METHOD FOR PREPARING A DEEP-FRYING COMPOSITION Russian patent published in 2021 - IPC A23D9/02 C11B5/00 

FIELD: food industry.

SUBSTANCE: method for preparing a deep-frying composition is characterised by melting the raw ostrich fat for 60 to 120 minutes at a temperature of 80 to 95°C and a residual pressure of 20 mm Hg., preliminarily mixed with an electrocally activated liquid - a catholyte produced by electrolysis of a 10% aqueous NaCl solution at a direct current strength of 0.5 to 0.6 A and a voltage of 36 to 50 V, with a pH of 9 to 11 with an oxidation-reduction potential of (-400) to (-700) mV and a mass fraction of NaCl of 3 to 5%, separating into liquid and solid fractions by decanting, introducing a stabilising additive in the extracted liquid fraction at a temperature of 24 to 26°C, blending the molten solid fraction with the liquid fraction containing a stabilising additive at a ratio of 1:1.5, wherein a CO₂ extract of marjoram or oregano is used as a stabilising additive, taken in an amount of 0.01 to 0.20% of the total weight of the composition.

EFFECT: invention provides a possibility of increasing the oxidating stability of the deep-frying composition, reducing the degree of carryover thereof with the product.

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