| 摘要 |
FIELD: food industry and technology. SUBSTANCE: invention relates to production of curd-base product of prolonged storage. Method involves mixing butter, vanillin, sodium chloride and ascorbic acid and hen's eggs are mixed and churned with granulated sugar also followed by addition of curd, semolina, food structurizing concentrate and preparation obtained by successive extraction of micromycetes biomass Mortierella dichotoma with apolar extractant in supercritical state, alkali, water, acid, water, alkali and water to egg mass and the following combination of the first extract with solid residue. Mixture is stirred followed by addition of oily mixture, stirred again, packaged into sealing container and sterilized with simultaneous baking. Components for preparing mixture are used in the following ratio by mass with precision ± 5%: curd, 635; hen's eggs, 168; granulated sugar, 60; semolina, 40; structurizing food concentrate, 8; preparation prepared from micromycetes biomass Mortierella dichotoma, 6.8; butter, 77; sodium chloride, 5; vanillin, 0.1; ascorbic acid, 0.1. Invention allows to enhance immunostimulating effect in using the end product. EFFECT: improved preparing method, valuable properties of product. |
