METHOD OF PREPARING CURDY PRODUCT Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: mixture containing curd, butter, sodium caseinate, sugar, sea buckthorn puree, gas-and-liquid extract of biomass of microorganisms Mortierella bainieri and water is frozen. Then mixture is subjected to vacuum-sublimation drying, ground and packed in sealed-off tare made from combined film material of "Mailar" type. The method allows to prepare product with increased biological value and prolonged storage life. EFFECT: preparation of product with improved organoleptical, radio-protective, immuno-stimulating, and adaptogenic properties.