METHOD FOR PRODUCING COLLAGEN-CONTAINING FOOD PRODUCTS Russian patent published in 2022 - IPC A23L29/00 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the field of food industry and can be used in production of functional drinking beverages and functional food products. The method for processing fish skin with scales includes using fish skin with scales as a raw materials, washing the raw materials with water, processing the raw materials in a mixer using table salt and ice until scales are removed from the skin, followed by washing with water, fractioning the mixture, exposing the fish scales to heat treatment in a liquid containing at least one type of organic acid, which is a juice, at a temperature of 85 to 100°C for 0.5 to 5 minutes, fractioning, using the heat-treated liquid as functional beverages, homogenising the skin and using as a functional food product. When processing the raw materials in a mixer, salt is taken in an amount of 5% and ice in an amount of 20% from the weight of raw materials, and after fractionation, the fish skin and scales are mixed with water in separate containers in a mass ratio of 1:4, a mixture of salt, citrus peels, baking soda, taken in an amount of 5%, 5% and 1% from the weight of fish raw materials, respectively, is added to each container and held for at least 30 minutes. After holding, the liquid fraction is separated and the solid fraction in the form of fish raw materials and citrus peels is washed with water. The mixture of skin and citrus peels is then held for 18 to 48 hours in a liquid containing at least one type of organic acid at a temperature of no more than 4°C with a ratio of solid fraction and liquid 1:3 to 4. The liquid mixture of fish skin and citrus peels is then homogenised to produce a functional product in the form of dispersion and stored frozen. The heat treatment of fish scales is executed in a mixture with citrus peels, and after fractionation, the treated liquid in the form of a first functional beverage is separated. The heat-treated mixture of fish scales with citrus peels is homogenised, held for 18 to 48 hours in a liquid containing at least one type of organic acid at a temperature of no more than 4°C at a mass ratio of solid fraction and liquid 1:2 to 4, then fractionated. The resulting liquid is sterilised to produce a second functional beverage, and the mixture of fish scales and citrus peels is re-homogenised to produce a functional food product and stored frozen.

EFFECT: invention improves the organoleptic quality indicators for the smell and flavour of the resulting products, increases the digestibility by the human body of the food additive made of fish scales, and retains the beneficial natural properties of fish skin in the finished product.

1 cl, 1 tbl, 3 ex