| 摘要 |
FIELD: food-processing industry, in particular, preparing of structurized food products. ^ SUBSTANCE: method involves preparing components and removing inedible fruit parts; baking or cooking said components; rubbing; adding sugar and egg albumen; aerating resultant mass; introducing texturizer solution such as mixture of carragheenan and specific preparation. Preparation is produced by sequential extracting of Mortierella jenkinii 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. Mixture of carragheenan and preparation produced from Mortierella jenkinii micromycet biomass is used in an amount of 1% by weight of product to be obtained and their weight ratio is 4:3. After adding of texturizer solution, resultant mass is repeatedly aerated and formed in the process of cooling with following obtaining of ready product. ^ EFFECT: reduced consumption of texturizer. |
