METHOD FOR THE PRODUCTION OF CHOPPED FROZEN FISH SEMI-FINISHED PRODUCTS Russian patent published in 2020 - IPC A23L17/00 

FIELD: food industry.

SUBSTANCE: method includes defrosting of fish, its cutting on fillet, washing, production of mince, its mixing with vegetal components, semi-products molding and their freezing. Mince is additionally added with 1:9 hydrated food collagen hydrolyzate from secondary products of fish cutting. Hydrolyzate is obtained by degreasing products of cutting fish with alcohol-ether mixture in ratio of 1:1 for 2–4 hours, further demineralization of raw materials with 3 % acetic acid for 12–24 hours at t=18–25 °C with subsequent neutralization with 2.5 % sodium hydroxide solution to pH 5.8–6.2. Mixture is washed with running water for 1 hour and minced with diameter of holes of grid 9–12 mm. Obtained mass is hydrolyzed with a solution of an enzyme preparation Collagenase with proteolytic activity of 60 units/g in amount of 0.3 % of the weight of material for 12–24 hours at temperature of 37 °C, with further inactivation at temperature of 80 °C for 10 minutes, cooling to temperature of 25 °C with subsequent centrifugation of hydrolyzate, sublimation drying of hydrolyzate for 30 hours at its initial temperature of -50 °C final 25 °C and milling until homogeneous powder. Semi-products are prepared at a certain ratio of the recipe components.

EFFECT: invention ensures production of semi-finished products with balanced food and biological value.

1 cl, 2 tbl, 2 ex, 1 dwg