METHOD OF MANUFACTURING QUICK-FROZEN DOUGH PRODUCTS WITH FILLER

摘要

preparation of quick-frozen dough half-finished products with filler. SUBSTANCE: method may be used for preparation of products enriched by biologically active substances with adaptogenic properties and stable to mold formation. The method is distinguished by simultaneous enrichment of dough envelopes and original fillers by iodine and bromine, usninic and benzoic acids and microelements containing in rein-deer lichen, crowberry and in powder of sea kale. The invention creates method of manufacturing quick-frozen products with filler which are stable to mold formation and maintain organoleptical index. EFFECT: higher biological and food value of products; prolonged prophylactic action and agaptogenic properties. 3 cl, 1 tbl