| 摘要 |
A method for making a dietetic additive includes stabilization of edible blood, treating the blood by freezing-defrosting, introducing prescribed ingredients, heat treatment of the mixture at a temperature of 80-85 °С up to obtaining a mass with the consistency of cottage cheese of red-brown colour, drying up to moisture content of 5-6 %, comminuting up to particle size of 20-30 µm. Powdered nettle leaves obtained by drying the nettle leaves up to a moisture content of no more than 10 %, comminuting up to a particle size of 20-30 µm are used as a prescribed ingredient which is added to the defrosted blood in a weight part of 1.0-4.0%,. |
