METHOD FOR PRODUCTION OF FOOD ADDITIVES FROM SECONDARY SMOKED FISH RAW MATERIAL WITH APPLICATION OF THERMAL HYDROLYSIS Russian patent published in 2020 - IPC A23L17/00 A23L33/115 A23L33/18 A23J3/04 A23J3/30 

FIELD: biotechnology; food industry.

SUBSTANCE: invention relates to food and biotechnology industry, aims at production of food additives of lipid, peptide and mineral-protein composition from secondary smoked fish raw material. Method envisages raw material milling, homogenisation, de-fatting, thermal hydrolysis, thermal treatment, fractionation, cooling and drying. Preliminary separation of fat is carried out at ratio "fish raw material : solution" 1:1–1:2 at temperature 60–100 °C. After that, primary fat separation is performed by centrifugation at 3,500–4,000 rpm. Then thermal treatment of previously defatted mixture is carried out at temperature 120–170 °C and pressure of 2–10 bars for 1–4 hours and cooling. At that, mixture is cooled first to temperature of plus 60–80 °C, after which cooled mixture is fractionated by centrifugation at 3,500–4,000 rpm is divided into peptide, mineral-protein products and residual fat. Then products are dried to moisture content of 4–8 % and cooled to temperature of 15–25 °C.

EFFECT: invention allows to produce food additives from fish secondary raw materials with high organoleptic indices, increased biological value and extended storage life.

1 cl, 1 tbl