minutes and inactivated during 10-15 minutes at a temperature of 80-90°C. The liquid part is separated from the bone mass. A protein part is excreted from the liquid part, cooled to a temperature no higher than 50°C and mixed with sodium pyrosulphite in an amount no more than 2% of the protein residue weight.
EFFECT: invention ensures the product biological value and storage life increase.
3 cl, 4 ex
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