| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages a soya bean protein component manufacture by way of thermal-acid or thermal-calcium coagulation, moulding in the form of layers that are alternated by way of combined placement with preliminarily prepared meat layers at a weight ratio of 45%:55%. The obtained layered briquette is treated with a salting mixture and pre-moulded. Ready briquettes are smoked. One manufactures a high protein product in the form of a briquette, balanced in terms of vegetal and animal proteins, containing 45% of vegetal protein and 55% of animal protein as well as biologically active ingredients such as vitamin C or amber acid or lactic acid or lycopene etc.EFFECT: product properties improvement.4 dwg, 2 ex |
