RU2427616C1 - "eikonol" fish oil production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: fish oil production method envisages fish raw material preparation and mincing, fish mince acid hydrolysis by way of treatment with a food acid taken in a quantity sufficient for the mixture pH to be 4.5-5.2 at a temperature no more than 45C and stirring during 30-60 min. Then one isolates a lipid-and-protein, a water and an albumen-and-mineral fractions. The produced water and an albumen-and-mineral fractions are subjected to separation, concentration and drying to produce complex enzyme feed preparations. The lipid-and-protein fraction is subjected to separation with feed preparations produced from the resultant non-fatty incidental substance. The purified lipid fraction with acid value no more than 2.5 mg KOH/g is refined, chilled to 0C and maintained at such temperature during at least 3-4 hours. The one isolates liquid triglyceride fractions in an inert gas current by way of vacuum filtering or layer-by-layer fraction drain of in thermostated batch centrifuges. The obtained liquid triglycerides with peroxide value over 120 O2 milliequivalents/kg, subjected to treatment with an antioxidant, purification by way of vacuum-filtering on silica gel at least 4-6 cm thick Added to the purified product is linseed-oil with the produced oil mixture additionally treated with an antioxidant and packaged in an inert gas current under vacuum conditions. The raw material may be represented by raw fish, live, chilled and frozen fish, chilled and frozen semi-product and wastes of fish dressing for food products manufacture. The food acid may be represented by acetic, hydrochloric and orthophosphoric acid. The antioxidant may be represented by LATL, krill oil or a-tocopherol. The inert gas is represented by CO2. ^ EFFECT: preservation of the native natural properties of the lipid fraction and specific pharmacological activity of fish oil; efficient usage of fish raw material. ^ 12 cl, 1 dwg

Description

The invention relates to the food and fish industry, in particular to a technology for the production of emulsion protein-fat products based on fish raw materials using fish oils as a fat component, and can be used in the pharmaceutical industry to obtain lipid-containing anti-atherogenic drugs with stimulating reparative activity processes in the treatment of wounds and burns, as well as in the manufacture of food products, for example, for the preparation of sauces, salad dressings and products with therapeutic and prophylactic properties.

The high content of polyene fatty acids (PUFAs) in lipids, especially eicosapentaenoic and decosapentaenoic, determines their pharmacological properties, namely: a positive effect on lipid metabolism, a decrease in serum cholesterol and triglycerides, normalization of the plasma lipiprotein spectrum, relief of the anti-asthma, antitumor effect resistance to toxins, immunostimulating effect.

A known method of producing a complex of biologically active lipids from fish processing industry waste, including enrichment and grinding of raw materials, processing of raw materials with stabilizing additives and water, heating of lipids with subsequent separation of the phases by settling, separation and purification of the complex of lipids. All processes are carried out at temperatures above 50 ° C. The raw materials used are adipose tissues of the entrails of whitefish, salmon and sturgeon fish (muksun, peled, pyzhyan, vendace, nelma, sturgeon) [RF Patent No. 2077552, cl. C11B 1/00, A61K 35/60, publ. 04/20/1997].

The disadvantage of this method is the production of lipids at elevated temperatures, namely the melting of lipids, which affects the final product - fish oil, which loses vitamins and enzymes when heated.

A known method of obtaining a complex of lipids and vitamins from fish eggs, characterized in that they use rejected salmon fish rosette, washed with a 2.5-10% salt solution, remove the excess salt solution, destroy the oysters, separate the caviar juice from the connective tissue and egg shells , incubated for 2-10 days at a temperature of 0-10 ° C until the maximum separation of fat and water-soluble components is achieved, a layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged. The destruction of the ovaries is carried out by pressing or homogenization. Caviar juice is separated from the connective tissue and egg shells by sedimentation and filtration methods [RF Patent No. 2287960, cl. A23L 1/328, publ. 06/20/2006].

Despite the fact that in the known method, fish raw materials are processed at low temperatures and at the same time a final product with a high content of vitamins is obtained, however, the technology causes a low yield of the finished product (8-14%) and the resulting product is quite expensive.

A known method of producing fish oil, including grinding raw materials, heat treatment (100 ° C) and centrifugation [USSR Author's Certificate N 1561939, class. A23K 1/00, 1988.].

This method does not allow to obtain high-quality fat, since phospholipids are destroyed under the declared regimes and thermal oxidation of lipids is accelerated.

There is also known a method of processing hydrobionts, which involves obtaining fish oil by grinding raw materials, adding acid to the homogenate, followed by exposure and lipid separation [GOST 9393-82 "Veterinary marine mammalian fat"].

The disadvantage of this method is that it does not provide a fat product with a high content of polyunsaturated fatty acids.

There is also a method of producing fish oil by grinding raw materials, tissue destruction, centrifugation, separation, cooling and aging of fats until the saturated fat fraction crystallizes and separates the unsaturated fraction [Zaitsev V.P. et al. Technology of fish products. Food industry. 1965, p. 596-603].

However, this method does not allow to obtain edible fish oil, sufficiently enriched with eicosapentaenoic and docosahexaenoic acids. In addition, since this method is intended only for the production of fat from the liver of fish, i.e. from raw materials, where the content of organochlorine pesticides is increased, it is practically impossible to obtain safe edible fat in this way without special cleaning.

The closest technical solution is the method of obtaining fish oil "Akonol", including grinding raw materials, tissue destruction, centrifugation, separation, cooling and aging of fats until complete crystallization of the saturated fat fraction and separation of the unsaturated fraction. The raw materials used pelagic fish, an iodine number of fat which is in the range 160-220 g J _2/100 g fat and raw materials with low commodity value. After grinding, food grade acid is added to the feed at an acid to fish ratio of 0.5-1.0: 100 and a temperature of 15 to 40 ° C to extract fat. Before cooling, the fats are refined to remove free fatty acids, and the fat is cooled to a temperature of 0 to 15 ° C for 5-20 hours, while the unsaturated fat fraction is separated by filtration under vacuum, and the final product is stabilized with 0.5- tocopherol 1 wt. [RF patent No. 2039793, cl. C11B 1/10, publ. 07/20/1995].

The method allows to obtain edible fish oil in the amount of 60-80% of all lipids of the feedstock, and this fraction consists mainly of triglycerides, the essential acid composition of which is practically unchanged, since the lipids are isolated without heat treatment, and are characterized by a significant content of eicosapentaenoic and docosahexaenoic acids, and can be used for therapeutic nutrition. The content in the obtained fish oil of organic chloropesticides is within acceptable limits. This is because fish oil is not obtained from the liver of fish, which contains an increased amount of organic chloropesticides.

However, the raw materials used with reduced commodity value do not allow it to be used rationally, and the resulting unused products exacerbate the economic and environmental aspects of enterprises. The use of antioxidants in technology - α-tocopherol - reduces the role of adverse reactions that adversely affect the quality of the obtained fish oil, but the specified technology for processing fish raw materials does not allow the maximum preservation of the native properties of the lipid fraction of the product.

The objective of the invention is to ensure the rational use of fish raw materials and the development of processing technology and extraction of the final product, which includes gentle modes of exposure, ensuring the preservation of native natural properties and specific pharmacological activity of fish oil.

To achieve this objective, a method for producing fish oil is proposed, including preliminary preparation of fish raw materials and its grinding, acid hydrolysis of the obtained minced fish by treating the latter with food grade acid in an amount that provides a mixture pH of 4.5-5.2 with stirring for 30-60 minutes at a temperature not exceeding 45 ° C, the separation of the obtained minced acid by centrifugation into lipidoprotein, water-protein and protein-mineral fractions with a density of respectively 0.91-0.94 g / cm ³ , 0.99-1.1 g / cm ³ and more than 1.1 g / s ^3.

The resulting water-protein and protein-mineral fractions are subjected to separation, concentration, drying to obtain complex enzyme feed preparations, and the lipidoprotein fraction is subjected to separation at 40-45 ° С, the resulting non-fatty impurities are sent to the stage of obtaining feed preparations. The purified lipid fraction with an acid number of not more than 2.5 mgKOH / g is refined to remove free fatty acids, cooled to 0 ° C and maintained at this temperature for at least 3-4 hours, then the fraction of liquid triglycerides is separated in an inert gas stream by filtration under vacuum, or layer-by-layer draining of the fraction, or on thermostatic batch centrifuges with a separation factor of at least 3000g. The resulting liquid triglycerides with a peroxide value of more than 10 mMequiv O ₂ / kg are subjected to treatment with an antioxidant in an amount of 0.5-1.0% at a temperature not exceeding 40 ° C in a thermostatically controlled vacuum concentrator and additional purification by vacuum filtration on silica gel with a layer thickness silica gel of at least 4-6 cm. Linseed oil in an amount of up to 20% of the total mass is added to the purified product, and the resulting oil mixture is subjected to additional treatment with an antioxidant in an amount of 0.1-1.0%. The target product is Packed in a stream of inert gas under vacuum.

The raw materials used are raw fish, live, chilled and frozen fish, chilled and frozen semi-finished products, fresh, chilled and frozen waste from cutting fish in the manufacture of food products.

It is advisable to prepare the fish raw material by washing it with water at a temperature of no higher than 12-15 ° C, separating the bone tissue and grinding into pieces no more than 7 cm long.

It is preferable to use acetic, hydrochloric, orthophosphoric acid as food acid, and carry out acid hydrolysis in a two-section batch reactor at a stirrer speed of 50-60 rpm.

It is advisable to separate the acid mince in a continuous three-phase horizontal centrifuge with a separation factor of at least 3500g, separating the lipidoprotein fraction on a three-phase separator preheated to 40-45 ° C with a separation factor of at least 5000g.

Cool the purified lipid fraction with constant stirring with a stirrer speed of 10-15 rpm.

It is advisable to use CO ₂ as an inert gas, and vacuum filtration should be carried out at a vacuum depth of 10 ^-2 -10 ^-4 mm Hg.

It is preferable to use LATL, krill fat, or α-tocopherol as an antioxidant, and silica gel with a grinding degree of 400-600 microns and a mass fraction of residual moisture not exceeding 2% should be used for suction filtering.

The technological process for the manufacture of Eikonol fish oil is carried out in the following sequence:

- reception and inspection of the quality and storage of raw materials;

- preparation of raw materials;

- grinding fish raw materials;

- acid hydrolysis (autofermentolysis) of minced fish;

- isolation of lipidoprotein, water-protein and protein-mineral fractions (centrifugation);

- processing of water-protein and protein-mineral fractions to obtain enzyme, feed and other drugs,

- treatment of the lipid fraction:

- purification from water and residues of protein substances (separation);

- normalization of acid number (refining, separation);

- purification from solid triglycerides (freezing, filtering or layer-by-layer draining of the liquid part);

- normalization of the peroxide value (application of an antioxidant, evacuation, vacuum filtration on silica gel);

- adding linseed oil;

- stabilization of fat with an antioxidant;

- vacuum packaging.

The drawing shows a General diagram of the technological process for obtaining fish oil, which also includes a processing unit for secondary products, ensuring the rational use of fish raw materials.

The quality of incoming raw materials for processing must comply with the requirements of standards and regulatory and technical documentation provided for by TU 9197-004-29388404-08.

For the manufacture of Eikonol fish oil, raw fish, live, chilled and frozen fish, chilled and frozen semi-finished products, fresh, chilled and frozen waste from cutting fish in the manufacture of food products are used. Can be used fish with mechanical damage, but in other respects meets the requirements of the first grade.

The following materials are used in the process of making Eikonol fish oil: acids - acetic, hydrochloric or phosphoric, drinking water, sodium or potassium hydroxide, edible salt, α-tocopherol or tocopherol acetate, silica gel, krill fat or antioxidant LATL (dietary supplement, certificate No. 77.99.23.3U.7516.12.04 of December 22, 2004).

The process is as follows.

Frozen raw materials before being sent for processing are thawed in air or in water at a temperature of no higher than 20 ° С until the temperature in the center of the block reaches from 0 to minus 5 ° С. Fresh, chilled and thawed raw materials are washed in running water.

Before grinding, the washed raw materials are separated from the water on stationary, rotary or vibrating screens with a hole diameter of not more than 50 mm.

Concentrated food acids are diluted with drinking water 2-3 times before use.

Prepared acid solutions are stored in hermetically sealed containers and served for mixing by metering pumps.

Unfinished fish and fish waste are ground in a spinning top or passed through a mincemeat separator (neopress) with the separation of bone tissue.

The diameter of the holes of the knife lattice of the top and the holes of the neopress drum is 5 ÷ 10 mm.

Large undivided fish (more than 30 cm long) and fillet waste of large fish before being chopped are pre-portioned using disk fish slicers into pieces no more than 7 cm long.

Raw materials ground on a spinning top or neopress are sent for further processing for the manufacture of fish oil.

Bone residue, separated by neopress, is pressed, dried and crushed in order to obtain fodder bone meal.

The crushed raw materials (minced) are treated with acetic, hydrochloric or phosphoric acid.

Stuffing and diluted acid with metering pumps are fed into a two-section batch reactor, where the mixture is kept under continuous stirring for 30-60 minutes, depending on the type of raw material.

The optimal mixing time is established empirically for each type of raw material according to the maximum yield of the lipid fraction and the minimum dry matter content in the aqueous fraction obtained by subsequent centrifugation of the acid minced meat.

The frequency of rotation of the reactor stirrer during the processing of minced meat with acid is 50-60 rpm, the temperature of the mixture is not higher than 45 ° C, pH 4.5-5.2. The pH control of the minced mixture is carried out periodically after loading each section of the reactor with a laboratory pH meter or continuously with stirring using a continuously flowing pH meter.

At the end of the time of processing the minced meat with acid, the mixture is fed into a continuous three-phase horizontal centrifuge with a dosing pump with a separation factor of at least 3500 g, with which the minced mixture is divided into lipidoprotein, water and protein-mineral fractions with densities from 0.91 to 0.94, respectively g / cm ³ ; from 0.99 to 1.1 g / cm ³ and more than 1.1 g / cm ³ .

The lipidoprotein fraction is sent for further processing for the manufacture of Eikonol fish oil.

To obtain a complex enzyme preparation, the water-protein fraction is subjected to separation, concentration and drying, or the fraction is used for feed purposes directly in crude form or after additional processing in the form of a complex enzyme preparation. It can be pasteurized for 20 minutes at a temperature of 60 ° C.

The dense protein-mineral fraction is sent for drying and crushing to obtain fish feed meal (GOST 2116-2000) or fish protein feed concentrate. The dense fraction can also be used for feed purposes in the form of wet pulp without drying.

The lipidoprotein fraction obtained by centrifuging the acid-treated minced meat is purified from water, residues of protein substances, free fatty acids.

Water and protein substances are separated on a three-phase separator with a separation factor of at least 5000 g preheated with hot water to a temperature of 40-45 ° C. The temperature of the water used to support the separator plates should be between 45 and 65 ° C.

Separated during separation, water and protein substances are attached to the appropriate fractions obtained after centrifugation of the minced mixture.

Obtained by separation, the purified lipid fraction with an acid number of 2.5 mg KOH / g or less is a semi-finished fish oil "Eikonol". The purified lipid fraction with an acid number of more than 2.5 mg KOH / g is refined to remove free fatty acids in order to normalize the acid number.

The semi-finished fish oil is further purified from saturated triglycerides, which includes the operation of freezing triglycerides to 0 ° C and subsequent separation of the solid fat by filtration. The minimum cooling time of the semi-finished fish oil "Akonol" is 3 ÷ 4 hours.

After cooling, the separation of solid and liquid triglycerides is carried out by vacuum filtration on a suction filter using a Belting cloth or layer-by-layer draining of the liquid part.

Filtration is carried out at a temperature of fat from 15 to 20 ° C, a vacuum depth of 10 ^-2 ÷ 10 ^-4 mm RT.article

Filtration and all subsequent operations are carried out in a stream of CO ₂ or another inert gas in order to prevent oxidation of lipids by atmospheric oxygen in the surface layer.

The separation of solid triglyceride sediment can be carried out on batch thermostatically controlled centrifuges with a separation factor of at least 3000 g.

Precipitation of solid triglycerides is directed to the manufacture of feed, cosmetic and technical products.

Semi-finished fish oil "Akonol" purified from saturated triglycerides with a peroxide value of more than 10 mMekv O ₂ / kg is subjected to additional processing to remove excess peroxides in order to normalize the peroxide number, for which an antioxidant is added in an amount of 0.5-1% by weight of the processed oil: LATL antioxidant (TU 9197-024-29388404-04), or krill fat, or α-tocopherol.

After applying the antioxidant, the semi-finished fish oil Eikonol is vacuumized at a vacuum depth of 6 mm Hg.

The treatment of the semi-finished product of Eikonol with an antioxidant and evacuation are carried out simultaneously in a thermostatically controlled vacuum concentrator with stirring. The number of revolutions of the mixing system is 20 rpm, the oil temperature is 40 ° C.

The duration of evacuation is determined empirically, depending on the initial value of the peroxide value.

Next, additional purification is carried out by vacuum filtration on a suction filter through a layer of KSKG silica gel with a grinding degree of 400-600 microns. Before use, silica gel must be activated - heated to 240 ° C and maintained at this temperature for 24 hours and then stored in a desiccator. The mass fraction of residual moisture of activated silica gel should not exceed 2%. Filtration on a suction filter is carried out at a vacuum depth of 10 ^-2 ÷ 10 ^-4 mm Hg. and oil temperature from 15 to 20 ° C; the thickness of the layer of sorbent (silica gel) should be at least 4 cm.

Purified Eikonol fish oil with an acid number of not more than 2.5 mg KOH / g and a peroxide number of not more than 10 mMeq of active oxygen / kg is combined with thorough mixing with linseed oil in an amount of 20% of the total weight of the oil mixture.

Next, the oil mixture is stabilized with an antioxidant. Mixing with an antioxidant is carried out in a batch reactor. The frequency of the reactor stirrer is 50-60 rpm. As an antioxidant add the antioxidant LATL 1% or α-tocopherol 0.1% to the weight of the processed oil "Eikonol"

The resulting homogeneous oily liquid is sent to the packaging under vacuum through or in a stream of CO ₂ or other inert gases.

Example

Frozen raw materials (herring breed with a fat content of more than 12%) 1000 kg before being sent for processing are thawed in air at a temperature of 18 ° C, washed in running water, separated from the water.

Large unfinished fish (more than 30 cm long) are cut into pieces 5-7 cm long, passed through a mincemeat separator (neopress) (hole diameter is 8 mm), separated from bone tissue, and the minced meat is sent for further processing to make Eikonol oil "

Bone tissue is pressed, dried and crushed to obtain fodder bone meal.

Concentrated acetic acid is diluted 3 times with drinking water before use.

The crushed raw materials (minced) are treated with acetic acid with continuous stirring for 50 minutes. The frequency of the reactor stirrer during the processing of minced meat is 55 rpm, the temperature of the mixture is 42 ° C, and the pH value is 4.5. Acid consumption 1.90 kg per 100 kg of fish.

At the end of the processing time, the minced mixture is separated into lipid, water and protein-mineral fractions in a three-phase horizontal centrifuge of continuous action with a separation factor of at least 3500 g.

The lipidoprotein (lipid) fraction is sent for further processing for the manufacture of Eikonol fish oil.

The aqueous fraction is subjected to separation, concentration, drying and pasteurization for 20 minutes at a temperature of 80 ° C to obtain a complex enzyme preparation, and the dense fraction is sent to drying and crushing to obtain feed fish meal according to GOST 2116-2000 (grinded in a spinning top).

The lipid fraction is purified from water and protein residues on a three-phase separator with a separation factor of at least 5000 g at a temperature of 40 ° C.

The separated water and protein substances are attached to the appropriate fractions obtained after centrifugation of the minced mixture.

The purified lipid fraction with an acid number of 2.5 mg KOH / g or less, which is a semi-finished product of Eikonol oil, is refined to remove free fatty acids (solid triglycerides).

The cleaning process includes the operations of freezing solid triglycerides to 0 ° C and keeping it at this temperature and subsequent filtering.

After cooling, the separation of solid and liquid triglycerides is carried out by filtration under vacuum at an oil temperature of 18 ° C, a vacuum depth of 10 ^-3 mm Hg

Filtration and all subsequent operations are carried out in a stream of CO ₂ in order to prevent lipid oxidation by atmospheric oxygen in the surface layer.

The precipitate of solid triglycerides is separated on a batch thermostatic centrifuge with a separation factor of at least 3000 g and sent to the manufacture of feed products.

The semi-finished fish oil (peroxide value more than 10 mMeq O ₂ / kg) is subjected to additional processing to remove excess peroxides.

To the semi-finished product of Eikonol add 1% antioxidant LATL (TU 9197-024-29388404-04) and vacuum at a depth of vacuum of 6 mm Hg with stirring (20 rpm, oil temperature 40 ° C).

For filtering, KSKG silica gel with a fineness of 500 microns, activated by heating to 240 ° C and holding at this temperature for 24 hours to a mass fraction of residual moisture not exceeding 2%, is used.

Filtering is carried out at a vacuum depth of 10 ^-3 mm Hg. and oil temperature from 18 ° С, the sorbent (silica gel) layer thickness is at least 4 cm.

Purified Eikonol with an acid number of not more than 2.5 mg KOH / g and a peroxide number of not more than 10 mMeq of active oxygen / kg is combined with thorough mixing with standard quality linseed oil in an amount of 20% of the total weight of the oil mixture.

The oil mixture is stabilized by adding LATL 1% with stirring (reactor stirrer speed 55 rpm).

The resulting homogeneous oily liquid is sent to the packaging, while the Eikonol oil is poured into a container under vacuum.

Received 96 kg of fat. Yield 9.6%.

The yield of the feed product is 350 kg. Humidity 60%, the content of protein-mineral complex 30%, fat 4%.

The resulting fish oil is a clear olive oil with a specific smell and taste of fish oil. The fatty acid content of the product:

unsaturated fatty acids (EFAs) thirty%, monounsaturated fatty acids (MUFAs) 32% polyunsaturated fatty acids (PUFAs) 38% omega-6 / omega-3 PUFA ratio 7: 1

The use of technological methods, including gentle modes of physical exposure, maximally preserve the native properties of the lipid fraction.

The chemical composition of the resulting fish oil is characterized by the presence of a balanced complex of biologically active factors and, above all, the amount of polyunsaturated fatty acids (PUFAs) of the Omega-3 family (eicosapentaic, docosahexaenoic and other fatty acids), as well as vitamins A, D, E, which have a significant effect on metabolism, especially lipid metabolism, blood coagulation, on the structure and function of biological membranes, and preventive courses of fish oil obtained are especially necessary for schoolchildren, students, scientific employees, pilots, dispatchers, other specialists whose work involves the need to keep in memory a large amount of information and quick decision making.

Claims (12)

1. A method of obtaining fish oil, characterized in that it includes the preliminary preparation of fish raw materials and its grinding, acid hydrolysis of the obtained minced fish by treating the latter with food grade acid in an amount that provides a mixture pH of 4.5-5.2 at a temperature not exceeding 45 ° C and stirring for 30-60 minutes, separation of the obtained minced meat by centrifugation into lipidoprotein, water and protein-mineral fractions with a density of 0.91-0.94 g / cm ³ , 0.99-1.1 g / cm ^3, respectively and more than 1.1 g / cm ^3, and the resulting aqueous protein -mineral fraction is subjected to separation, concentration, drying to obtain complex enzyme feed preparations, the lipidoprotein fraction is subjected to separation at 40-45 ° C, the resulting non-fat impurities are sent to the stage of preparation of feed preparations, and the purified lipid fraction with an acid number of not more than 2.5 mgKOH / g is refined to remove free fatty acids, cooled to 0 ° C and maintained at this temperature for at least 3-4 hours, then the liquid fraction is separated in a stream of inert gas three glycerides by filtration under vacuum, or by fractionally draining the fraction, or on batch-controlled thermostatic centrifuges with a separation factor of at least 3000 g, the resulting liquid triglycerides with a peroxide value of more than 10 mMeq O ₂ / kg are treated with an antioxidant in an amount of 0.5-1.0% at at a temperature not exceeding 40 ° C in a thermostatically controlled vacuum concentrator and additional purification by vacuum filtration on silica gel with a silica gel layer thickness of at least 4-6 cm; linseed oil in an amount up to 20% of the total mass is introduced into the purified product, and the resulting oil mixture is subjected to additional treatment with an antioxidant in an amount of 0.1-1.0%, followed by packing of the target product in a stream of inert gas under vacuum. 2. The method according to claim 1, characterized in that the raw materials use raw fish, live, chilled and frozen fish, chilled and frozen semi-finished products, fresh, chilled and frozen waste from cutting fish in the manufacture of food products. 3. The method according to claim 1, characterized in that as an antioxidant use LATL, krill fat or α-tocopherol. 4. The method according to claim 1, characterized in that the preparation of fish raw materials is carried out by washing it with water with a temperature of not higher than 12-15 ° C, separating the bone tissue and grinding into pieces of no more than 7 cm. 5. The method according to claim 1, characterized in that as food acid use acetic, hydrochloric, orthophosphoric acid. 6. The method according to claim 1, characterized in that the acid hydrolysis is carried out in a two-section batch reactor at a stirrer speed of 50-60 rpm. 7. The method according to claim 1, characterized in that the separation of the minced meat is carried out in a three-phase horizontal centrifuge of continuous operation with a separation factor of at least 3500g. 8. The method according to claim 1, characterized in that the separation of the lipid protein fraction is carried out on a three-phase separator preheated to 40-45 ° C with a separation factor of at least 5000 g. 9. The method according to claim 1, characterized in that the cooling of the purified lipid fraction is carried out with constant stirring with a stirrer speed of 10-15 rpm. 10. The method according to claim 1, characterized in that as inert gas using CO ₂ . 11. The method according to claim 1, characterized in that the vacuum filtration is carried out at a vacuum depth of 10 ^-2 -10 ^-4 mm RT.article 12. The method according to claim 1, characterized in that the use of silica gel with a degree of grinding 400-600 μs mass fraction of residual moisture not exceeding 2%.

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