| 摘要 |
FIELD: production of sandwich paste composition. ^ SUBSTANCE: meat-vegetable paste contains liver, pork cuttings, dry protein-based semi-finished product, dry milk, lentil, rice, beet, marrow, bulb onion, CO2-extracts of laurel leaf, eugenol basil, dill and preparation produced by sequential extracting of Mortierella gamsii 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. Combination of components used in predetermined amounts allows meat-vegetable paste with improved qualities to be produced. ^ EFFECT: improved digestion of product. |
