| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to food industry, in particular to bread crackers production. The method involves milling bread into crumb, the crumb moistening until mass fraction of moisture is 26-28%, the mass extrusion at a temperature of 90C, drying the moulded semi-product till moisture content is 9-10% with its subsequent intumescence in deep-frying fat. One uses cucumber or tomato or marrow or scallop or pumpkin or cabbage or beet root or carrot brine or marinade (preliminarily boiled, cooled to a temperature of 10-25C and filtered) for crumb moistening. ^ EFFECT: method provides for nonconforming bread processing products enrichment with mineral substances, vitamins and improvement of their organolepticl properties. |
