| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and dandelion roots flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, moulding, baking and glazing. Dandelion roots flour preparation envisages dandelion roots pre-processing, cutting, drying in the microwave field, frying, dandelion roots impregnation with separated peppermint miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.EFFECT: invention allows to increase gummy gingerbreads volume combined with uniform porosity preservation. |
