| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves thermal acid coagulation of soya or coconut milk proteins by way of addition of fruit or berry purees into it, production of a combined protein-carbohydrate clot and introduction of additional ingredients into it. The fruit or berry puree is introduced into soya or coconut milk at a ratio of 4:1 with subsequent conditioning of the clot till moisture content 60-75%. Into the protein-carbohydrate clot one introduces additional ingredients represented by a mixture of vegetable oil with ginger at a ratio of the protein-carbohydrate clot to the mixture of vegetable oil with ginger 4:1.The vegetable oil is represented by gingili oil; the mixture of oil with ginger is prepared at a ratio of 5:0.1. ^ EFFECT: invention allows to produce the protein product with high organoleptic properties, food and energy value, with functional properties; the product may be used without additional culinary treatment in the form of a sauce for various dishes. ^ 3 cl, 3 ex |
