| 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 sand sugar mixture, semolina, edible structuring concentrate, and preparation produced by sequential extracting of Mortierella globalpina micromycet biomass by non-polar extracting agent in above-critical state, water, alkali, water, acid, water alkaline and water, with following joining of first extract with solid residue; mixing with following introducing of butter mixture; providing repeated mixing; packaging in hermetically sealed containers; sterilizing and simultaneously baking. Mixture components are used in the following ratio, wt%, plus and minus 5 wt%: curd 635; eggs 168; sand sugar 60; semolina 40; edible structuring concentrate 8; preparation of Mortierella globalpina micromycet biomass 6-8; butter 77; edible salt 5; vanillin 0.1; ascorbic acid 0.1. EFFECT: increased immune stimulating effect and prolonged shelf life of baked curd pudding. |
