| 摘要 |
FIELD: food industry.SUBSTANCE: one performs raw materials pre-processing, the mixture preparation by way of combining of curd, eggs and sugar; semi-products are moulded. The semi-products are mealed in prime grade wheat flour and thermally treated. At the stage of the mixture preparation one additionally introduces rye bran and a vegetal additive including a mixture of milled daikon tuber crops and wild-growing berries taken at a ratio of 2:1. 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 - 64.0-71.0; eggs - 4.0-6.0; sugar - 3.0-4.0; prime grade wheat flour - 2.0; rye bran - 8.0-12.0; vegetal additive of the mixture of daikon tuber crops and wild-growing berries - 9.0-15.0.EFFECT: method allows to improve structural-ad-mechanical indices of the ready product and increase its nutritive value.2 cl, 4 tbl, 3 ex |
