FIELD: dairy industry, in particular, production of food goods of long storage possessing radioprotective properties. SUBSTANCE: method involves mixing the curd, eggs, sugar, cow milk, semolina, cross-linking food concentrate, potato starch, salt, vanilin and ascorbic acid. The mixture is packed into hermetically sealed container and baked simultaneously with heat sterilization. EFFECT: higher radioprotective properties.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146462C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146470C1 |
| METHOD OF PREPARING BAKED CURD | 1998 |
|
RU2132616C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146459C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146461C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146465C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146471C1 |
| METHOD FOR PREPARING CURD CASSEROLE | 1998 |
|
RU2131193C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146466C1 |
| METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
|
RU2146467C1 |
