| 摘要 |
FIELD: production of sublimation curd food comprising vegetable fillers. SUBSTANCE: method involves mixing curd, butter, sugar, sea buckthorn pulp, and water; introducing into mixture preparation produced by sequential extracting of Mortierella sepedonioides 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, said preparation being used in an amount of about 4% by weight of mixture; freezing and providing vacuum sublimation drying; grinding and packing in hermetically sealed package manufactured from composite material. EFFECT: increased shelf life of ready product. |
