METHOD FOR PRODUCTION OF FISH GELATINE Russian patent published in 2020 - IPC C09H1/00 

FIELD: fishing industry.

SUBSTANCE: fish gelatine production method envisages fish scales sorting, washing with 5 % sodium chloride solution at temperature of 10–20 °C, hydromodule 1:4 for 1 hour, then washed with tap water under similar conditions, water is drained, scales of fish are cooled or frozen with large volume of raw material. Then one performs maceration of fresh or thawed fish scales with solutions of organic or inorganic acids at pH 2–4 for 6–28 h and liming with alkaline solution at pH 10–14 for 24–96 h at temperature of 15–20 °C, neutralization to pH 6–7, after which scales are washed in tap water at temperature of 10–20 °C, followed by extraction in drinking water and stirring, draining and filtering the extract from impurities of attendant substances, is combined with a plasticiser – glycerol in ratio of 100:1 at temperature of 30–40 °C, dried in inventory forms at temperature of 20–50 °C for 6–24 hours with intensive air circulation to moisture content of not more than 16 %. Then fish gelatine is deodorised at temperature of 100–110 °C for 20–30 minutes, cooled to ambient temperature, sorted, packaged, labeled and stored under certain conditions.

EFFECT: invention allows to produce fish gelatine with high quality indices, without using chemical preserving agents.

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