FIELD: food industry. SUBSTANCE: mixture containing curd, butter, sodium caseinate, sugar, sea buckthorn puree, gas-and-liquid extract of biomass of microorganisms Pythium ultimum and water is frozen. Then product is subjected to vacuum-sublimation drying, and it is ground and packed in sealed-off tare made from combined film material of "Mailar" type. The prepared 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 |
|
RU2148931C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148922C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2150841C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2150842C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148924C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148929C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2150840C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148928C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148930C1 |
| METHOD OF PREPARING CURDY PRODUCT | 1999 |
|
RU2148921C1 |
