| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with technology for manufacturing structured food products. On should prepare components, remove inedible sections of fruits followed by baking or boiling process. Then come grating, addition of sugar and egg albumen, churning and introduction of a structure-forming agent as the mixture of carraginan and a preparation obtained due to successive extracting Mortierella verticillata micromycete biomass with a nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, the above-mentioned mixture should be applied at the quantity of 1% against the weight of prepared product and their ratio is being 4:3 by weight. On introducing the solution of structure-forming agent one should repeat churning and forming at cooling at obtaining the target product. The present innovation enables to decrease the expenses of structure-forming agent applied. ^ EFFECT: higher efficiency of manufacturing. |
