| 摘要 |
<p>The proposed foodstuff contains granules with an external layer of denatured egg-white and an internal layer of a viscous aggregation: stable emulsion at the following ratio of components forming the granules, in percent by weight: egg-white 13 - 30; egg-yolk 48 - 71; oil material 9.0 - 30; food color 1.0 - 3.0. The method comprises heating of the egg-white up to a temperature no lower than 35 °C, introducing the egg-yolk, the oil material and the food colour in the above-mentioned proportion to obtain a viscous emulsion introduced, in drops, into an edible oil heated up to the temperature of 80 - 95 °C.</p> |
