| 摘要 |
FIELD: food-processing industry, in particular, preparing of products with the use of fried chick-pea beans. ^ SUBSTANCE: method involves providing soaking and thermal processing of chick-pea beans, with soaking process being carried out for 2-2.5 hours at room temperature and thermal processing being performed in vacuum tanks at vacuum extent of 85-95% at temperature of 90-95 C for 40-45 min; removing excessive moisture, followed by drying in drying chambers at temperature of 35-50 C for 1.5-2 hours until moisture content is 12%; mixing chick-pea beans with spices and components. Drying process may be performed with the use of infrared radiation. ^ EFFECT: provision for obtaining of protein enriched product balanced with regard to amino acid and microelement composition. ^ 1 tbl |
