METHOD FOR PREPARING WHIPPED FOOD PRODUCT

摘要

FIELD: food- processing industry. SUBSTANCE: method involves preparing homogeneous dispersion of protein foamer; introducing components in accordance with receipt; whipping obtained mixture to produce foam of required density. Collagen preparation extracted from collagen-containing raw material of agricultural animals, poultry and fish by limited alkali treatment method is used as protein base, foamer and foam stabilizer. Collagen preparation used under various temperature conditions allows whited gelatinized masses to be obtained. EFFECT: wider raw material base of protein foamers and foam stabilizers, reduced cost of base product by using available foamers and foam stabilizers and increased stability of base product under thermal treatment and/or freezing conditions.