Food half-finished product for preparing proteinaceous dietary functional foods and process for preparing thereof

摘要

The food half-finished product according to the present invention is prepared by mixing 47 to 53 percent of just precipitated co-precipitate comprised of jointly precipitated milk proteins (casein as well as serum proteins) with 17 to 23 percent by weight of grit of oat grain coated layers containing {beta}-glucans and with 25 to 35 percent by weight of Bohemian barley flour. Optionally, meat colorant formed preferably by fermented rice, meat aroma, spice (preferably pate spice) and smoke aroma, are added thereto. Subsequently, flexible paste is kneaded from the mixture and a slice being 1.5 to 2 cm thick is rolled out therefrom. The slice is then cut to pieces, which are subsequently textured by microwave heating in a microwave oven and packed in an inert atmosphere package. The so prepared half-finished product is suitable for kitchen preparation of food by the all known methods.