| 摘要 |
FIELD: meat industry, in particular, production of semi-finished meat foods. ^ SUBSTANCE: method involves preparing raw material and kneading dough while introducing binding additive, such as animal protein based on cattle blood plasma, in an amount of 0.3-0.5% by weight of dough. ^ EFFECT: provision for producing of dough for obtaining of semi-finished products in dough casing, with quality of dough being independent on flour gluten. ^ 1 dwg, 3 ex |
