FIELD: food industry. SUBSTANCE: mixture containing curd, butter, sodium caseinate, sugar, sea buckthorn puree, gas-liquid extract of biomass of microorganisms Mortierella alpina and water is frozen and subjected to vacuum-sublimation drying. Then the mixture is ground and packed in sealed-off tare made from combined film material of "Mailar" type. The product possesses higher biological value and prolonged storage life. EFFECT: preparation of product with improved organoleptical, immuno-stimulating, radio-protective and adaptogenic properties.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148923C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148924C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2150210C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148929C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148932C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2150840C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148930C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148928C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148931C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2150207C1 |
