Method for increasing proteolytic activity in a bath remaining after marinating herrings

摘要

the object of the application is the way proteolitycznej elevations in bath remaining after marynowaniu herring, which is characterized by the fact that a bath after removal of fat and the suspension is subjected to at least one slow freezing and rozmrau017caniu, to maintain the cooling bath temperature of 1 - 7u00b0c.preferably with bath after freezing and rozmrau017caniu removes bacteria, giving her mikrofitracji. another way is characterized by the fact that the bath after the removal of fat and the suspension is subjected to the action of ultrasonic, low frequency and high power by at least 1 - 5 minutes.favourably after ultrasonic bath leaves treated by at least 1 hour cooling temperature of 1 - 7u00b0c. another way is characterized by the fact that the bath after the removal of fat and the suspension is subjected to the action of mechanical homogenization by no . 1 min, but no longer than 2 min, cooling temperature of 1 - 7u00b0c.another way is characterized by the fact that the bath after the removal of fat and suspension is subjected to nanofiltracji filters of dashboard (cut off) from 1 to 1000 kda, preferably not less than 200 kda or greater than 10 kda.