| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves grinding and melting of chocolate to fill moulds heated to chocolate temperature, cooling and hardening, removing performs from the moulds. Before hardening, the surface or surface areas are coated with prepared citrus peel of thickness 0.1-1 mm. The preparation of peel implies grinding, mixing with table salt in the mass ratio 100:1-100:5, holding at temperature 15-25C for 10-20 minutes, drying at temperature 45-75C to humidity 1-7 %, and powdering. ^ EFFECT: method presents chocolate performing with special salty taste and citrus aroma enriched with vitamins B1, B12, PP, C, cellulose, organic acids, essences pectin substances, potassium, calcium, magnesium, phosphorus, iron salts. |
