FOOD PRODUCT PREPARING METHOD Russian patent published in 1999 - IPC

FIELD: food-processing industry, in particular, production of bread, bakery, confectionery, macaroni and groat culinary product. SUBSTANCE: method involves mixing flour, liquid, flavor or process additives for producing dough; providing dough fermentation, maturation, kneading and cutting into small doughs; performing proofing and thermal treatment for obtaining farinaceous ready-to-eat food products. Liquid for dough kneading may be finely dispersed or homogenized flesh in the form of puree of edible plants, preferably Cucurbitaceae fruits or roots (carrot), and finely-dispersed or homogenized pulp in the form of puree of flesh of Cucurbitaceae fruits or carrot remained after juice separation, as substitute of liquid required by recipe. Culinary groats product, such as paste, is prepared on the base of finely dispersed or homogenized puree of edible flesh of Cucurbitaceae fruits or carrot mixed with other components in accordance with recipe, and subjected to thermal treatment to complete readiness. EFFECT: increased efficiency, wider range of products obtained by method and increased economy by using process remains or pulp of parts of normally used edible plants. 8 cl, 7 ex