FOOD FISH-AND-BONE FLOUR MANUFACTURE METHOD

摘要

FIELD: food industry.;SUBSTANCE: for food fish-and-bone flour manufacture fish wastes in the form of bones with fillet residue are milled till homogeneous mass obtainment. Drying is performed at a temperature no higher than 60°C till the product moisture content is equal to 5-10%. Milling is performed in a mill with a sieve insert with cells sized 0.3-0.5 mm with milling bodies rotation frequency equal to 800-1200 rpm.;EFFECT: product nutritional and taste properties preservation due to treatment at low temperature.