| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to fat-and-oil industry. Dry components are prepared. Mustard powder is steamed. One heats water to 30-40C; adds dry defatted milk, culinary salt, sand sugar and sodium bicarbonate. The mixture is stirred, heated to 80-85C and cooled. One adds egg powder, preliminarily steamed mustard powder and stirs to produce a homogeneous mass. One pours refined deodorised vegetable oil, at a temperature of 20-25C, into the produced crude emulsion, stirring. One introduces citric acid, "Euflorin-B" and "Euflorin-L" liquid symbiotic complex, lactulose solution and stirs. The finished product is packed. The biosauce is produced under aseptic conditions at the following ratio of initial components, wt %: refined deodorised vegetable oil- 59-62, egg powder - 4.5-5.5, dry defatted milk - 1.6-1.8, mustard powder - 0.85-0.95, sodium bicarbonate - 0.04-0.05, sand sugar -1.5-1.6, culinary salt - 1.0-1.3, "Euflorin-B" and "Euflorin-L" liquid symbiotic complex - 1.3-5, lactulose solution - 0.9-0.98, citric acid - 0.2-0.3, water - the rest. ^ EFFECT: invention allows to improve nutritional and biologic value, to impart preventive properties to the product and to simplify the technological process. ^ 5 dwg, 1 tbl, 1 ex |
