| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves mixing butter, vanillin, edible salt, and ascorbic acid; mixing eggs with sand sugar and whipping resultant mixture; introducing into curd whipped egg and sugar sand mixture, semolina, edible structuring concentrate, and preparation produced by sequential extracting of biomass of Mortierella verticillate micromycet with the use of non- polar extracting agent in above-critical state, water, alkali, water acid, water, alkali and water, with following joining of first extract with solid residue; mixing components followed with introducing of butter mixture; providing repeated mixing; packaging in hermetically sealed containers and providing sterilizing and simultaneous baking of product. Components for producing mixture are used in the following ratio, wt%, plus and minus 5%: curd 635; eggs 168; sand sugar 60; semolina 40, edible structuring concentrate 8; preparation of biomass of Mortierella verticillate micromycet 6.8; butter 77; edible salt 5; vanillin 0.1; ascorbic acid 0.1. EFFECT: enhanced immune stimulating effect and prolonged shelf life of finished product. |
