| 摘要 |
FIELD: food products. ^ SUBSTANCE: method provides for egg albumen cooling and beating up during 8 minutes. Inulin is added and beaten up during 10 minutes. Large burdock extract is then added and thin jet of hot sugar syrup is introduced. Sugar syrup is made by sugar and water boiling to 110C in 4:1 proportion. All ingredients are then mixed up during 5 minutes until homogenous and gross but slightly fluid mixture is achieved. In conversion to dry substance, proportion of ingredients is as follows, mass %: egg albumen - 35, sugar - 35; inulin - 10; large burdock extract - 20. ^ EFFECT: extension of albumen scolded cream expiry date. ^ 2 cl, 1 ex |
