| 摘要 |
FIELD: food industry. SUBSTANCE: the present innovation deals with obtaining dairy-protein products. Fat- free soybean-protein mass is supplemented with coagulant, for example, CaCl2, and concentrate of meat broth at 5-10% amount and starch at 20-25% amount is introduced into protein clot separated from whey at 18-20% moisture. The mixture obtained is formed into granules of 1-1.5 mm diameter to be dried at 18 = for 30 min. The innovation provides increased nutritive value and organoleptic properties of ready-to- use product and its higher storage terms duration. EFFECT: higher efficiency.
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