| 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. Then egg mass, semolina, structurizing food concentrate and preparation obtained by successive extraction of micromycetes biomass Mortierella reticulata with apolar extractant in supercritical state, water, alkali, water, acid, water, alkali and water are added to curd followed by combination of the first extract with solid residue. Components are 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 obtained from micromycetes biomass Mortierella reticulats, 6.8; butter, 77; sodium chloride, 5; vanillin, 0.1; ascorbic acid, 0.1. Invention provides to enhance immunostimulating effect in using the end product. EFFECT: improved preparing method, valuable properties of product. |
