| 摘要 |
FIELD: production of sandwich paste. ^ SUBSTANCE: meat-and-vegetable paste contains liver, pork cuttings, dry protein-based semi-finished product, dry milk, lentils, rice, beet, squash, bulb onion, CO2-extracts of laurel leaf, eugenolic basil, dill, edible salt, and water. Meat-and-vegetable paste also includes preparation produced by sequential extraction of Mortierella reticulata micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. ^ EFFECT: harmonious organoleptical properties and increased digestibility of meat-and-vegetable paste provided by using combination of specific components in predetermined ratio. |
