FIELD: food and pharmaceutical industries, medicine, cosmetology, veterinary science, and agriculture. SUBSTANCE: cleaned vegetable additive contains whole oat grain and/or product of its grinding which are fermented by moisture. Additive may be also fermented with raw material at temperature 3-56 C. Additive may be frozen, pickled, leavened, pasteurized, sterilized, smoked and dried. EFFECT: higher biological value. 8 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING SEMIFINISHED PRODUCTS, FOODSTUFFS, FODDERS AND PHYTOTHERAPY DRUGS | 1993 |
|
RU2086153C1 |
| METHOD OF FERMENTING PLANT, DAIRY AND RAW COMBINED WITH THEIR AND WATER | 1993 |
|
RU2077213C1 |
| METHOD OF VEGETABLE, FRUIT AND BERRY FERMENTATION | 1992 |
|
RU2016519C1 |
| METHOD FOR OBTAINING OF BIOLOGICALLY ACTIVE PRODUCT | 2006 |
|
RU2308202C1 |
| METHOD OF PREPARING OAT GEL | 2000 |
|
RU2204265C2 |
| METHOD OF BIOLOGICAL ACTIVE ITEM PRODUCTION | 2007 |
|
RU2334407C1 |
| OAT KISSEL PRODUCTION METHOD | 2017 |
|
RU2643843C1 |
| METHOD FOR PRODUCTION OF BAKED PRODUCTS | 2015 |
|
RU2604824C1 |
| MEAT-VEGETATION PRESERVES FOR KIDS' FEEDING | 1999 |
|
RU2142242C1 |
| LOW-CALORIC BEER BEVERAGE PRODUCTION METHOD | 2013 |
|
RU2557308C2 |
