| 摘要 |
A method for producing albumin product with rice extrudate includes raw material normalization by fat weight fraction, adding components, structure forming, thermo-mechanical processing, hot prepacking, marking and storage. For normalization and structure formation a normalizing-stabilizing system of cream and rice extrudate is used, for preparation thereof the rice extrudate in the amount of 6-7 % of end product weight prior to adding to albumin mass is subject to swelling in pasteurized cream under the temperature 58- and holding for 30-32 min., and thermo-mechanical processing is performed under the temperature 60-. |
