METHOD FOR PRODUCING PROTEIN-COLLAGEN EMULSION BASED ON MEAT AND BONE RESIDUE FOR USE IN FOOD PRODUCTION Russian patent published in 2019 - IPC A23J1/10 A23J1/02 A23J3/04 A23J3/30 

FIELD: food industry.

SUBSTANCE: invention relates to meat, poultry-processing industry and biotechnology. Method comprises water hydrolysis of meat-and-bone residue of mechanical deboning of chicken (MDC) at ratio of 2-3:1 (water to MDC) at temperature of 100 °C for 180 minutes. Cooled to 35–40 °C. Bioconversion is carried out at temperature of 35–40 °C for 600–780 minutes using a preparation of microorganisms containing Bacillus subtilis in dosage 0.5 × 10¹⁰-2 × 10¹⁰ CFU to MDC weight. Heat treatment of the product in an infrared oven at temperature of 60 °C and residual pressure of 4-5 kPa.

EFFECT: invention ensures production of a food product having high organoleptic properties (high taste properties) and functional properties, increased food value, product after bioconversion contains a digestible MDC protein, contains considerably less salts than in acid and alkaline methods of hydrolysis.

1 cl, 6 ex