FIELD: biotechnology.
SUBSTANCE: sausage collagen casing is ground on a cutting machine. Ground raw material is combined with an aqueous solution of hydrochloric acid with a concentration of 0.05 % in the ratio 1:10, pepsin is added in an amount of 3.0–3.5 g per 100 kg of the collagen casing. Mixture is intensively mixed at 40 °C for 2.5–3 hours. Water-logged raw material is hydrolyzed with 0.75–1 % hydrochloric acid in a ratio of 1:2.3–2.5, respectively, at a temperature of 125–130 °C for 4–6 hours and cooled. Neutralize with sodium hydroxide to pH = 6–7. Filter and evaporate the mixture to a concentration of 30 % solids. Dry the product at a coolant temperature of 180–190 °C at the inlet to the drying unit.
EFFECT: invention consists in reducing production waste, obtaining digestible and assimilable protein products.
1 cl, 2 ex
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