RU2724702C1 - Sausages with cod liver production method - Google Patents

Abstract

FIELD: meat processing industry.SUBSTANCE: invention relates to meat-processing industry and may be used for production of boiled sausages of pork. Invention allows to produce boiled sausages with enhanced nutritive and biological value of pork, cod liver semi-product, fish protein isolate (FPI) of blue whiting due to increase of polyunsaturated fatty acids (PUFA) and complete amino acids in the nutrient composition. Safety of the ready products is ensured by using a natural food dye fermented red rice, avoiding toxic sodium nitrite without reducing the quality of the product.EFFECT: invention allows to increase biological value of the lipid and protein component of the product, enhancement of the product safety.4 cl, 6 dwg

Description

The invention relates to the meat processing industry and can be used for the production of cooked pork sausages with the addition of additives. As additives, they use semi-finished product of Atlantic cod liver, high-protein product - fish protein isolate (RBI) of northern blue whiting, food coloring - fermented red rice to increase nutritional and biological value, ensure the safety of finished products.

Traditionally, the method of production of boiled sausages includes the following operations: preparation of raw meat, salting, cooking meat, filling the shells, heat treatment and cooling. At the grinding stage, synthetic food additives that provide the required technological properties of the finished product are usually added to the stuffing mixture (Handbook of sausage production technologist / I.A. Rogov, A.G. Zabashta, B.E. Gutnik [et al.] - M .: Kolos, 1993 .-- 431 p.: Ill.).

The traditional method of obtaining cooked sausages has some disadvantages. These include the imbalance in the fat fraction of sausages due to their high content of saturated fats and cholesterol, which, when overused in the human body, increase the risk of cardiovascular diseases and contribute to the development of obesity and atherosclerosis.

Another disadvantage is that for the formation and stabilization of the pale pink color of cooked sausages, they use a food additive - sodium nitrite, which is currently of concern to both the World Health Organization (WHO) and consumers. These fears are related to the fact that nitrites have mutagenic properties, because, interacting in the stomach, in the presence of hydrochloric acid, with secondary amines (in particular, proteinogenic imino acids), toxic and carcinogenic N-nitrosamines are formed, which even at relatively low doses cause impaired liver and kidney function, and also contribute to the formation of tumors in various organs.

In modern conditions, there has been a tendency to reduce the mass fraction of saturated fats in the finished product while enriching its fat component with polyunsaturated fatty acids (PUFAs), using natural food additives instead of synthetic ones. Many food industry enterprises have begun to pay significant attention to polyunsaturated fatty acids and lipid technologies, products with a "clean" label (without the use of synthetic additives) as a new direction in food production.

Thus, to increase the nutritional and biological value, ensure safety and give the product functional properties, you can use the internal organs and tissues of some marine fish that are rich in omega-3 polyunsaturated fatty acids, high-protein products derived from hydrobiont tissues, and natural food colors.

A known method of preparing molded smoked products (Pat. RF №2179395, publ. 02.20.2002), in particular sausages, sausages, cutlets, rolls. To prepare the forcemeat mixture, take minced meat, depending on the type of product, add fish or whale meat, or both beef, or pork, or both together, mix in a cutter, add spices and spices, at the end of the cuttering, a smoking preparation is made, obtained by cleaning it with chitin, followed by the addition of chitosan, then the minced mixture is formed and subjected to heat treatment. The invention allows to obtain molded smoked products with high nutritional value, with therapeutic properties

Known molded fish product (Pat. RF №2255611, publ. 10.08.2004), in particular meat and fish sausage "Seaside", the method of preparation of which involves the preparation of fish (pollock or macro) and meat (beef) raw materials, grinding it in a spinning top with a diameter holes of the lattice 5-7 mm, grinding pork fat on a top with a diameter of the holes of the lattice 2-3 mm. Prepare by chopping finely ground minced meat from meat (minced beef) and fish raw materials (minced pollock or minced meat), pork fat, potato starch, soy protein product - Arcon T concentrate (in dry form) or soy flour, or soy isolate, salt , sugar, spices and garlic. During the chopping process, process water is added to the minced meat. The mixture is stirred for 10-12 minutes to evenly distribute the components over the volume of the mass, and kept for 10-20 minutes to complete the hydration process of textured soy protein products. Further, the process is carried out according to the traditional scheme, including the following operations: molding, precipitation, heat treatment, cooling, packaging, etc.

However, the use of pork fat leads to an increased content of saturated fats and, as a result, to an unbalanced biological value of the lipid component of the product. The introduction, in some formulations, into the ground minced meat of the imported Arcon T soy protein concentrate leads to an increase in the total cost of production. In addition, food colorings or color stabilizers are not used in the formulations, as a result of which the product has a specific color, which may be unattractive to the consumer.

A known method of manufacturing a smoked meat product (Pat. RF No. 2364276, publ. 08.20.2009), which provides for the preparation of meat raw materials, grinding by massaging with the addition of brine, including salt, sugar, sodium nitrite, bacterial preparation PBC-BR, marine hydrolyzate aquatic organisms of commercial species (or scallop, or mussels, or squid, or salmon milk, or Kamchatka crab), as well as balm or tincture. In particular, for the preparation of “Flavored Ham” they use non-fat pork, a brine containing edible salt, sodium nitrite, PBK-BR, granulated sugar, Kamchatka crab hydrolyzate, and Russky Ostrov balm. The invention allows to obtain a product with high taste due to the use of balms and tinctures, with increased biological value due to the use of hydrolysates of marine hydrobionts, which are a source of essential amino acids and can increase their content to 10-50% of the daily intake. The meat product has a long shelf life. However, the product, although in very small quantities, contains sodium nitrite.

A known method for the production of cooked fish sausage (Pat. RF No. 2646919, publ. 12.03.2018), which includes the preparation, grinding and mixing of fish raw materials with recipe components, molding into a shell and heat treatment. They use minced sturgeon fish grown in aquaculture, minced chicken, shpig, milk powder, salt, sugar, ground black pepper, nutmeg, carrageenan, water / ice, and dry caviar sol. The finished product is enriched with B vitamins, micro - and macroelements due to the use of caviar sol, which is a by-product of in vivo production of sturgeon caviar. The invention is directed to obtaining sausage products with high nutritional and biological value.

A known method for the production of sausages (Pat. RF No. 2581878, publ. 04/20/2016), which consists in the use in the process of preparation of minced meat biologically active ingredients for microbial stabilization in the form of crushed tissue or oil extract from marine aquatic organisms: Japanese corbicula (Corbicula japonica) or purple ascidia (Halocynthia aurantium) and / or tubercle (Halocynthia roretzi). The method involves, in the case of using an oil extract from marine aquatic organisms, thawing and grinding meat raw materials (beef, pork), meat raw materials chopping with milk powder, egg powder, oil extract, salt, sugar, spices, Karnal 882 phosphate. Then molding, heat treatment (drying, smoking, cooking) and cooling are carried out. In the case of using tissue from marine aquatic organisms, the method involves restoring water to the freeze-dried aquatic organisms tissue, grinding meat raw materials (beef, pork), chopping, molding, heat treatment (drying, smoking, cooking), cooling. The invention provides a product with increased biological value, increased microbial stability, a high level of digestibility.

The disadvantage of this method is the use of expensive freeze-dried tissues and oil extracts of ascidium and corbicula, which significantly increase the cost of finished products. In addition, in this method, during heat treatment, the product passes the smoking stage, which contributes to the accumulation in the finished product of toxic compounds formed in the process of pyrolysis of wood - polycyclic aromatic hydrocarbons (PAHs), including 3,4-benz (a) pyrene. In addition, the use of phosphates at the stage of grinding raw materials can potentially contribute to the intake of large amounts of phosphorus into the human body, which, in excess, can cause a violation of calcium-phosphorus metabolism and reduce the regulation of bone metabolism.

A known method for the production of cooked sausages with catfish (Pat. RF No. 2692911, publ. 06/28/2019), which provides for defrosting, stripping and trimming (in the case of veined blocks only defrosting) of the raw meat obtained from horse meat or foal, grinding him on a top, mixing with sea salt, and ambassador at a temperature of 0 + 4 ° C for 12 hours. Catfish meat is preliminarily kept for 4 hours in a 1% solution of citric acid in order to remove a specific odor, then it is ground, salted with sea salt and kept in salting. At the end of the ambassador, meat and fish raw materials are mixed in a cutter with food additives (sodium nitrite, protein-Uni for cooked sausages, dietary fiber). During the mixing process, scaly ice is added to the minced meat. Next, the minced meat is syringed into the shell, heat treatment and cooling are performed. The invention allows to obtain cooked sausages with high biological value, balanced in amino acid composition, low calorie content.

The disadvantage of this method is the use of a stabilizer for coloring sodium nitrite, the systematic consumption of which can lead to adverse effects on human health. Another disadvantage is the complexity of the technological operation for the preparation of catfish meat, which in its raw form has a steady, sharp unpleasant odor.

The objective of the invention is the development of a method for producing cooked sausages from pork with a semi-finished product of cod liver, RBI of northern blue whiting fermented with red rice, which makes it possible to produce a product with high nutritional and biological value, as well as safe for the consumer, as well as expanding the range of sausages.

The technical result, to which the claimed invention is directed, consists in increasing the nutritional and biological value of the product by reducing the mass fraction of saturated fatty acids and increasing the content of polyunsaturated fatty acids of the omega-3 group, obtaining a safe product with good taste without synthetic stabilizers coloring.

To achieve the specified technical result in a method for the production of sausages with cod liver, including the preparation and grinding of low-fat veined pork, the preparation of finely ground sausage meat (cuttering) with spices, flavoring and coloring ingredients, filling the shell (extrusion), sediment, heat treatment and cooling, minced meat chopping is carried out in two stages, at the first, minced fish protein isolate (RBI) is added to the northern blue whiting powder, edible salt, granulated sugar, fermented red rice powder, guar gum, raw chicken eggs, part of the technological moisture in the amount necessary for maintaining the temperature of raw materials + 2 + 4 ° С, in the second stage, cod liver semi-finished product is added to the minced meat, ground black pepper and white ground pepper in a ratio of 1: 1, the remaining moisture is technological, 2-3 minutes before the end, potato starch is added, and the semi-finished product cod liver is a frozen chopped pieces pre ultimately treated with microwave radiation from fresh or chilled cod liver, while the ratio of the components is:

The main raw material (unsalted), kg per 100 kg

Veined pork nonfat - 70.20

Prefabricated cod liver - 25.71

RBI of northern blue whiting powder - 2.09 (in terms of humidity 12%)

Raw Chicken Eggs - 2.00

Auxiliary raw materials, kg per 100 kg of unsalted raw materials

Potato Starch - 3.00

Edible salt - 2,50

Sugar - 0.10

Ground white pepper: ground black pepper (1: 1) - 0.50

Fermented Red Rice Powder - 0.25

Guar gum (E412) - 0.33

Technological moisture - 15.00

When developing a method for producing sausages, the principle of the integrated use of fish raw materials in the design of multicomponent food systems is implemented. The choice of the optimal number of components in the product formulation was carried out using the theory of experimental design (central compositional plan) and the computer simulation method (Adler Yu.P. Planning an experiment when searching for optimal conditions / Yu.P. Adler, E.V. Markova, Yu. Granovsky // M .: Nauka, 1976 .-- 280 p.).

The choice used in the invention fat-containing raw materials obtained from marine fish, due to the following. Atlantic cod liver (Gadus morhua) contains complete protein, nucleins, lipids, to a lesser extent carbohydrates (glycogen and glucose) and other substances. Cod liver has a high nutritional and biological value due to the high content in its fat of essential omega-3 polyunsaturated fatty acids, fat-soluble vitamins A, D, E, as well as water-soluble vitamins C and B (including folic acid). The content of vitamin E in liver lipids of Atlantic cod can reach 43 mg per 100 g of lipids.

The majority of cod liver lipids are triglycerides (from 86 to 92%), the cholesterol content is relatively low (0.3%), and phospholipids account for about 7% of the mass of all lipids. The content of polyunsaturated fatty acids in the cod liver is 46.7-47.4%.

Polyunsaturated fatty acids (PUFAs) found in cod liver are one of the indispensable factors in human and animal nutrition. PUFAs regulate the production of blood cells, stimulate the work of the heart and prevent the development of cardiovascular diseases, participate in the formation of cell membranes, nerve cells, are the precursors of physiologically active substances of the prostanoid group. Cod liver contains monounsaturated fatty acids (oleic, palmitic and gadoleic), which also prevent the development of cardiovascular diseases.

Cod liver is recommended for preventive and even for therapeutic nutrition; it is recommended to use it in the development of food products with a balanced fat fraction and high biological value. Thus, the use of cod liver as a valuable ingredient for the manufacture of traditional meat products, such as boiled sausages, which, if used regularly, will have a beneficial effect on the human body, seems to be a promising and appropriate solution.

Despite the fact that fish oil or cod liver is good for health, most of the Russian population still does not eat enough of these seafood, because many people don’t like the fish smell, or they don’t have free access to such seafood, or they can’t afford such seafood. One solution to this problem is to use capsules with cod liver oil or fish oil in the diet, but for many people it is difficult to consume large capsules (about 1 g each), so this solution has some limitations. Another solution is to add fish oil or cod liver enriched with omega-3 PUFAs directly to food. In this regard, the production of popular food products, for example, sausages, with the addition of raw materials obtained from marine fish, which contains omega-3 fatty acids, is currently particularly relevant.

To obtain a safe product, they use natural food coloring - fermented red rice. Red fermented rice is formed as a result of the life of Angkak mushrooms (Monascus purpureus) or other types of mushrooms of this genus living on rice. In appearance, fermented rice is a red-brown granulate, and preparations of M. purpureus are red-brown powders. The area of use of fermented rice is the coloring of meat and fish products. In Japan, China and Southeast Asia, fermented rice and M. purpureus products are used for coloring, for example, ham, sausages, protein products, drinks in a dosage of 1-10 g / kg. In the Russian Federation, it is allowed to add red rice in amounts according to the TI to meat products as a colorant. Natural food coloring fermented red rice powder was purchased from Murmansk meat processing company Delicat LLC.

To increase the protein component of the product, a protein preparation was used - fish protein isolate (RBI) of northern blue whiting (Micromesistius poutassou), powder. Fish protein isolate was obtained by pH-shift method at the Department of Food Production Technologies of FSBEI HE "MSTU".

The fish was thawed and cut into skinless fillets. With the help of a meat grinder, minced meat was obtained. Stuffing was repeatedly washed with water. Washed minced meat was mixed and homogenized for five minutes in an aqueous NaOH solution (pH 11.80) at a weight ratio of minced meat: water of 1: 4, at a temperature of 98 ° C for 5 minutes. Next, the temperature was lowered to 50 ° C. A protein solution with minor inclusions of the fat fraction was separated from the insoluble fractions by centrifugation at 3500 rpm and 4 ° C for 10 minutes. The pH of the solution was adjusted to 5.50 ± 0.1 using a 20% HCl solution for isoelectric precipitation of fish proteins. The precipitated protein system was centrifuged. The precipitated fish protein isolate was freeze-dried at a temperature of -50-52 ° C and a pressure of from 2.8 to 4.5 PA. The RBI of northern blue whiting is a powder.

The proposed method for the production of sausages with cod liver is illustrated by the tables shown in FIG. 1-6.

In FIG. 1 shows the organoleptic characteristics of boiled sausages, in FIG. 2 - the results of physico-chemical tests of finished sausages, in FIG. 3 - the results of a study of the mineral composition of cooked sausages, in FIG. 4 shows the results of determining the fatty acid content in finished sausages, FIG. 5 - the content of various fatty acids in the composition of the reference fat and fat of finished sausages, FIG. 6-amino acid composition of the finished sausage protein.

The proposed method for the production of sausages with cod liver is as follows.

Raw meat raw pork veined pork is taken, thawed, peeled and veined. In the case of block veined meat, raw materials are simply thawed. Grinding pork nonfat veined is carried out on a top with a diameter of the holes of the lattice 3-6 mm, get minced meat.

Fresh or chilled cod liver is peeled and washed, then it is treated with microwave (microwave) radiation (frequency 2450 MHz, power 1000 W), for example, 500 g of cod liver is processed for 2.5 minutes using a microwave oven or special installation. Microwave blanching of cod liver is necessary not only to reduce free fat in sausages, but also to reduce the allocation of broth from minced meat under the shell during further heat treatment of sausages. Such a microwave treatment time (2.5 min per 500 g of liver) was chosen experimentally. Microwave blanching of cod liver for less than 2.5 min per 500 g of cod liver does not give the desired effects (separation of excess fat, increased shelf life of the semi-finished product, etc.), with a time of more than 2.5 minutes there is a strong digestion of raw materials, the formation of a dense crust, intense oxidation fat, etc.

The released fat is collected, and the liver treated with microwave radiation is frozen to a temperature of -18-20 ° C. Freezing cod liver is necessary to maintain the quality and beneficial components of the cod liver, as well as to slow down the oxidative and microbiological processes that degrade nutritional value and safety.

Frozen microwave - blanched semi-finished product of cod liver is crushed into small chopped pieces of about 1 × 1.5 cm in size by passing block cutters through knives or manually using a kitchen knife.

At the end of the process of preparation of the main and auxiliary raw materials, finely ground sausage is made. The temperature of the raw material immediately before cooking sausage meat should not exceed + 6 ° C (optimally + 2 + 4 ° C).

The preparation of finely ground sausage meat (chopping) is carried out in two stages.

At the first stage of grinding, the cutter is loaded with minced pork minced meat, RBI of northern blue whiting powder, edible salt, fermented red rice powder, granulated sugar, guar gum, raw chicken egg, 2 / 3-1 / 3 (10-5 kg) added technological moisture (or ice-water mixture, or flake ice, etc.) in an amount depending on the temperature of the raw material. The raw materials and necessary ingredients are ground for 5-10 minutes to a temperature of + 2 + 4 ° C and go to the second stage of preparation of minced meat.

At the second stage of grinding, the cod liver semi-finished product is loaded into the cutter in the form of small frozen chopped pieces of cod liver, pre-treated with microwave radiation, spices (ground black pepper, ground white pepper in a 1: 1 ratio), the remaining process moisture is 1 / 3-2 / 3 ( 5-10 kg). The raw materials and necessary ingredients are ground for 7-10 minutes to a temperature of + 12 ° C, potato starch is added 2-3 minutes before the end of the preparation of finely ground minced meat.

Finished finely ground sausage stuffing is syringed into a pre-prepared polyamide vapor-gas-tight casing and sent to the sediment.

Raw sausages are subjected to short-term precipitation for compaction of minced meat for 2-3 hours in rooms with a temperature of 0 to + 4 ° C and a relative humidity of 80% - 85%. Duration of precipitation depends on the type of sausages. Short-term precipitation is carried out upon receipt of cooked and semi-smoked sausages, on average, it lasts from 2 to 4 hours. During the precipitation, the chemical bonds between the components of the minced meat, broken during grinding and extrusion, are restored, and the proportion of firmly bound moisture increases. Stuffing is compacted and becomes monolithic, and the finished product is more juicy, with a better consistency. The shell is dried, a certain amount of excess moisture evaporates.

At the end of the precipitation process, the sausages are heat treated. Heat treatment is carried out as follows: sausage sticks are heated with water or steam at a temperature of + 50 ° C + 60 ° C for 5 minutes. Then, the temperature of the heating medium is raised to + 68 ° С + 72 ° С and cooking is carried out for 25 min (shell diameter 20 mm).

The sausages are cooled in the shower with cold tap water with a temperature of no higher than + 15 ° С from 5 to 10 min (up to the temperature in the center of the sausage + 25 + 35 ° С), and then in a chamber with a temperature from 0 to + 8 ° С temperature in the center of the product is not higher than + 8 ° С.

Prepare sausages with cod liver in the following ratio of components:

The main raw material (unsalted), kg per 100 kg

Non-fat veined pork - 70.20

Prefabricated cod liver - 25.71

RBI of northern blue whiting powder - 2.09 (in terms of humidity 12%)

Raw Chicken Eggs - 2.00

Auxiliary raw materials, kg per 100 kg of unsalted raw materials

Potato Starch - 3.00

Edible salt - 2,50

Sugar - 0.10

Ground white pepper: ground black pepper (1: 1) - 0.50

Fermented Red Rice Powder - 0.25

Guar gum (E412) - 0.33

Technological moisture - 15.00

The production of cooked sausages from lean veined pork with semi-finished cod liver makes it possible to create new food products enriched with polyunsaturated fatty acids, which will expand the existing assortment range of sausage products. The use of this method for the production of sausages will make it possible to obtain safe multi-component food products with increased nutritional and biological value, which, when systematically consumed, will contribute to improving health, improving human performance, and preventing serious diseases.

Despite the introduction of a specific semi-finished product of cod liver into the recipe, sausages were distinguished by good taste indices. Organoleptic analysis of finished products is presented in the table (Fig. 1).

The results of physico-chemical tests of finished sausages are presented in the table (Fig. 2).

From this table (Fig. 2) it follows that the finished sausages contain a significant protein and fat component. Moreover, the ratio of proteins and fats in the finished product is 1: 1, which according to Pokrovsky’s balanced nutrition theory corresponds to the “average” value of the necessary balance of the main nutrients (proteins: fats) in the human diet (Pokrovsky, A.A. About biological and nutritional value foodstuffs / A.A. Pokrovsky // Nutrition issues. - 1975. - No. 3. - P. 25-29).

The results of the study of the mineral composition of sausages are presented in table 3 (Fig. 3).

The results of studies of the mineral composition of sausages (Fig. 3) show the content of such irreplaceable minor substances as zinc and selenium, which must be regularly supplied to the body to maintain normal metabolism. It is worth noting that only 150 g of sausages can satisfy the daily requirement for zinc (Zn = 11.39 mg, with a norm of 10-15 mg per day). Of the macronutrients, calcium, sodium, potassium, and phosphorus are found in significant quantities.

The table (Fig. 4) presents the results of a study of the fatty acid composition of the lipids of finished sausages by high performance liquid chromatography (Angelika Gratzfeld-Huesgen. Analysis of hydrolyzed fatty acids in dietary fat using HPLC. - Agilent technologies, 1997. Publication number 5966-0635E. - 2 p). From the presented data (figure 4) it follows that due to the introduction of the semi-finished product of cod liver in sausages monounsaturated fatty acids predominate (38.0%), in addition, there is a large amount of PUFA (18.5%) of the omega-3 group.

A comparison of the fatty acid content of the reference fat and sausage fat with cod liver is shown in the table (Fig. 5).

Thus, the results of the study (Fig. 5) show that the fat of ready-made sausages with cod liver meets the standard for the content of SFA, PUFA, linoleic and linolenic acids, it is recommended that the deficiency in the content of arachidonic acid be filled with other products of animal origin, and the lack in the content of MFAs with products plant origin.

The results of determining the amino acid composition of the protein of the prepared sausages and the calculation of AK-scor are presented in the table (Fig. 6). The results (table. 6) indicate the usefulness of animal protein in sausages.

The studies established the recommended shelf life of boiled sausages with cod liver - 2 days at a temperature of 0 ° C to + 6 ° C.

The low shelf life of this product can be explained, on the one hand, by the absence of synthetic additives, acidity regulators and preservatives in its composition, and, on the other hand, by the increased moisture content (over 60%), which contributes to the active growth of microorganisms.

However, it should be noted that the use of gas mixtures (nitrogen, carbon dioxide, oxygen), the introduction of natural multifunctional preservatives (phyto-components, compositions based on alcohols, chitosan, carrageenan, spice extracts, etc.), impregnation of sausage casings with food antiseptics, lowering the storage temperature, evacuation will increase the shelf life of sausages with cod liver.

Claims (8)

1. A method for the production of sausages with cod liver, including the preparation and grinding of low-fat veined pork, preparation of finely ground sausage meat by cuttering with spices, flavoring and coloring components, filling the casing with syringing, sediment, heat treatment and cooling, characterized in that the meat is chopped in two stages, at the first add minced fish protein isolate (RBI) powder, minced table salt, granulated sugar, powdered fermented red rice, guar gum, raw chicken eggs, part of the technological moisture in the amount necessary to maintain the temperature of the raw material to the minced meat + 2 + 4 ° C, in the second stage, cod liver semi-finished product is added to the minced meat, ground black pepper and ground white pepper in a ratio of 1: 1, the remaining moisture is technological, 2-3 minutes before the end, potato starch is added, and the semi-finished cod liver is frozen chopped pieces of pre-processed microwave radiation of fresh or chilled cod liver, while the ratio of the starting components is: The main unsalted raw materials, kg per 100 kg Lean pork veined 70,20 Prefabricated Cod Liver 25.71 RBI of northern blue whiting powder in terms of humidity 12% 2.09 Raw Chicken Eggs 2.00 Auxiliary raw materials, kg per 100 kg of unsalted raw materials Potato starch 3.00 Edible salt 2,50 Granulated sugar 0.10 Ground white pepper: ground black pepper 1: 1 0.50 Fermented Red Rice Powder 0.25 Guar gum E412 0.33 Technological moisture 15.00 2. The method according to p. 1, characterized in that the optimal processing time of the cod liver of the microwave radiation is 2.5 minutes per 500 g of liver. 3. The method according to p. 1, characterized in that the microwave treated cod liver is frozen to a temperature of -18-20 ° C. 4. The method according to p. 1, characterized in that the frozen cod liver is chopped into pieces about 1 × 1.5 cm in size.

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