摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages mince preparation, taste additive introduction into the mince, cutlets moulding and cooling. At least one taste additive is introduced in gelatine capsules accounting for 1-10% of the mince volume. ^ EFFECT: invention allows to enhance nutritive value and improve taste qualities of the cutlets. ^ 6 cl, 10 ex |