FIELD: food industry.
SUBSTANCE: method involves defrosting the milts, grinding, fermenting with proteolytic enzymes, introducing the recipe components, homogenization, pasteurization and packaging. The milts are ground in a raw form. Fermentation is carried out for 15-20 minutes. Introducing the recipe components is carried out simultaneously with the homogenization within 3-5 minutes.
EFFECT: obtaining a food emulsion product from fish milts.
2 cl, 2 dwg, 4 tbl, 6 ex
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