FIELD: fishing industry.
SUBSTANCE: invention relates to the fishing industry, and in particular to a method for producing functional products of osteotropic orientation. The method consists in thermal heating of meat and bone fish raw materials in a whey medium, dividing the raw materials into muscle and bone tissues with fine grinding of each part. As an additive of plant origin, apple pomace is used in a finely ground state; as food components, a 2% solution of chitosan in fish broth with milk whey formed by heat heating of meat and bone raw materials is used. Dehydration of molded snacks is carried out at a temperature of 150-180 °C for 15-30 minutes. The quantitative ratio of the starting components has been selected.
EFFECT: osteotropic product.
1 cl, 2 tbl, 19 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FUNCTIONAL FISH PRODUCT | 2015 |
|
RU2594533C1 |
| PRODUCT COMPOSITION WITH BIOLOGICALLY ACTIVE PROPERTIES | 2013 |
|
RU2552444C1 |
| METHOD OF OBTAINING FOOD ADDITIVES FROM SECONDARY FISH RAW MATERIALS USING HYDROLYSIS | 2018 |
|
RU2681352C1 |
| METHOD FOR PRODUCTION OF FISH SNACKS FROM BONE AND CARTILAGE WASTES FROM CUTTING OF PACIFIC SALMON | 2023 |
|
RU2824382C1 |
| PRODUCTION METHOD OF FOOD PRODUCT WITH CHONDROPROTECTIVE ACTION | 2008 |
|
RU2355240C1 |
| METHOD FOR PRODUCTION OF FOOD ADDITIVES FROM SECONDARY SMOKED FISH RAW MATERIAL WITH APPLICATION OF THERMAL HYDROLYSIS | 2020 |
|
RU2727904C1 |
| METHOD FOR PRODUCTION OF A PROTEIN FOOD ADDITIVE FROM MEAT AND BONE RAW MATERIAL | 2020 |
|
RU2728468C1 |
| HOT SMOKED FISH COOKING METHOD | 2022 |
|
RU2792451C1 |
| MILK PEPTIDE SAUCE | 2023 |
|
RU2821540C1 |
| METHOD FOR COMPLEX PROCESSING OF HAMMARUS MAXILLOPOD | 2006 |
|
RU2318831C1 |
