| 摘要 |
FIELD: food production industry. SUBSTANCE: method relates to production of food concentrates. Method can also be used for producing thickening agents or flavoring and aromatic components for cooking soups and sauces in public catering and housekeeping. According to method, preliminarily processed are prescribed components. This includes stewing in own juice of broken raw mushrooms, their combining with starch suspension in predetermined proportion. After that substance is subjected to drying in vacuum at temperature of 25-30 C during initial 2.0 h and further at temperature of 50-55 C during next 2.0-3.0 h. Application of aforesaid method allows for producing semi-product which can be stored for long period of time possessing high biological value for better flavoring and aromatic properties of ready meal cooked with it. EFFECT: higher efficiency. 4 dwg, 3 tbl, 3 ex |
