FLAKY ANALOGUES OF FISH PRODUCTS AND SUCH ANALOGUES PREPARATION METHODS Russian patent published in 2015 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for preparation of a fish analogue, having a flaky appearance or a texture, involves: creation of a homogeneous mixture of one or several proteins in amounts sufficient for production of a ready fish analogue containing approximately 18-25% of protein, one or several fats in amounts sufficient for production of a ready fish analogue containing approximately 3-9% of fat and water in amounts sufficient for production of a ready fish analogue containing approximately 60-85% of moisture, the mixture emulsifying at temperature increasing from approximately 130 to 160°C under pressure increasing from approximately 60 to 100 psi and the emulsion cooling to the temperature equal to approximately 15 to 40°C with pressure decreasing to atmospheric value till production of a fish analogue having a flaky appearance or texture. A fish analogue having a flaky appearance or texture as well as a fish analogue having a flaky appearance or a texture additionally having an appearance of fish with skin.

EFFECT: invention allows to manufacture a product having a realistic fish-like appearance and texture.

30 cl, 6 dwg, 2 tbl, 3 ex