FIELD: food industry.;SUBSTANCE: invention is related to food industry, in particular, to meat processing branch. The method involves collection of meat trimming wastes, removal of visible fat and muscular tissue remains, washing in 30-35°C flowing water during 5-10 min; milled in a mincer with 2-3 mm diametre holes, the milled mass treatment with enzyme preparations. At the first stage one applies Neutrase 1.5 MG general proteolytic activity enzyme preparation for removal of ballast substances; to provide for that one prepares a water solution of the preparation and adds it to the milled mass with a water duty of 1:2, the dosage being 5 proteolytic activity units per 1 g of raw material. Treatment proceeds during 2-2.5 h at a temperature of 45-55°C and pH=6.8-7.2. After treatment the solid fraction is washed with water for removal of hydrolysis products and the enzyme and separated by way of centrifugation at a 83 rps rotation rate during 5 minutes. Then one proceeds with milling on a homogeniser; added to the milled mass is a water solution of "Food Collagenase" collagenolytic activity enzyme preparation with a water duty of 1:2, taken in a quantity of 6 proteolytic activity units per 1 g of raw material. Treatment proceeds during 2.5-3 h at a temperature of 37-40°C and pH=6.8-7.2. Solid fraction is washed with water for removal of hydrolysis products and the enzyme and separated by way of centrifugation at a 83 rps rotation rate. The produced collagen hydrolysate is packaged into polyethylene bags and frozen.;EFFECT: method ensures enhancement of the functional collagen product quality and output, technological process intensification, and collagen native structure preservation.;1 tbl, 2 ex
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