METHOD FOR PREPARATION OF TREPANG WITH HONEY IN JELLY Russian patent published in 2014 - IPC A23L1/00 

FIELD: food industry.

SUBSTANCE: method envisages heat treatment of skinned trepang at a temperature of 75-95°C during 1-3 minutes under continuous stirring conditions. Then trepang is milled into pieces sized no more than 1 cm² and chopped during 5-15 minutes. One mixes honey heated up to 45-60°C and a food gelling additive taken in an amount of 5-25% of honey weight. The produced mixture is heated at a temperature of 45-60°C till complete additive dilution; then the mixture is cooled to 26-35°C and introduced into the milled trepang. The components stirring is performed in the cutter at the following weight fractions ratio: mixture of honey with gelling additive - 30-60%, trepang - 40-70%. After packing, the ready product is cooled to a temperature no higher than 15°C.

EFFECT: invention allows to manufacture a homogeneous consistency product with preservation of beneficial properties of trepang and honey.

2 cl, 4 ex