| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method for production of dairy butter includes butter monolith unpacking, its cutting into pieces, preparation of taste filler and its mixing. Before unpacking butter is warmed up to temperature inside the monolith 10 to 14C; cut butter pieces are warmed up to 60-65C while constantly mixing and producing high-fat cream. Taste filler is dissolved in water at temperature 45-50C with following circulation according to scheme "bath-pump-bath" till total dissolution of dry components. Obtained composition is mixed with rechurned high-fat cream. The mixture is dispersed by circulation according to the scheme "bath-pump-bath" during 15 minutes, after that mixture is pasteurised by warming up to temperature 851C during 101 minutes and thermo mechanically processed in butter worker. Used butter is "Krestyanskoye" sweet and creamy not salted. Mushrooms or herbs, or herbs with garlic, or smoked salmon is used as taste filler. Emulsifier is used. The method is presented in versions. Quantity and quality content varies depending on version. ^ EFFECT: invention allows to decrease product energy value and increase its storage time. ^ 3 cl, 3 tbl, 3 ex |
