METHOD OF PREPARING FROZEN GLAZED CURDS Russian patent published in 2000 - IPC

FIELD: dairy industry. SUBSTANCE: method involves preparation of compounding mixture and introduction in it pectin or pectin mixture in the amount of 0.2-1.0% from total mass. Curdy mass is packed in open metal dismountable form and frozen in two stages. The first stage is conducted before glazing by placing the filled form in medium of cooled air up to temperature from minus 16 to 20 C for 10-12 h. Then form is withdrawn and hold at room temperature for 1-3 min. After glazing, the form is hold no less 3 h at the same temperature. The method allows to preserve native structure of cultured-milk proteins at cooling. EFFECT: increased biological value of product; long-term storage of product without changing its organoleptical properties. 1 tbl