| 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 mass; introducing into curd whipped egg, semolina groats, food structuring concentrate and preparation obtained by sequential extracting biomass of Pythium insidiosum micromycet with non-polar extracting agent in above-critical state with water, alkali, water, acid, water, alkali, and water with following joining of first extract with solid residue; mixing components with following introducing of butter mixture; providing secondary mixing; packaging in hermetically sealed containers and sterilizing and simultaneously baking. Components are used in the following ratio, wt%, plus and minus 5%: curd 635; eggs 168; sand sugar 60; semolina groats 40; food structuring concentrate 8; preparation of biomass of Pythium insidiosum micromycet 6-8; butter 77; edible salt 5; vanillin 0.1; ascorbic acid 0.1. EFFECT: increased immune stimulating effect due to using of appropriate base product and prolonged shelf life of food product. |
