| 摘要 |
FIELD: food-processing industry, in particular, canned food industry. ^ SUBSTANCE: method involves providing separation, inspection, thermal processing of soya grains by soaking in water at temperature of 250C at soya grain and water ratio of 1:3 for 8 hours until soya grains are fully swollen or at temperature of 500C for 1.5-2 hours, with water being changed each 30 min; blanching soya grains in water for 5 min at temperature of 90-980C and cooling; mixing prepared soya mass with fried onion and blanched carrot and grinding by means of grinder for providing groats consistency, or cooking soya grains and carrot, mixing with fried onion and rubbing for providing pulp-like consistency; adding salt, tomato paste, vegetable oil, spices, stevia-based sugar substitute to resultant mass; mixing resultant mass; heating; packing; hermetically sealing and sterilizing at temperature of 1200C. ^ EFFECT: simplified production process, increased nutritive value and gustatory properties of canned food owing to reduced activity of anti-nutritive substances of soya grains and soft consistency of product. ^ 8 ex |
