| 摘要 |
FIELD: food-processing industry, in particular, public catering. ^ SUBSTANCE: method involves inspecting, washing, cooking beans and mixing with preliminarily prepared fruit and vegetable components; rubbing; introducing flavor components, crude eggs or melange; forming; decorating and baking resultant product; introducing process of aerating bean pulp for 8-12 min after adding of eggs or melange and simultaneously introducing vegetable oil. Fruit and vegetable components are added after aeration procedure. Cooking is performed in two stages. First stage comprises cooking with triple changing of cooking medium with cold water having temperature of from 7 C to 20 C each 10-15 min. Second stage comprises bringing product to ready state at continuous boiling followed by periodic removal of 30-50% of cooking medium all at once and adding the same amount of cold water having temperature of from 7 C to 20 C, said adding procedure being provided 1-3 times during the second stage. Components for preparing of ready product are used in the following ratio, wt%: beans 49.0-55.0; eggs or melange 3.5-4.5; vegetable oil 4.5-5.5; fruit and vegetable components the balance; sour cream 2.0; wheat hardtack 2.0; flavor components 1.01-4.01. Fruit and vegetable components are pumpkin, and/or apple, and/or carrot, cabbage, parsley and dill greens; aubergine, bulb onion and/or tomato; plum; black currant, and/or red currant and/or raspberry, and/or strawberry. Flavor components are vanillin and sugar or sweet pepper and salt. ^ EFFECT: increased nutrient and biological value, improved organoleptical properties of ready dish, reduced gas formation in individual's stomach, and decreased product preparing time. ^ 3 cl, 3 tbl, 3 ex |
