FISH-AND-VEGETABLE CRISPS PRODUCTION METHOD Russian patent published in 2019 - IPC A23L17/00 

FIELD: food industry.

SUBSTANCE: method for production of fish-and-vegetable crisps is proposed, it includes cooking and milling of vegetal component, cooling, mixing of fish and boiled vegetal components, introduction of taste additives, mixing, molding of mixture. Fish component is represented by a carotenoprotein concentrate with astaxanthin content of not less than 0.07 % on a dry substance, and vegetal raw material is represented by lentil. During cooking, lentils and water are taken at ratio of 1:2, and lentil grinding after cooking is carried out without removing the liquid, in addition, the carotenoprotein concentrate to the weight of the dry substances of lentils is taken in ratio of 1:1.5, and subsequent drying is carried out in vacuum at temperature of 40–50 °C and pressure of 8–10 kPa for 60–70 minutes.

EFFECT: method ensures production of a product with high protein content.

1 cl, 1 dwg, 5 tbl, 6 ex