| 摘要 |
food industry, particularly, preparation of products from soya raw material. SUBSTANCE: method involves blanching of soya germs prepared on 3th-4th day of soya seeds germination for 3-5 min, their cooling up to room temperature, grinding up to homogeneous mass-paste, and repeated cooling or freezing. According to the first version, soya germs are mixed with food additives and stewed before their cooling up to room temperature. Used as additives are vegetable oil, potable water, common salt, mixture of spices, citric acid and onion. EFFECT: increased nutritive value of product without soya taste; easy assimilability. 5 cl
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