METHOD FOR PREPARING TREPANG WITH HONEY Russian patent published in 2017 - IPC A23L17/00 

FIELD: food industry.

SUBSTANCE: method includes cleaning trepangs, chopping, adding honey, stirring, infusing with daily stirring, adding a structurant, heating the mixture, packing. Trepangs are cleaned with the separation of corollas, entrails and circumanal area. Trepangs are ground into pieces not larger than 0.1-0.5-1 cm² and mixed with honey at a temperature of 20-25°C at a ratio in wt: honey 45-50%, trepang 50-55%. Sorbic acid is then added in the amount of 0.1% to the weight of the product. The components are stirred in a cutter to form a homogeneous mass, which is then held with daily stirring for 15-30 days at a temperature of 0°C to 6°C. The structurant in the amount of 0.9% by weight of the product and ascorbic acid in the amount of 0.1% by weight of the product are added to the resulting mixture. The mixture is pasteurized at the temperature of 70°C for 10-15 minutes with constant stirring and packed by the method of hot filling at a temperature of 60-70°C. As a structurant, xanthan gum or locust bean gum is used. The viscosity of the finished product is from 2.5 to 4.0 Pa⋅s.

EFFECT: invention allows to obtain a product with stable structure, high content of biologically active substances and extended shelf life.

3 cl, 6 ex