METHOD FOR PREPARATION OF JELLIED TREPANG AND HONEY PRODUCT (VERSIONS) Russian patent published in 2014 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves trepang skinning with preliminary release of water, trepang milling, honey introduction, the mixture stirring, maintenance with everyday stirring and packing. Before milling, skinned trepang is thermally treated at a temperature of 75-95°C during 1-3 minutes under continuous stirring conditions. Trepang is milled into pieces sized no more than 1 cm² and chopped during 5-15 minutes. Honey heated up to 26-35°C is introduced. The components stirring is performed in a cutter at the following ratio of weight fractions: honey - 30-60%, trepang - 40-70% till homogeneous mass production. The mass is maintained with everyday stirring during 3 weeks at a temperature of 0°C - 5°C. Then a food jellying additive in an amount of 1-10% of the total weight of trepang and honey is introduced into the produced mass under stirring conditions. Then the mixture is heated at a temperature of 55-95°C during 10-40 minutes.

EFFECT: invention ensures manufacture of a product with high biological activity and extended storage life.

2 cl, 4 ex