| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves grinding cucumaria into particles of less than 0.7 mm size; providing thermal treatment of ground matter at temperature not in the excess of 95 C for 15-45 min; mixing with vegetable oil and emulsifying; providing thermal treatment of emulsion at temperature not in the excess of 95 C for 15-45 min provided that total thermal treatment time is not in the excess of 60 min. Vegetable oil is introduced in an amount less than 35 wt%. EFFECT: increased stability and nutritive value of emulsion, and wider range of food emulsions. |
