СПОСОБ ПРОИЗВОДСТВА МУССА ИЗ ЦИТРУСОВЫХ ПЛОДОВ

摘要

FIELD: production of textured foods from raw plant materials. ^ SUBSTANCE: method involves preparing mousse with the use of texturizer such as mixture of carragheenan and preparation produced from Mortierella sepedonioides micromycet biomass by predetermined process. Weight ratio of said components is 6:7. ^ EFFECT: reduced laying and provision for keeping of structural-mechanical and organoleptical properties of base product.