| 摘要 |
FIELD: food industry.SUBSTANCE: method for manufacture of moulded culinary goods in the form of syrniki envisages raw materials preparation, the mixture preparation by way of combining curd, eggs, prime grade wheat flour, sugar, semi-products moulding, mealing and thermal treatment. At the stage of the mixture preparation one additionally introduces wheat bran taken a ratio of 1:1 to prime grade wheat flour; in the process of moulding the product centre is filled with filling in the form of vegetal additives represented by a mixture of succades of girasol tubers and wild-growing berries taken at a ratio of 1:2; thermal treatment is performed by way of baking in the convection steamer at a temperature of 100°C - 110°C during 5 - 7 minutes. The recipe components are taken at the following ratio, wt %: curd - 73.0-74.0; eggs - 2.0-4.0; sugar - 5.0-6.0; prime grade wheat flour - 3.0-4.0; wheat bran - 3.0-4.0; vegetable additive - 10.0-12.0. The wild-growing berries succades are represented by snowball and/or ashberry succades.EFFECT: structural-and-mechanical indices improvement and the ready product value enhancement.2 cl, 4 tbl, 3 ex |
